Forget the sliced bread. These crescent pinwheels are a delicious alternative to ordinary ham and cheese sandwiches.
Makes: 8 rolls
INGREDIENTS
1 (8-oz.) tube Pillsbury Original Crescents
1/2 lb. deli-sliced ham
2 tbsp. Dijon mustard
8 oz. sliced Swiss cheese
4 tbsp. butter, melted
1/4 tsp. garlic powder
2 tbsp. finely chopped parsley
1 tsp. poppy seeds
DIRECTIONS
Preheat oven to 350°F. Grease an 8-x-8″ baking pan with cooking spray.
On a lightly floured surface, unroll dough and separate the sheet into rectangles. Pinch the perforations to seal. Spread mustard onto each rectangle. Top with sliced ham and cheese. Starting with one short side, roll up each rectangle. Pinch edges to seal. Cut each roll into 5-6 slices. Place cut side up in the baking pan.
In a small bowl, whisk together melted butter, garlic powder, and parsley. Brush over pinwheels, then sprinkle the poppy seeds on top. Bake for 12-15 minutes, until the rolls are golden.
These mini cheese sandwiches are super easy to assemble and are ideal appetizer size. Swap out the prosciutto for deli-sliced honey ham for a snack your kids will love.
INGREDIENTS
Mini Babybel cheese
Plum tomatoes, sliced
Curly lettuce leaves
Prosciutto slices
DIRECTIONS
Slice each Mini Babybel in half. Top the bottom half of cheese with lettuce, prosciutto, and sliced tomato. Top with the other half of cheese. Insert a toothpick to secure. Arrange on a platter and serve.
