Photo: Roberto Caruso
A new spin on ham and cheese, these yummy pinwheels have lunch all rolled up.
1 450-g pkg puff pastry sheets, thawed in refrigerator
2 tbsp Dijon mustard
200 g deli-sliced Black Forest ham
2 cups baby spinach, optional
1/2 cup grated mozzarella
Preheat oven to 400F. Line a large baking sheet with parchment.
Unroll puff pastry sheets on the counter. Brush mustard on both sheets. Lay ham, then spinach in an even layer over mustard. Tightly roll up 1 sheet in jelly-roll fashion. Line up roll at the edge of second puff pastry sheet, then roll all the way up to make 1 giant roll. Slice into 8 rounds, about 1½ in. thick. Lay rounds, cut-side down, 2 in. apart on prepared sheet.
Bake in centre of oven until buns are deep golden, about 30 min. Sprinkle tops with cheese and bake until melted, about 5 more min. Transfer to a rack and let stand for 5 min.
Protein 18g, Carbohydrates 22g, Fat 18g, Fibre 2g, Sodium 534mg.
These buns are perfect at room temperature. Make them in the morning and wrap tightly in foil for the lunch box.
Originally published in the Today’s Parent September 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Roberto Caruso