Every year, I look forward to Christmas Eve dinner for one reason, and one reason only (whelp, besides my family’s competitive game of left right center). My Aunt LJ makes THE best bread that she serves with dinner, which was the inspo behind these ham and swiss pinwheels.
The secret ingredient? Spice Island’s Beau Monde seasoning. Which, by the way, Aunt LJ was so kind to include in my Christmas stocking this year. Anddd not gonna lie, getting my hands on her secret ingredient might have been one of the best Christmas gifts. Ever.
It’s a killer combo of celery seed, onion and salt and when coupled with swiss cheese and carbs and butter…GAME OVER. Aunt LJ’s bread consists of butter, the Beau Monde seasoning, poppy seeds and Swiss, all neatly layered in between each piece of the loaf ensuring every crumb is as flavorful as possible.
I took a different spin on these wheels (pun intended??? Maybe.) with using puff pastry and incorporating the ~*~trendiest~*~ seasoning of 2019 (and probably 2018, let’s be real). The everything bagel seasoning. I get mine at Trader Joe’s, but you can honestly find it in any spice isle at this point.
The layering process is quite simple, and you can honestly make the “logs” of the puff ham and swiss filled puff pastry in advance, then just slice and bake. How easy is that (cue me taking any opportunity to quote the queen herself, Ina).
Let’s not waste any more time and get right to the recipe, shall we???
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Ham and Swiss Pinwheels [“LJ’S Breakfast pinwheels”]
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Prep Time: 30 minutes (20 minutes to thaw pastry) -
Cook Time: 18-20 minutes
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Total Time: 48-50 minutes
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Yield: 15-18 pinwheels -
Category: Brunch
Print Recipe
Pin RecipeDescription
The perfect savory addition to any brunch spread.
Ingredients
- One sheet of puff pastry, thawed
- 1 TBSP Olive Oil
- 1 TBSP salted butter, melted
- 10 oz thinly sliced deli ham
- 9 slices swiss cheese
- 3 TBSP Beau Monde seasoning
- Everything But the Bagel seasoning, for sprinkling
- Flour, to prevent the pastry from sticking
Instructions
Preheat and Prep
Preheat the oven to 375. Take one sheet of the puff pastry and open it like a book, laying it flat on a lightly floured surface. Pinch any cracks together, using a couple drops of water to make the pastry easy to manipulate.
Top
Brush the top of the thawed puff pastry with 1 TBSP butter and 1 TBSP olive oil, covering every nook and cranny. Sprinkle the beau monde seasoning evenly over the butter/olive oil combo.
Next, layer the ham on top of the seasoned butter. Finally, add the swiss cheese, If you are more comfortable rolling from left to right, add the swiss on the left side, leaving some room on the right side without cheese. If you are more comfortable rolling from front to back, add the cheese to the bottom of your “square” puff pastry, leaving room at the top.
Carefully roll (either left to right or bottom to top) tightly until you have a log.
Slice and Bake
Slice the roll into 15-18 slices. Place on a parchment covered baking sheet and bake for 18-20 minutes, or until golden brown.
Best served warm, however can be served at room temp!
Notes
- Your Puff pastry box will most likely come with two sheets of pastry and will be frozen. I use Pepperidge Farm Puff Pastry. It shouldn’t take too long to thaw out, but if you don’t want to use both sheets (i.e. you’re not making two batches), do not thaw and re-freeze the puff pastry. Only take out whatever sheets you are going to be working with.
Keywords: ham and swiss pinwheel
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