Ham and Cheese Pinwheels

When it comes to planning a day on the water, one of the most important things to consider is what to eat. This is one recipe that is easy to prepare and mess-free when traveling on the water!

● 2 sheets frozen puff pastry thawed overnight in the refrigerator

● 3 tablespoons Dijon mustard divided

● 12 slices thinly-sliced, good-quality deli ham about 10 ounces

● 2 cups freshly grated gruyere Swiss, fontina, sharp cheddar, or

similar melty cheese (about 5 ounces)

● Chopped fresh parsley thyme, or chives (optional, for serving)

Instructions: Lay a large piece of plastic wrap on your counter (I pressed

two long sheets together at the edges to create a single larger sheet).

Unfold the first sheet of puff pastry in the center of the plastic, then roll it

into a 10×12-inch rectangle. Spread with 1 1/2 tablespoons mustard,

leaving a 1/2-inch border on all sides. Lay 6 ham slices on top, overlapping

as needed. Sprinkle with 1 cup cheese.

Starting at the long (12-inch) edge, roll the puff pastry into a log. Trim the

ends so that they are even, then tightly wrap the log with the plastic wrap.

Place in the refrigerator for 20 minutes.

Repeat with the second sheet of puff pastry and remaining mustard, ham,

and cheese.

Preheat your oven to 375 degrees F and line two baking sheets with

parchment paper or silicone baking mats.

Once the log has chilled, using a sharp, serrated knife, carefully cut each log

into 1/2-inch-wide slices. (If each log is 12 inches, you will get 24 rolls from

each one). Arrange the rolls 1 inch apart on the prepared baking sheets.

Bake until the puff pastry is light golden brown and the cheese is hot and

bubbly, about 18 minutes. Immediately sprinkle with chopped thyme,

parsley, or chives as desired.

Let cool slightly. Serve warm or at room temperature.

Notes: To make this recipe ahead: Fully bake the pinwheels, then let cool.

Arrange in a flat layer on the baking sheet and freeze completely. Transfer

to an airtight container and store for up to 1 month. Reheat directly from

frozen on a parchment-lined baking sheet at 375 degrees F until warmed

through. You could also try freezing the pinwheels unbaked, but be careful

of the grated cheese coming loose. Baking the pinwheels first, then

freezing, is the easiest route.

Store leftovers at room temperature for up to 3 days. Rewarm in a 375

degree F oven.