The following excerpt and recipe for Ham and Cheese Pinwheels is from Robin Fields’ cookbook, “The Easy Three-Ingredient College Cookbook.” It’s available for purchase on Simon & Schuster.
These pinwheels are filling enough to be a meal — plus, leftovers make an excellent snack. Filled with gooey cheese and smoky ham, these pinwheels are fun and easy. This recipe uses the entire can of pizza crust, meaning it’s great to share with friends or save as leftovers. You can store leftovers in an airtight container in the refrigerator for up to four days and microwave for a minute to reheat. For an eye-catching presentation, brush the tops before baking with a little melted butter, sprinkle with Everything but the Bagel seasoning, and serve with guacamole.
Ham and Cheese Pinwheels
Ingredients
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- On a clean work surface, unroll pizza dough. Gently press it out to about 1 ⁄4u0022 thickness. Sprinkle evenly with cheese and press cheese gently into dough. Top with ham slices.
- Starting at one of the short ends of the dough, tightly roll into a log. Firmly press the seam together to prevent it from coming apart.
- Slice dough into twelve (1u0022-wide) pieces. Place pinwheels on the prepared baking sheet and bake for 15 minutes or until golden brown and the cheese is melted. Serve warm.