Ham and Cheese Pinwheels

How to Make Ham and Cheese Pinwheels

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1. Beat the cream cheese, mustard and chives together in a bowl until smooth.

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2. Spread a quarter of the cream cheese mixture over each tortilla, right to the edges.

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3. Lay the ham, cheese and spinach in even layers over the cream cheese, leaving a 2 cm border along one edge.

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4. Roll each tortilla up tightly from the opposite edge and wrap the logs tightly in cling film.

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5. Refrigerate for at least 2 hours, until firm.

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6. Unwrap the logs, trim the ends, and cut each into 6 slices with a serrated knife. Secure each with a toothpick and serve.

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Tips for Making Ham and Cheese Pinwheels

• Spread the cream cheese to the very edge. It seals the roll shut, and a bare edge is where it comes apart.
• Roll as tightly as you can. A loose roll leaves gaps and the slices fall apart, and wrapping in cling film keeps it tight.
• Cut with a serrated knife and a sawing motion. It slices through the tortilla without squashing the spiral.

What to Serve with Ham and Cheese Pinwheels

• Dill pickles
• Grapes
• Ranch dip

Storing & Reheating Ham and Cheese Pinwheels

Keeps in the fridge, wrapped, for up to 2 days before slicing. Slice on the day you serve, since cut pinwheels dry at the edges.

Ham and Cheese Pinwheels FAQ: Common Questions

Ham and Cheese Pinwheels Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.