The Best Meat and Cheese Pinwheel Appetizers Recipe

Instructions:

1. Make the Dough: Combine flour and salt. Cut in the cold butter using a pastry blender or food processor until the mixture resembles coarse crumbs (pea-sized). Gradually add ice water, one tablespoon at a time, until the dough just comes together. Do not overwork.
2. Chill the Dough: Form the dough into two flat discs, wrap tightly in plastic wrap, and refrigerate for at least 45 minutes.
3. Prepare the Filling: While the dough chills, thoroughly mix the softened cream cheese, grated cheddar, Dijon mustard, Worcestershire sauce, and black pepper until completely smooth and homogenous.
4. Roll the Dough: On a lightly floured surface, roll one chilled dough disc into a large rectangle, approximately 1/8 inch (3mm) thick. Keep the edges as neat as possible.
5. Assemble the Layers: Spread half of the cream cheese mixture evenly over the entire surface of the dough, leaving a small ½-inch border along one long edge. Layer half of the thinly sliced ham evenly over the cheese mixture.
6. Roll Tightly: Starting from the long edge opposite the clean border, roll the dough up tightly, forming a snug log. Moisten the clean border edge with a dab of water to seal the roll shut. Repeat the rolling process with the second disc.
7. Chill Again: Wrap both logs tightly in plastic wrap and refrigerate for another 15–20 minutes to ensure the logs are firm for clean slicing.
8. Slice and Arrange: Preheat oven to 400°F (200°C). Line baking sheets with parchment paper. Slice the chilled logs into rounds, approximately ½ inch (1.25 cm) thick.
9. Bake: Arrange pinwheels cut-side up on the prepared sheets, leaving a small gap between them. Brush lightly with the optional egg wash (egg yolk mixed with 1 tsp water). Bake for 18–22 minutes, or until the pastry is golden brown and the cheese is gently bubbling.
10. Cool: Transfer pinwheels to a wire rack to cool slightly before serving warm or at room temperature.