Our ham and cheese pinwheels are swirled with honey baked ham and melted sharp cheddar cheese nestled between soft yeast roll layers. What makes them so simple and a crowd pleaser besides being freezer friendly? I use the weekly soft Artisan dough recipe I’ve used for years. I roll/pat the dough just like my convenience cinnamon rolls and prep them into a 9×13 rectangle for the toppings of choice. Today it’s ham and cheese to make them into a convenient hand held meal. Tomorrow it could be another topping My friend in freezer cooking class uses pepperoni and cheese and my other friend uses turkey and cheese. As you can tell, the options are wide open to your liking.
Here’s the easy Artisan dough recipe for your convenience. Check out the cinnamon roll post if you’re unfamiliar with rolling homemade cinnamon rolls and cutting them with a sharp knife, unflavored floss or thread. I achieve the best results when I’ve prepped them the day before and bake them the next day.
- 3 1/2 cups warm water
- 1/2 cup canola/vegetable oil
- 1 1/2 tablespoons yeast
- 1 tablespoon kosher salt
- 3 1/2 cups unbleached all purpose flour
- 3 1/2 cups white whole wheat flour OR 7 cups Eagle Mills flour (I purchase at Ingles)
- Measure liquid ingredients and pour into a plastic shoebox with a lid.
- Add dry ingredients and mix thoroughly with a heavy duty spoon until there are no dry patches.
- Cover with lid and allow to rise in the microwave for 2 hours.
- Refrigerate until ready to use. Dough will keep up to a week.
Once they’re baked at 450 for about 15 to 20 minutes and cooled, feel free to freeze the entire pan or individual pinwheels inside a freezer bag. They reheat individually in the microwave or the entire pan covered for about 10-15 minutes. They’re extra yummy if you want to brush with garlic butter when they come out of the oven.
Imagine receiving a pan of homemade pinwheels as a ministry meal. Double your next batch and save one for someone in need. Write the directions on the foil with a sharpie marker before freezing: Ham and cheese pinwheels. Thaw 24 hours. Heat covered 350 for 15 minutes or until hot or microwave individually.
Our stuffing ideas: bacon, shredded chicken, turkey pepperoni, turkey, ham, ground beef, taco meat
What would you roll inside your pinwheels?