Don’t be sad that Christmas is over. I have the perfect use for your leftover holiday ham. This is ideal if you’re in weird limbo of brunch/lunch/dinner over the next few days.

I love the holidays but now I can’t even comprehend that there’s only 3 weeks until my little one turns one. Crazy. I need to catch my breath over here. How do I have a one year old? Sometimes when I go into his room I picture my burrito-wrapped-babe and there he is standing up lifting his arms to get picked up.  Anywho, I can’t wait for his birthday. CAKE!

These ham spirals go together quickly and feature salty ham, buttery puff pastry, and mustard. It is definitely a perk of this that you only need a small amount of ham and a small amount of cheese…whatever is leftover from your apps and your ham!

Ingredients: (3-4 meal servings, ~6 appetizer servings)

1 sheet puff pastry
2-3 slices of ham, chopped into cubes
1 cup shredded swiss/cheddar
1/4 cup grain mustard
1/4 cup cream cheese
2 tbs butter
water
1-2 tsp poppy seeds

Directions:

Defrost the puff pastry sheet at room temperature (40 min) or in the refrigerator (4 hours).
Preheat the oven to 375 degrees.
Roll out the puff pastry and top with cheese and ham- being sure to get the filling all the way to the edge.

Roll the puff pastry and pinch the end to close the roll. Then slice into 1-inch pieces.

Spray a baking dish with non-stick spray and lay the pinwheels face up. Leave some room for them to puff up and expand.

In a small pan, over medium-low heat, heat mustard, cream cheese, butter, and a splash of water (about 2 tbs or more if needed).

Pour the sauce over the pinwheels and sprinkle with poppy seeds. Then bake for 30-40 minutes, until toasty and puffed up.

Serve & enjoy!

These were dinner one night but the ham has me thinking they’d work well for brunch too. You could put each one into a muffin tin for individual servings.