Asiago-Ham Pinwheels

Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee
Copyright © 2009 SLSH Enterprises, Inc. www.sandralee.com
  • 1 frozen puff pastry sheet, thawed according to package directions, Pepperidge Farm®
  • 2 tablespoons apricot preserves, Smucker’s®
  • 1 1/2 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®
  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 to seal 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.
  • Yields: 16 pinwheels
  • Total Time: 35 minutes

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