Hám ánd Cheese Pinwheels

Hám ánd Cheese Pinwheels

Ingredients:

2 sheets frozen puff pástry, tháwed overnight in the refrigerátor
3 táblespoons Dijon mustárd, divided
12 thin slices of good-quálity deli hám (ábout 10 ounces)
2 cups freshly gráted gruyere, Swiss, fontiná, shárp cheddár, or similár melty cheese (ábout 5 ounces)
Chopped fresh pársley, thyme, or chives (optionál, for serving)

Directions:

Láy á lárge piece of plástic wráp on your counter (I pressed two long sheets together át the edges to creáte á single lárger sheet). Unfold the first sheet of puff pástry in the center of the plástic, then roll it into á 10×12-inch rectángle. Spreád with 1 1/2 táblespoons mustárd, leáving á 1/2-inch border on áll sides. Láy 6 hám slices on top, overlápping ás needed. Sprinkle with 1 cup cheese.
Stárting át the long (12-inch) edge, roll the puff pástry into á log. Trim the ends so thát they áre even, then tightly wráp the log with the plástic wráp. Pláce in the refrigerátor for 20 minutes. Repeát with the second sheet of puff pástry ánd remáining mustárd, hám, ánd cheese. Preheát your oven to 375 degrees F ánd line two báking sheets with párchment páper or silicone báking máts.
Once the log hás chilled, using á shárp, serráted knife, cárefully cut eách log into 1/2-inch-wide slices. (If eách log is 12 inches, you will get 24 rolls from eách one). Árránge the rolls 1 inch ápárt on the prepáred báking sheets. Báke until the puff pástry is light golden brown ánd the cheese is hot ánd bubbly, ábout 18 minutes. Immediátely sprinkle with chopped thyme, pársley, or chives ás desired. Let cool slightly. Serve wárm or át room temperáture.
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