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1 pkg. Family Size Pizza Crust
3 Tbsp. Dijon mustard
1 1/2 Tbsp. honey
1/4 lb. thinly sliced honey ham
1/4 lb. thinly sliced yellow cheddar
Egg wash (1 egg and 2 Tbsp. water, beaten)


  1. Preheat oven to 400°F.  

  2. Unroll refrigerated Family Size Pizza Crust on enclosed parchment paper and place on a baking sheet. Mix Dijon mustard with honey and spread all over pizza dough. Place a layer of ham evenly over the Dijon mixture. Top evenly with cheese slices. Roll dough up from the long side.

  3. Slice roll into 16 even pieces and place pinwheels back on parchment paper. Brush egg wash over the tops of pinwheels.

  4. Bake 18-20 minutes. Meanwhile, prepare pineapple reduction. Combine all ingredients and mix well. Bring to a boil in a skillet and then reduce to a simmer. Cook until reduced by 2/3 and is a syrup-like consistency. Remove from heat and set aside.

  5. Once pinwheels are finished baking, remove from oven and drizzle with pineapple reduction.


1/4 cup water
1-1/2 cups brown sugar
1-1/2 tablespoons ketchup
1-1/2 tablespoons soy sauce
1-1/2 teaspoons ground mustard
1-1/2 cups crushed pineapple, undrained
2-1/4 tablespoons cornstarch
1/2 cup water


  1. Combine water, sugar, ketchup, soy sauce, mustard and pineapple in saucepan. Bring to boil and then simmer 10 minutes.

  2. Dissolve cornstarch in 1/2 cup of water and add to sauce.

  3. Cook, stirring, until sauce is clear.

  4. Serve over pinwheels.

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