Heat oven to 350 degrees and coat 8x8 baking dish with cooking spray.
Roll out crescent dough and cut into 4 rectangles, pinching the perforated areas to seal.
Spread Dijon mustard over each rectangle, top with shredded cheese, 2-3 slices Smithfield Sliced Ham, and roll each section to create a log, pinching the seams to seal.
Cut each roll into equal slices, you should get 4-5 slices per roll.
Place cut side up in a baking dish.
Mix melted butter, garlic powder, thyme or parsley and brush over tops of pinwheels.
Bake for 15-18 minutes until golden and bubbly.
TIP: Swap out shredded gruyere for sliced Swiss cheese.
Heat oven to 350 degrees and coat 8x8 baking dish with cooking spray.
Roll out crescent dough and cut into 4 rectangles, pinching the perforated areas to seal.
Spread Dijon mustard over each rectangle, top with shredded cheese, 2-3 slices Smithfield Sliced Ham, and roll each section to create a log, pinching the seams to seal.
Cut each roll into equal slices, you should get 4-5 slices per roll.
Place cut side up in a baking dish.
Mix melted butter, garlic powder, thyme or parsley and brush over tops of pinwheels.
Bake for 15-18 minutes until golden and bubbly.
TIP: Swap out shredded gruyere for sliced Swiss cheese.
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