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Baked Ranch Ham and Cheese Pinwheels

Baked Ranch Ham and Cheese Pinwheels

Carrie @ poet in the pantry
Prep Time 5 mins
Cook Time 17 mins
Total Time 22 mins
Course Appetizer
Servings 16


  • 1 8- ounce package refrigerated crescent rolls
  • 1/4 cup Sabra Farmer's Ranch Greek Yogurt Dip
  • 8 slices black forest ham
  • 1/2 cup shredded cheddar cheese blend
  • 1/4 cup julienned sundried tomatoes in the pouch, not oil packed
  • black pepper


  • Preheat oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
  • On a clean work surface, unroll the crescent rolls so the long edge is parallel to you. Pinch the seams together to seal them.
  • Spread the Sabra Farmer's Ranch Greek Yogurt Dip over the rolls, leaving a strip on the far long edge uncovered.
  • Lay out the ham to cover all but the far long edge of the rolls, then sprinkle the cheese and tomatoes over the top.
  • 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.
  • Cut with a sharp knife into 1/2" slices and arrange on the prepared baking sheet cut side down, about 1" apart.
  • Sprinkle with pepper, if desired.
  • Bake for 15-17 minutes or until golden brown, rotating the pan halfway through to bake evenly. Best when served warm.