Yield: 6 servings
Ingredients:
- Cooking spray
- 2 oz. cream cheese, softened
- 2 tbsp. prepared ranch dressing
- 2 green onions, finely chopped
- 2 8-oz. pkgs. crescent roll sheets
- 1 cup shredded sharp cheddar cheese, divided
- 1 cup shredded gruyère cheese, divided
- 8 oz. thinly sliced deli ham, divided
- 1 large egg, lightly beaten
- 1 tsp. poppy seeds
Directions:
- Preheat the oven to 375 F. Spray a 13-by-9-inch baking pan with cooking spray and line with parchment paper.
- In a medium bowl, mix together the cream cheese, ranch dressing and green onion.
- On a very lightly floured cutting board, unroll one crescent roll sheet. Keep the other sheet refrigerated until ready to use. Use a rolling pin to roll the sheet into an even rectangle, around 12 by 8 inches, with the long sides parallel to the counter.
- Spread half of the cream cheese mixture over the surface of the sheet, leaving a 1-inch border clean on the long side furthest from the edge of the counter. Maintaining the 1-inch border and in individual layers, sprinkle ½ cup of the cheddar cheese and ½ cup of the gruyere cheese over the cream cheese. Lay half of the ham in a single layer on top of the cheese, overlapping if necessary. Brush the clean border with the egg wash.
- Starting with the long edge closest to the counter, roll the crescent roll sheet into a log, using the side of the crescent roll sheet that has egg wash to pinch and seal the log closed.
- Wrap the log with plastic wrap and chill in the refrigerator for at least 1 hour or up to 12 hours.
- Repeat with the remaining crescent roll sheet, cream cheese mixture, cheeses and ham.
- Unwrap one chilled log and place it on a cutting board. Using a serrated knife, trim the ends of each log and slice each log into 12 rounds.
- Place the slices into the prepared baking pan. Brush the pinwheels with egg wash and sprinkle with the poppy seeds.
- Bake until the pinwheels are puffy and golden brown, about 30 minutes. Allow to cool for 5 minutes before serving.
