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Ingredients

Makes: 16 pinwheels
Cook: 15 minutes
  • 1 frozen puff pastry sheet, thawed according to package directions, Pepperidge Farm®

  • 2 tablespoons apricot preserves, Smucker’s®

  • 11⁄2 tablespoons Dijon mustard, Grey Poupon®

  • 1⁄4 cup dried currants, Sun-Maid®

  • 1⁄4 cup shredded Asiago cheese, DiGiorno®

  • 1 package (6-ounce) thinly sliced cooked ham, Hillshire Farm®

Directions

  1. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, unfold puff pastry sheet. Using a rolling pin, roll sheet into 14×11-inch rectangle.

  2. In a bowl, combine preserves and mustard. Spread mixture over puff pastry, leaving a 1⁄2 -inch border. Sprinkle with currants and cheese. Top with ham slices. Starting with a short side, roll rectangle up in a spiral. Using a pastry brush, lightly moisten edge with water; pinch toseal seam. Slice pastry roll into sixteen 1⁄2-inch slices. Place pinwheels, cut sides down, on prepared baking sheets. Bake for 15 minutes or until puffed and golden brown. Serve warm.