Makes: 16 pinwheels
Cook: 15 minutes
1 frozen puff pastry sheet, thawed according to package directions, Pepperidge Farm®
2 tablespoons apricot preserves, Smucker’s®
11⁄2 tablespoons Dijon mustard, Grey Poupon®
1⁄4 cup dried currants, Sun-Maid®
1⁄4 cup shredded Asiago cheese, DiGiorno®
1 package (6-ounce) thinly sliced cooked ham, Hillshire Farm®
Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, unfold puff pastry sheet. Using a rolling pin, roll sheet into 14×11-inch rectangle.
In a bowl, combine preserves and mustard. Spread mixture over puff pastry, leaving a 1⁄2 -inch border. Sprinkle with currants and cheese. Top with ham slices. Starting with a short side, roll rectangle up in a spiral. Using a pastry brush, lightly moisten edge with water; pinch toseal seam. Slice pastry roll into sixteen 1⁄2-inch slices. Place pinwheels, cut sides down, on prepared baking sheets. Bake for 15 minutes or until puffed and golden brown. Serve warm.