Wrap sliced deli ham and cheddar cheese in puff pastry for a simple yet delicious appetizer. These hot ham and cheese pinwheels are super customizable and are sure to disappear in a snap!
Preheat oven to 400°F. Line a large baking sheet with parchment or a silicone baking mat.
On a lightly floured surface, unfold the thawed puff pastry. Using a rolling pin, roll the pastry out to a square about 11x11 inches.
1 sheet puff pastry
In a small bowl, stir together the mustard, honey, chives, and black pepper. Brush evenly over the pastry, except for about ½ inch along the side farthest from you.
1 ½ tablespoons stone-ground or dijon mustard, 1 tablespoon honey, 1 tablespoon chopped fresh chives, ¼ teaspoon black pepper
Layer the ham evenly over the mustard, followed by the cheese, making sure not to cover the ½-inch border on the furthest edge.
4 ounces thinly sliced deli ham, 3-4 ounces thinly sliced cheddar cheese
In a small bowl, whisk together the egg and water. Brush along the exposed edge of the pastry.
1 large egg, 1 tablespoon water
Starting at the side opposite the egg wash, tightly roll the pastry. Gently press the egg-washed edge to the roll to seal and place the seam on the bottom of the roll.
Use a large, sharp knife to cut the roll into about 20 pieces. Place cut-side down on the prepared baking sheet. Brush the tops lightly with the egg wash. If desired, sprinkle very lightly with a pinch of flaky sea salt.
Flaky sea salt
Bake for about 15 minutes, until golden. Remove from the oven and let rest on the baking sheet for a few minutes, until the cheese stops bubbling. Transfer to a wire cooling rack to cool for a few more minutes.