Ham and Cheese Sourdough Pinwheels are stacked high with sliced honey ham and melty cheddar cheese. These sourdough rolls are light, fluffy, and perfectly savory. Make as an easy weeknight meal or appetizer for New Year’s Eve or game day!
Imagine a soft, pillowy sourdough base rolled out and loaded up with layers of thinly sliced honey ham and sharp cheddar. Ham and Cheese Sourdough Pinwheels are a flavor party in every bite!
They’re the same steps as making Sourdough Cinnamon Rolls but with a savory twist! You can choose a variety of sliced meats and cheese to roll inside. You can even add your choice of cooked vegetables like caramelized onions, sauteed peppers, whatever! Before baking, brush melted garlic herb butter on top for an extra touch of flavor and shine.
Make these as a chill weeknight dinner or a delicious appetizer for your New Year’s Eve or Game-day parties. They are so simple to make but impressive!
Get ready to wow your guests with this simple, yet scrumptious dish – turning everyday ingredients into an awesome appetizer!
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Why You’ll Love This Recipe:
Easy
It may look complicated, but I assure you it’s easier than you think! Shaping and layering the ham and cheese takes no time at all and, once baked to perfection, you have an impressive snack for guests.
Customizable
I love the combination of honey ham and cheddar cheese, but you can try a variety of sliced meat and cheese with this recipe. Other delicious options might be ham and Swiss, turkey and Colby Jack, or Roast Beef with cheddar cheese.
Crowd-Pleaser
Who doesn’t love salty ham covered in melty cheese and served on a fluffy sourdough pastry? It’san easy grab-and-go appetizer that your guests can enjoy with their favorite sauces.
Ingredients
Dough Ingredients
Sourdough Starter –This dough uses an active sourdough starter to get its beautiful rise!
Milk –Brings moisture and lightness to the dough.
Sugar –Just a touch of sweetness tastes incredible with the salty ham and melty cheese.
Butter –Helps to keep the dough soft.
Egg –Helps to hold the sourdough dough together while bringing a rich flavor.
Salt –Any unrefined salt will do, but my favorite isRedmond’s unrefined saltfor some extra minerals!
Flour –I prefer Bread flour over All-purpose flour. The higher protein content allows the bread to rise beautifully so that it is super soft and light.
Fillings
Butter –Be sure to use room temperature butter for easy spreading
Ham –Slicedhoney-ham works perfectly for this recipe.
Cheese –I chose cheddar cheese for this recipe, but you can use a variety of melty cheese like Colby Jack, Swiss, or Pepper Jack.
Topping
Butter –Makes the sourdough pinwheels extra soft!
Powdered Garlic
Parsley –You can use 1 teaspoon of fresh parsley or 1/2 teaspoon of dried.
Supplies
Stand Mixer
Rolling Pin
Rimmed Baking Sheet, Baking Dish, orLarge Cast Iron Skillet
Cooling Rack
MAKE AHEAD
If you are looking to prepare these Sourdough Pinwheels the night before and pop them into the oven the next morning for a savory breakfast idea – here are some tips!
You can either prepare the dough just before bed and allow the dough to rise and ferment overnight. Then shape and rise a second time the next morning before baking.
OR
Prepare the dough and shape the cheesy sourdough pinwheels the night before. Pop the covered baking dish into the fridge overnight. Pull out the cheese rolls 2-4 hours before baking to allow them to rise and get fluffy. Then bake as normal.
HOW TO MAKE HAM AND CHEESE SOURDOUGH PINWHEELS
DOUGH
Add the active starter, sugar, and warm milk to the bowl of a stand mixer with the paddle attachment. Be sure that the milk isn’t boiling – this could kill the starter and prevent the dough from rising.
Mix on low speed until the ingredients are mixed thoroughly.
To the bowl, add the melted butter, salt, and egg. Mix on low until fully combined.
Switch the paddle attachment with the dough hook attachment. Then, mix 1 cup of flour (140g) at a time, and mix on medium until incorporated. Scrape the sides of the bowl with a rubber spatula between each flour addition to incorporate all the dry ingredients. The dough will have enough flour when the dough is pulling away from the sides of the bowl and when the dough feels tacky, not sticky when you poke it. (Be careful not to add too much flour, as this can make the dough dense)
Knead the dough in the stand mixer for 5 minutes at medium speed.
For the bulk fermentation, cover the bowl with a clean tea towel, plastic wrap, or shower cap and let the dough rest in a warm spot to rise at least 50% increase (Usually 3-7 hours. The rising time can vary depending on the temperature of your kitchen. If you have a cooler kitchen, the rise time will be longer, and the opposite is true for warmer kitchens.
SHAPE
Once the dough has increased by 50%, remove the dough onto a lightly floured surface. With a rolling pin, shape the dough into a large rectangular shape (16in x 12in).
Spread the butter over the entire surface of the dough. Then layer the sliced or shredded cheese and top with slices of ham, leaving a little space on the edges without any toppings.
Starting at the long side closest to you, roll up the homemade sourdough pinwheels into a tight log. Cut off the uneven edges, then divide into 12-16 (depending on how many rolls you would like) equal pieces with unflavored dental floss, bench scraper, or a sharp knife.
Grease a 9×13 baking dish or large cast iron skillet with butter before gently placing the Sourdough Pinwheels inside.
Cover with a damp towel and let rise for a second time until they have noticeably grown and look puffy. The second rise should take about 2-4 hrs.
BAKE
In a small mixing bowl, add melted butter, garlic powder, and parsley. Generously brush the butter mixture on top of the Sourdough Pinwheeles with a pastry brush.
Preheat the oven to 375 degrees f. Bake the Ham and Cheese Sourdough Pinwheels for 40-45 minutes or until the tops are golden brown. If the rolls are getting to brown before being cooked, cover with a piece of aluminum foil.
Remove from the oven and place on a wire rack to cool.
How to Serve
Savory Sourdough Pinwheels can be served as an easy meal during a busy week or as a satisfying appetizer for all your festivities.
As a main course, this cheese roll is the perfect accompaniment to your favorite soup or side salad.Dip in mustard for extra flavor!
As an appetizer, serve on their own or with your favorite dipping sauce like honey mustard, spicy brown mustard, or cheese sauce.
How to Store
Store leftover Sourdough Pinwheels in an airtight container in the fridge for 3-4 days.
To reheat, place a pinwheel on a baking sheet with a piece of parchment paper and bake at 350 for 10-15 minutes, or until reheated through.
FAQs:
Can I use different sliced meat or cheese?
Absolutely! This recipe is 100% customizable. Sliced turkey or roast beef would be delicious alternatives. Experiment with different cheeses like Swiss, Colby Jack, mozzarella, or Pepper Jack for more of a kick. Just make sure to select cheeses that will melt easily.
You could also add a variety of vegetables like caramelized onions, cooked spinach, or cooked peppers.
Can I make these Cheese Sourdough Pinwheels ahead of time?
Yes! For a make-ahead option, prepare the dough and shape the cheesy sourdough pinwheels the night before. Pop the covered baking dish into the fridge overnight. The next day, pull out the cheese rolls 2-4 hours before baking to allow them to rise and get fluffy. Then bake as normal.
Happy baking!
More Recipes Like This:
Fried Sourdough Chicken Tenders
Sourdough Cheese and Garlic Pull Apart Bread
Fried Pickles with Sourdough Breadcrumbs
Easy Ham and Cheese Sourdough Pinwheels Recipe
Yield: 12-16 rolls
Prep Time: 30 minutes
Cook Time: 40 minutes
Rise Time: 9 hours
Total Time: 10 hours 10 minutes
Imagine a soft, pillowy sourdough base rolled out and loaded up with layers of thinly sliced honey ham and sharp cheddar. Ham and Cheese Sourdough Pinwheels are a flavor party in every bite!Make as an easy weeknight meal or appetizer for New Year's Eve or game day!
Ingredients
Sourdough Pinwheel Dough
- 1/2 cup active sourdough starter (100g)
- 3/4 cup warm milk (175ml)
- 2 Tablespoon sugar (40g)
- 4 Tablespoon butter, melted (1/2 stick)
- 3/4 teaspoon salt (5g)
- 1 large egg, room temperature
- 2 1/2 - 3 cups bread flour (300-350g)
Fillings
- 3 Tablespoon butter, room temperature
- 11 slices honey ham
- 11 slices cheddar cheese or 2 cups shredded
Topping
- 4 Tablespoons butter, melted
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried parsley
Instructions
DOUGH
1. Add 1/2 c active starter, 2 T sugar, and 3/4 c warm milk to the bowl of a stand mixer with the paddle attachment. Be sure that the milk isn’t boiling – this could kill the starter and prevent the dough from rising.
2. Mix on low speed until the ingredients are mixed thoroughly.
3. To the bowl, add 4 T melted butter, 3/4 tsp salt, and 1 egg. Mix on low until fully combined.
4. Switch the paddle attachment with the dough hook attachment. Then, mix 1 cup of flour (140g) at a time (2 1/2 - 3 c total), and mix on medium until incorporated. Scrape the sides of the bowl with a rubber spatula between each flour addition to incorporate all the dry ingredients. The dough will have enough flour when the dough is pulling away from the sides of the bowl and when the dough feels tacky, not sticky when you poke it. (Be careful not to add too much flour, as this can make the dough dense)
5. Continue to knead the dough in the stand mixer for 5 minutes at medium speed.
6. For the bulk fermentation, cover the bowl with a clean tea towel, plastic wrap, or shower cap and let the dough rest in a warm spot to rise at least 50% increase (Usually 3-7 hours. The rising time can vary depending on the temperature of your kitchen. If you have a cooler kitchen, the rise time will be longer, and the opposite is true for warmer kitchens.)
SHAPE
7. Once the dough has increased by 50%, remove the dough onto a lightly floured surface. With a rolling pin, shape the dough into a large rectangular shape (16in x 12in).
8. Spread 3 T butter over the entire surface of the dough. Then layer 11 slices or 2 cups shredded cheese and top with about 11 slices of ham, leaving a little space on the edges without any toppings.
8. Starting at the long side closest to you, roll up the homemade sourdough pinwheels into a tight log. Cut off the uneven edges, then divide into 12-16 (depending on how many rolls you would like) equal pieces with unflavored dental floss, string, or a sharp knife.
9. Grease a 9×13 baking dish or large cast iron skillet with butter before gently placing the Sourdough Pinwheels inside.
10. Cover with a damp towel and let rise for a second time until they have noticeably grown and look puffy. The second rise should take about 2-4 hrs.
BAKE
11. In a small mixing bowl, add 4 T melted butter, 1/4 tsp garlic powder, and 1/2 tsp parsley. Generously brush the butter mixture on top of the Sourdough Pinwheeles with a pastry brush.
12. Preheat the oven to 375 degrees f. Bake the Ham and Cheese Sourdough Pinwheels for 40-45 minutes or until the tops are golden brown. If the rolls are getting to brown before being cooked, cover with a piece of aluminum foil.
13. Remove from the oven and place on a wire rack to cool.
Notes
MAKE AHEAD
If you are looking to prepare these Sourdough Pinwheels the night before and pop them into the oven the next morning for a savory breakfast idea – here are some tips!
You can either prepare the dough just before bed and allow the dough to rise and ferment overnight. Then shape and rise a second time the next morning before baking.
OR
Prepare the dough and shape the cheesy sourdough pinwheels the night before. Pop the covered baking dish into the fridge overnight. Pull out the cheese rolls 2-4 hours before baking to allow them to rise and get fluffy. Then bake as normal.
How to Serve
Savory Sourdough Pinwheels can be served as an easy meal during a busy week or as a satisfying appetizer for all your festivities.
As a main course, this cheese roll is the perfect accompaniment to your favorite soup or side salad.Dip in mustard for extra flavor!
As an appetizer, serve on their own or with your favorite dipping sauce like honey mustard, spicy brown mustard, or cheese sauce.
How to Store
Store leftover Sourdough Pinwheels in an airtight container in the fridge for 3-4 days.
To reheat, place a pinwheel on a baking sheet with a piece of parchment paper and bake at 350 for 10-15 minutes, or until reheated through.
FAQs:
Can I use different sliced meat or cheese?
Absolutely! This recipe is 100% customizable. Sliced turkey or roast beef would be delicious alternatives. Experiment with different cheeses like Swiss, Colby Jack, mozzarella, or Pepper Jack for more of a kick. Just make sure to select cheeses that will melt easily.
You could also add a variety of vegetables like caramelized onions, cooked spinach, or cooked peppers.
Did you make this recipe?
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