I had my monthly girls night of wine and appetizers last night and I needed to make something quickly after work. I looked in the fridge and saw leftover Easter ham, extra cheddar cheese (which was shredded by hand for the potatoes au gratin), and Pillsbury crescent rolls. Bingo! Ham and cheese pinwheels it is.
This was super easy to make and I even made Andy a homemade hotpocket kind of thing with the extra ingredients for dinner. We are terrible at eating leftovers, so if we can repurpose food it works better.
Ham and Cheese Pinwheels
1-2 cups cubed ham
1/2 cup shredded cheddar cheese
Mustard (I used plain yellow with a squeeze of honey)
If you are starting with leftover ham, dice it up as small as your patience will allow.
Unroll the crescent rolls and pinch the edges together. I cut mine in half so the pinwheels would be small.
Mix the mayo and mustard together and spread on the dough. Then top with cheese and diced ham.
Start rolling it up and pinch the seam and ends together. Cut into slices as big or as little as you like.
Bake on a greased baking sheet at 375 degrees for 10-15 minutes. Serve with a little extra mustard.
*P.S. The leftover pinwheels were great for breakfast this morning as well.*