Ham and Cheese Pinwheels
If you're looking for a fun and delicious way to use your sourdough discard, these Ham and Cheese Sourdough Pinwheels are a recipe you'll make on repeat. Soft, buttery dough is rolled with layers of ham and melty cheese, then baked until golden for an easy meal everyone will love.
They're perfect for lunchboxes, meal prep, game day, or a simple weeknight dinner. Serve them warm with a bowl of tomato soup, pack them for an on-the-go lunch, or enjoy them as an afternoon snack. No matter how you serve them, these savory pinwheels are guaranteed to disappear fast!
Why You'll Love This Recipe
- Great way to use sourdough discard
- Soft, buttery dough
- Perfect for lunchboxes
- Freezer friendly
- Delicious served warm or at room temperature
- Easy to customize with your favorite cheeses or meats
Servings: 12 rolls
Prep Time: 30 minutes (plus rise time)
Cook Time: 25–30 minutes
Ingredients
Sourdough Discard Dough
- 1 cup (240g) sourdough discard
- ¾ cup (180g) warm milk
- ¼ cup (50g) sugar
- 2¼ teaspoons instant yeast
- 1 egg
- ¼ cup (57g) melted butter
- 1 teaspoon salt
- 4–4½ cups (480–540g) all-purpose flour
Filling
- 2 tablespoons softened butter
- 10–12 slices deli ham
- 2 cups shredded mozzarella
- ½ cup shredded provolone
- 2 tablespoons grated Parmesan
- Optional:
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- cracked black pepper
Garlic Butter (Optional but Recommended)
- 3 tablespoons melted butter
- 1 garlic clove, minced
- 1 tablespoon chopped parsley
- Pinch of salt
Tips for Success
- Use freshly shredded cheese for the best melt and flavor.
- Roll the dough tightly to keep the pinwheels from unraveling.
- Don't overfill with cheese, or it may leak out during baking.
- Let the rolls cool for 5–10 minutes before serving so the cheese can set slightly.
Variations
Ham & Swiss
Swap mozzarella for Swiss cheese.
Pizza Pinwheels
Replace the ham with pepperoni and add pizza seasoning.
Turkey Bacon Ranch
Use turkey, cooked bacon, cheddar, and ranch seasoning.
Jalapeño Ham
Add sliced jalapeños and pepper jack cheese.
Hawaiian
Add finely diced pineapple with the ham and mozzarella.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave for 20–30 seconds or warm in a 325°F oven for about 10 minutes.
Can You Freeze Them?
Yes!
Freeze baked pinwheels in a freezer-safe container for up to 3 months.
Thaw overnight in the refrigerator and reheat before serving.
You can also freeze the unbaked rolls after slicing. Thaw overnight, let rise until puffy, then bake as directed.
What to Serve With Ham & Cheese Pinwheels
These pinwheels pair wonderfully with:
- Tomato soup
- Broccoli cheddar soup
- Potato soup
- Fresh fruit
- Garden salad
- Pickles and chips
- Roasted vegetables
Frequently Asked Questions
Can I make these the night before?
Absolutely! Assemble the rolls, place them in the baking dish, cover tightly, and refrigerate overnight. The next day, let them sit at room temperature for 45–60 minutes before baking.
Can I use active sourdough starter instead of discard?
Yes. Active starter works just as well and may give the dough a little extra lift.
What cheese melts best?
Mozzarella gives the classic stretchy cheese pull, while provolone adds rich flavor. A little Parmesan finishes everything with a savory bite.
Ham and Cheese Pinwheels
Courtney Moody
12
30 minutes
25 minutes
418
American
These Ham & Cheese Sourdough Pinwheels are everything you love about a warm ham and cheese sandwich wrapped inside soft, fluffy sourdough discard cinnamon roll dough. They're buttery, cheesy, savory, and perfect for easy lunches, meal prep, game day, or alongside a bowl of soup. They reheat beautifully, making them a family favorite you'll want to make again and again.
Ingredients
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1 cup sourdough discard
¾ cup warm milk
2 tablespoons sugar
2¼ teaspoons instant yeast
1 large egg
¼ cup melted butter
1 teaspoon salt
4–4½ cups all-purpose flour
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2 tablespoons softened butter, for greasing and brushing
10–12 slices deli ham
2 cups shredded mozzarella cheese
½ cup shredded provolone cheese
2 tablespoons grated Parmesan cheese
Directions
In a large mixing bowl, combine the sourdough discard, warm milk, honey, and instant yeast. Stir gently until well combined. Let the mixture sit for about 5-10 minutes until it becomes frothy, indicating the yeast is activated.
Add the egg, melted butter, and salt to the yeast mixture. Mix until smooth.
Gradually incorporate the all-purpose flour, 1 cup at a time, stirring with a wooden spoon or spatula until a dough begins to form. Once it becomes too stiff to mix, turn it out onto a floured surface.
Knead the dough for about 5-7 minutes, or until it is smooth and elastic. If the dough is too sticky, add more flour, a tablespoon at a time, until the desired consistency is reached.
Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 2 hours or until doubled in size.
Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle about 12x18 inches.
Spread the softened butter evenly over the rolled-out dough. Layer the shredded cheeses across the surface of the dough, followed by a layer of the deli ham.
Starting from one long edge, carefully roll the dough into a tight log. Pinch the seam to seal.
Using a sharp knife or a bench scraper, slice the log into 1 to 1½-inch thick pinwheels. Arrange the pinwheels in a 9x13 baking dish (or a baking sheet with parchment paper)
Cover the pinwheels with a towel and let them rise for an additional 1 hour. This will create a lighter texture when baked!
While your dough is rising, preheat your oven to 375°F (190°C).
Bake in the preheated oven for 20-25 minutes, or until golden brown and the cheese is bubbly. The internal temperature of the pinwheels should reach 190°F (88°C).
Remove from the oven and let them cool slightly before serving. Enjoy warm!
