Looking for a savory gluten-free treat? I've got the most delicious ham and cheese pinwheel recipe to satisfy those cravings!
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Why You'll Love This
These gluten-free ham and cheese pinwheels, featuring a delicious blend of ham, cheese, caramelized onions, and Dijon mustard, have a pillowy, pull-apart texture that rivals traditional dough—perfect for lunch or dinner gatherings!
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What are Pinwheels?
Pinwheels come in many variations, from Mexican Chicharrones De Harina, to Danish baked goods, to cold wraps in the U.S. typically filled with turkey, cheese, and other fixings. The defining feature of a pinwheel is its spiral shape, often held together by a spread.
In America, cream cheese is common, while sweet versions might use jams or fruit spreads. For this savory recipe, we use melted butter and Dijon mustard.
Pinwheels are a fun snack, with endless possibilities for fillings and serving styles—hot or cold, baked or unbaked—making each version unique!
Ingredients
Here is everything you will need!
Dough Ingredients:
- Cane sugar: Activates the yeast and adds a touch of sweetness.
- Warm water: Helps activate the yeast and rise the dough.
- Active dry yeast: Leavens the dough, making it light and fluffy.
- Unsalted butter: Adds richness and tenderness.
- Greek yogurt: Provides moisture and a soft texture.
- Gluten-free flour: Forms the base for a gluten-free dough.
- Psyllium husk powder: Improves structure and elasticity.
- Baking powder: Adds lift to the dough.
- Salt: Enhances flavor and balances sweetness.
Pinwheel Ingredients:
- Unsalted butter: Adds flavor and helps crisp the dough.
- Ham slices: Provide savory, salty flavor.
- Dijon mustard: Adds tangy sharpness.
- Gruyere cheese: Offers nutty, creamy flavor.
- Caramelized onions: Add sweetness and depth.
- Parmesan cheese: Adds salty umami and helps crisp the top.
- Egg: Gives a golden, glossy finish.
- Water: Helps adjust dough consistency and seal the pinwheels.
See recipe card below for a full list of ingredients and measurements!
Substitutions & Variations
Whether you're missing a few ingredients, or just looking for simple modifications, these tips below can help you adjust the recipe!
- Ham Sub: Try bacon for a more flavorful pinwheel!
- Cheese Alternatives: Feel free to play around with the cheeses of your preference! I suggest cheddar and Colby jack.
Please note that this recipe hasn't been tested with substitutions beyond those listed. Adding or replacing ingredients may alter the results.
Equipment
All you need for this recipe will include; a microwave safe bowl, a few mixing bowls, a mixer, a glass bowl, and a 9'x13' baking dish.
Instructions
It's important to note that not all yeast is the same. The key to this recipe is properly preparing the dough, starting with activating active dry yeast. Mix 2.5 teaspoons of yeast with ¾ cup of warm water (110-115°F) and some sugar, then let it sit for 10 minutes. The yeast should foam and develop a beer-like aroma; if not, the water temperature may be incorrect, and the yeast could be inactive.
Mixing The Dry Ingredients
Now, let's prepare the blend of dry ingredients, which includes gluten-free flour, psyllium husk powder, baking powder, and salt. The two key ingredients are the flour and psyllium husk powder.
For this recipe, Bob's Red Mill 1-to-1 Gluten Free Baking Flour is recommended over my favorite Bob's Red Mill All Purpose Gluten-Free Flour, which is better suited for cookies and muffins. The all-purpose flour is perfect for yeast-based dishes like cinnamon rolls and pizza dough, closely resembling crescent roll dough.
Psyllium husk powder is also crucial in gluten-free baking. It acts as a binder, providing elasticity and flexibility that gluten typically offers. However, use it sparingly; too much can cause the dough to develop a purple hue when baked.
Putting It All Together
Mix softened butter and Greek yogurt, then add activated yeast and blend on low. Gradually sift in the dry ingredients, mixing until fully combined into a slightly sticky dough. Transfer to a greased bowl, cover, and proof for 1 hour in a warm oven (200°F, turned off) to allow the dough to rise and become soft and pliable.
Finishing Up the Dough
After an hour of proofing, the dough should double in size. Transfer it to a floured surface, knead gently for 2 minutes, then roll into a 12"x12" rectangle, using flour sparingly to avoid affecting its texture.
Making The Caramelized Onions
Julienne-cut three medium yellow onions and melt 8 tablespoons of unsalted butter in a large pot over medium heat. Add the onions to the pot, stirring continuously with a wooden spoon for 25 minutes until translucent. Season with ½ teaspoon pepper and a dash of salt. Reduce heat to medium-low, add 2 tablespoons vegetable broth to deglaze the pot, and a dash of Worcestershire sauce. Continue cooking until the onions are golden brown.
For a visual reference, there's a short video here showcasing this process!
Let's Add In The Ham and Cheese!
Return to the rolled-out dough and brush it with melted butter. Lay ham slices down, leaving a one-inch border and two inches on the right. Brush the ham with Dijon mustard and layer with grated Gruyere cheese, caramelized onions, and Parmesan.
Homemade ham is the best choice for this recipe. You can find a great ham recipe linked here, perfect leftovers for these pinwheels—an excellent way to minimize waste.
Roll the dough tightly, then cut 2¼" slices and place them in a greased 9"x13" dish. Brush with remaining butter and proof for 1 hour. After proofing, brush with egg wash and bake at 350°F for 75 minutes, turning halfway and covering with foil if needed to prevent burning.
Serving Suggestions
After baking, let the pinwheels cool for 15 minutes in the pan before removing. Optionally, garnish with black poppy seeds and serve with Dijon mustard. Your family will love these ham and cheese pinwheels!
Storage
If you have leftovers, store them in a sealed container in the fridge. To reheat, use a toaster or oven to maintain their texture; microwaving can deflate the dough.
Related
Here are a few other recipes you may like!
The Best Ham and Cheese Pinwheels
Course: Savory DishesDifficulty: Medium6
servings1
hour15
minutes2
hours30
minutesThis gluten-free savory treat is not one you want to miss!
Ingredients
- Ingredients for the dough
1 ½ tablespoons cane sugar
¾ cup warm water
One packet of active dry yeast (2 ¼ teaspoons)
¼ cup unsalted butter, softened
¾ cup Greek yogurt
1 ½ cups gluten free flour, plus more for dusting
2 ½ teaspoons psyllium husk powder
¾ teaspoon baking powder
¼ teaspoon salt
- Ingredients for the Pinwheels
⅓ cup unsalted butter, melted
5-7 long ham slices
¼ cup dijon mustard
1 cup gruyere cheese, freshly grated
¾ cup caramelized onions
1 cup parmesan, freshly grated
1 egg, whisked
1 teaspoon water
Directions
- Instructions for the dough
- Warm water in a microwave safe bowl, then stir in the cane sugar until dissolved. Add the yeast and stir, then allow to sit for 8-10 minutes.
- In a large bowl, combine the butter with the Greek yogurt using an electric mixer. Mix on medium-low speed for two minutes until combined.
- In another bowl, combine the flour, psyllium husk powder, baking powder and salt.
- Once the yeast has activated and sat for the allotted time, add to the Greek yogurt mixture and mix on low speed for one minute.
- Then, sift in half of the dry ingredients and mix. Once combined, add the rest of the dry ingredients and mix again.
- After all of the ingredients are thoroughly combined, transfer the dough to a warm, greased glass bowl.
- Cover with a tea towel and place in the oven on the proof setting, or set oven to 200 degrees and turn off once the oven reaches 200. Allow the dough to proof in the oven for one hour.
- After one hour, the dough should've doubled in size. Remove from the oven and transfer to a large, floured work surface.
- Dust the dough with more flour and gently knead with your hands for two minutes, folding the dough into itself until you form a ball.
- Dust again and use a rolling pin to roll out the dough into a 12'x12' rectangle. Dust lightly as needed.
- Instructions for the Pinwheels
- Brush the dough with the melted butter, then lay the ham slices down, leaving an inch border around the dough and 2 inches on the right side of the dough.
- Brush the ham with the dijon mustard and layer with the gruyere cheese, caramelized onion, and parmesan- spreading an even layer of each across the ham.
- Take the left side of the dough and begin tightly rolling it over until it meets the other side.
- Use a serrated knife to carefully cut 2 ¼" slices of the pinwheels.
- Place the cut pinwheels in a 9'x13' greased baking dish- you should have 6- lay them right next to each other.
- Brush with any remaining butter and place in the oven for one hour to proof again.
- After the allotted time, combine the egg and water and brush the egg wash over each pinwheel.
- Place in the center rack and bake at 350 degrees for 75 minutes turning halfway to ensure they bake evenly, cover with foil if they start to burn.
- Allow the pinwheels to cool for 15 minutes in the pan before removing.
- Optional: Garnish with black poppyseeds and serve with Dijon mustard.
Notes
- Store in an air tight container in the fridge up to five days.
[…] Ham and Cheese Pinwheels: These pinwheels are a unique way to utilize the leftover ham! In this recipe, the ham is layered with cheese, dijon mustard, and caramelized onions. The filling is then spread across a gluten-free crescent roll dough and baked to perfection. With its fun structure, this dish is a great add on for all ages. I guarantee you this one is a crowd pleaser! […]