Can I make these pinwheels ahead of time?

Absolutely! You can prepare them up to the point of baking, cover with plastic wrap, and refrigerate for up to 24 hours. When ready to serve, simply brush with the butter mixture and bake as directed, adding 1-2 minutes to the baking time since they'll be starting from cold.

My crescent dough keeps breaking when I try to seal the perforations. What am I doing wrong?

The dough might be too warm. Try chilling it for about 10 minutes before working with it. Also, use a light touch when pinching the perforations - too much pressure can stretch and tear the dough. A slightly damp finger helps the dough stick together better.

Can I use different meats or cheeses in this recipe?

Definitely! This recipe is incredibly versatile. Try turkey and cheddar, roast beef and provolone, or even pepperoni and mozzarella for a pizza-inspired version. Just keep the quantities similar to ensure proper rolling and cooking.

Why are my pinwheels unraveling during baking?

This usually happens if the rolls weren't pinched closed securely or if they were sliced too thinly. Make sure to really seal the edge of the dough after rolling, and aim for slices that are about 1½ inches thick. Also, placing them close together in the baking dish helps them support each other.

Ham and Cheese Pinwheels Recipe

Name: Ham and Cheese Pinwheels Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 cups dry elbow pasta; 2 Tablespoons butter; 2 Tablespoons flour; 1 1/2 cups chicken broth; 2 cups heavy cream; 2 1/2 cups shredded Colby cheese; 1 teaspoon salt; 1/4 teaspoon ground black pepper

Description

This creamy, cheesy Cracker Barrel Mac and Cheese recipe is the ultimate comfort food, combining tender elbow pasta with a rich Colby cheese sauce and a golden baked top. Perfect as a classic side dish or a hearty main course.

Ingredients

Units Scale

Pasta

- - 3 cups dry elbow pasta

Sauce

- 2 Tablespoons butter
- 2 Tablespoons flour
- 1 1/2 cups chicken broth
- 2 cups heavy cream
- 2 1/2 cups shredded Colby cheese
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper

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Instructions

Cook the pasta: Bring a large pot of water to a boil and cook your elbow pasta according to the box directions. Strain and toss the pasta with about 1 tablespoon of olive oil to prevent sticking. Set aside.
Prepare the sauce base: Preheat your oven to 350ºF. Add the butter to a large saucepan and heat over medium-high heat. Once the butter is melted, whisk in the flour until there are no lumps.
Add liquids: Slowly whisk the chicken broth into the flour mixture, whisking constantly to blend evenly. Then whisk in the heavy cream, continuing until the mixture is smooth and creamy.
Add cheese: Remove the pot from the stove and stir in the shredded Colby cheese. Continue stirring until the cheese has melted completely and the sauce is uniform.
Combine pasta and sauce: Toss the cooked pasta into the cheese sauce, ensuring the pasta is evenly coated.
Bake the mac and cheese: Pour the mac and cheese into a 9×13 baking dish. Bake in the preheated oven for 10 minutes or until the top is golden brown.
Serve: Serve the mac and cheese while hot and enjoy your comfort food classic!

Notes

Use white cheddar, parmesan, Havarti, or your own cheese mix in place of Colby cheese.
Substitute milk for heavy cream for a lighter dish.
Replace chicken broth with vegetable broth for a vegetarian-friendly version.
For added texture, sprinkle the mac and cheese with breadcrumbs before baking for an extra crunch.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 15g
Cholesterol: 50mg