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A close-up shot of two golden-brown ham and pineapple pinwheels on a plate, showing the layers of ham, cheese, and pineapple.

Ham and Pineapple Pinwheels

Sweet and savory ham and pineapple pinwheels: crescent dough topped with mozzarella, diced leftover ham and well-drained crushed pineapple, rolled, sliced and baked in a pie tin until golden. A Hawaiian-pizza-style snack the kids love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 pinwheels
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tube crescent dough 8 oz; or pizza dough
  • 1 cup shredded mozzarella cheese a generous layer
  • 1 cup cooked ham diced small; leftovers are perfect
  • 20 oz crushed pineapple 1 can, drained and pressed very dry

Method
 

  1. Unroll the crescent dough, press the perforations closed and roll it into a large rectangle. Cover generously with mozzarella.
  2. Spread the diced ham evenly over the cheese.
  3. Drain the pineapple in a sieve, pressing out as much juice as possible so the dough does not get soggy. Sprinkle it over the ham.
  4. Roll the dough up tightly from one short side into a fat log.
  5. Cut into 7-8 equal pinwheels and place in a greased pie tin. Bake at 400°F for 25-30 minutes until nicely browned (a dark tin may need a few extra minutes).

Notes

Crescent dough gives a buttery flavor; pizza dough works too. Try the same method for mozzarella and pepperoni pinwheels.