Baked Ranch Ham and Cheese Pinwheels
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 16
  • 1 8-ounce package refrigerated crescent rolls
  • ¼ cup Sabra Farmer's Ranch Greek Yogurt Dip
  • 8 slices black forest ham
  • ½ cup shredded cheddar cheese blend
  • ¼ cup julienned sundried tomatoes (in the pouch, not oil packed)
  • black pepper
  1. Preheat oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
  2. On a clean work surface, unroll the crescent rolls so the long edge is parallel to you. Pinch the seams together to seal them.
  3. Spread the Sabra Farmer's Ranch Greek Yogurt Dip over the rolls, leaving a strip on the far long edge uncovered.
  4. Lay out the ham to cover all but the far long edge of the rolls, then sprinkle the cheese and tomatoes over the top.
  5. Starting with the long edge immediately in front of you, start rolling the dough away from you like a cinnamon bun. Smooth out and tighten as needed, until you reach the far edge, then pinch the seam.
  6. Cut with a sharp knife into ½" slices and arrange on the prepared baking sheet cut side down, about 1" apart.
  7. Sprinkle with pepper, if desired.
  8. Bake for 15-17 minutes or until golden brown, rotating the pan halfway through to bake evenly. Best when served warm.
Recipe by Poet in the Pantry at