Half a cup of honey mustard or Dijon mustard
8 oz of thinly sliced ham and 8 oz of thinly sliced Swiss cheese
Extra toppings like roasted peppers, caramelized onions, or spinach are totally optional.
As an Optional Step in the Egg Wash:
a single egg
1/4 cup of water
First Things First: Get the Dough Started: Mix the all-purpose flour, baking powder, and salt thoroughly in a large basin using a whisk. Toss in the chilled cubed butter with the flour mixture and blend until the mixture resembles coarse crumbs, using a pastry cutter or your fingertips. When a soft dough comes together, add the milk slowly while stirring.
Roll Out the Dough: After dusting a surface with flour, transfer the dough to it and give it a few gentle kneads until it’s smooth. Flatten the dough with a rolling pin until it’s about a quarter of an inch thick.
Put the Filling in: Evenly coat the rolled-out dough with the Dijon mustard, being sure to leave a little border around the edges. After coating the bread with mustard, equally distribute the ham and Swiss cheese pieces. Extra toppings like caramelized onions, roasted peppers, spinach, and more can be added if preferred.
Gather the Dough: Carefully begin rolling the dough into a compact log, jelly-roll style, beginning on one of the rectangle’s long edges. Cut the log into pinwheels that are one inch thick using a sharp knife.
Baking the Pinwheels: Arrange the sliced pinwheels on a baking sheet lined with parchment paper, leaving a little space between each one to for expansion. For a glossy finish, you may make an egg wash by whisking an egg with water. Then, brush the pinwheels with the wash.
For 12–15 minutes, or until the pinwheels are golden brown and bubbling, bake them in a preheated oven at 375°F, or 190°C. Once the pinwheels have been removed from the oven, let them to cool for a moment before you enjoy them.
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