Ranch Ham and Cheese Pinwheels
With only 7 ingredients and 30 minutes these Ranch Ham and Cheese Pinwheels are a fun and delicious baked appetizer that everyone has come to love.
- 1 can crescent roll dough sheet
- 1/4 cup ranch dressing plus more for dipping
- 4 oz ham steak diced very small
- 1 cup cheddar cheese shredded
- 2 green onions thinly sliced, green part only
- 3 Tbs unsalted butter melted
- 2 tsp dried ranch seasoning mix
Preheat the oven to 375°F. Spray a muffin tin generously with cooking spray, make sure to get all the crevices or the pinwheels will stick, set aside.
Roll out the crescent dough on a clean work surface. Brush with the ¼ cup ranch dressing.
Top with the ham, then the cheese, and the green onions. Evenly distribute the ingredients as best you can over the dough. With the long edge facing you, roll the dough into a log, making it as tightly rolled as possible. Cut the log into 12 even pieces.
Place each piece, cut side down into a section of the muffin tin, set aside.
In a small bowl, mix together the melted butter and the ranch seasoning. Brush the tops of the pinwheels with the mixture. Bake for 15-20 minutes, until golden brown. Serve with more ranch for dipping, optional.
- We use crescent dough sheets for this recipe, but you can use crescent rolls if you cannot find the sheets and just press the seams together.
- Diced up ham works best for this as it is larger, I do not recommend using deli sliced ham.
- We use shredded cheddar cheese, but you can see other cheeses you can use above.
- To help get these Pinwheels out off the muffin tin, use a butter knife and just spin around the edges to loosen.
- You don't necessarily have to use a muffin tin for this recipe, but we do because it holds everything together with minimal spreading and adds a crispness to it.
Calories: 110kcal | Carbohydrates: 2g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 327mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 1mg