Baked Ham & Swiss Pinwheels

This is such a CLASSIC midwestern recipe. I don’t know the origin but I imagine it came from a Pillsbury ad in a Ladies Magazine decades ago and it is SO GOOD. It makes me want to invite all my international friends over and wow them with the American food industry (haha just kidding… kind of).

The combination of butter/brown sugar/and Worcestershire is MAGIC. It elevates any ham & swiss sandwich into culinary gold. I originally got this glaze recipe from my Mom’s freckle sandwiches and it works so well with these baked pinwheels!

INGREDIENTS

• 12 oz pizza dough 

• 1 lbs. thin deli ham

• 12 slices Swiss cheese

• 1/2 cup (1 stick) salted butter

• 2 tablespoons brown sugar

• 1 tablespoon Worcestershire sauce

• 1 tablespoon dijon mustard

• 1 tablespoon poppy seeds

INSTRUCTIONS

Preheat oven to 350 degrees F.

Roll out pizza dough to about a 15” square.

Place the deli ham in a thin layer covering the dough square.

Place the swiss cheese in a layer covering the hame.

Now you need to roll the square into a log shape - I roll “typewriter” style left to right and back again to keep the roll tight.

Now slice the log in 1” sections and place the pinwheels swirl side up in a baking dish

Time for the glaze (the good stuff!): melt butter in the microwave and add the brown sugar, Worcestershire, dijon, and poppy seeds. Stir until week combined and slowly drizzle over the pinwheels.

Bake for about 20-22 minutes. When you first remove the pinwheels from the oven the glaze will still be very liquid but it will thicken and absorb into the pinwheels while the cool (takes about 5 minutes).

Serve and enjoy!