These delicious Dairy & Gluten free Ham and Cheese Pinwheels make a tasty toddler and children’s snack. Using only 4 ingredients they are super easy to make and are ideal for party food too!Jump to Recipe
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You will love these Dairy & Gluten Free Ham and Cheese Pinwheels
- They only use four ingredients! – Gluten Free Puff Pastry, Dairy Free Cheese, Ham & Tesco free From Red Pesto
- They are dairy & gluten free! – In fact if you follow my recipe the only allergen in the recipe. Is Soya in the pesto (which you can substitute for tomato sauce if you need to) (Please always double check packaging as ingredients can change)
- They are a great recipe to make with the kids! They love to sprinkle the ingredients onto the pastry and can help with the rolling up too.
- They make the perfect snack or appetiser! – These gluten and dairy free ham and cheese pinwheels are great for lunchboxes or a kids party buffet too.
How to make Dairy & Gluten Free Ham and Cheese Pinwheels
Take the pastry out of the fridge 30 minutes before you wish to use it and place it unrolled on the kitchen side in the greaseproof paper wrapping – this recipe is Gluten Free so I have used Just Rol Gluten Free puff pastry. This is a great substitute if you have a gluten allergy and the taste is almost identical, however the gluten free version doesn’t “puff” up as much as the original pastry, so I would recommend using that if you do not need to use a gluten free version.
Preheat the oven.
Spread the Tesco Free From Red Pesto over the pastry sheet, leaving an inch border around the edges. This pesto has a great tomato flavour and gives some moisture to the mixture. The only allergen in the pesto is soya (PLEASE DOUBLE CHECK ALL INGREDIENTS ON PACKAGING AS THEY CAN CHANGE). If you need to, you can substitute this for a pizza sauce or tinned chopped tomatoes blitzed in a blender.
Layer the ham over the pesto mixture. I have used Tesco Cooked Ham. (AGAIN PLEASE CHECK PACKAGING FOR INGREDIENTS)
Grate the Applewood Vegan Cheese and sprinkle evenly over the top of the ham. As we all know, some vegan cheese is gross!! This is by far the best I have found and melts beautifully! A good close second is Violife, so if you can ’t get hold of Applewood you can find Violife in most UK supermarkets.
Roll the pastry tightly lengthways into a log. Wrap in clingfilm and chill in the fridge for 30 minutes, this will make it easier to chop the pastry into rounds.
Once chilled cut the log into 1.5 inch slices and place on a baking tray. Make sure they are spaced quite well on the baking tray, to allow space for them to expand. This recipe makes 18-20 pinwheels so you may need to use two baking trays.
Bake in the oven for 15 minutes until golden brown.
How to store Dairy & Gluten Free Ham and Cheese Pinwheels
These pinwheels are delicious warm, straight from the oven!
You can store them in an airtight container in the fridge for 3-4 days. They can be eaten at room temperature or if you would like to re-heat, pop in the oven at 180 degrees / gas mark 4 for 5-10 minutes until hot. You can also re-heat in the microwave, although they will lose some of their crispness.
If you would like to freeze the pinwheels, once cooled place in an airtight container in the freezer. They will keep for two months, to re-heat place in a pre-heated oven to 180 degrees / gas mark 4 for 10 minutes.
Check out my other gluten free recipes
This Recipe Is Free from
- Gluten (If using gluten free puff pastry and ham)
- Tree nuts
- Sesame seeds
- Sulphur dioxide and sulphites
This Recipe Contains
- Soya (In the pesto)
PLEASE DOUBLE CHECK ALL PACKAGING FOR ALLERGEN INFORMATION.
Gluten and Dairy Free Ham and Cheese Pinwheels
- 1 Sheet Gluten Free Puff Pastry Just Rol
- 90 G Applewood Dairy Free Smoked Cheese Grated
- 4 Slices Ham Tesco Cooked
- 50 G Tesco Free From Red Pesto
- Take the pastry out of the fridge 30 minutes before you want to use it. Place it unrolled on the kitchen side in the greaseproof paper wrapping.
- Pre-heat the oven to 180 degrees / gas mark 4.
- Spread the pesto over the pastry, leaving an inch border around the edges.
- Layer the ham over the pesto mixture.
- Grate the cheese and sprinkle evenly over the top of the ham.
- Roll the pastry tightly lengthways into a log. Wrap in clingfilm and chill in the fridge for 30 minutes.
- Once chilled cut the log into 1.5 inch slices and place on a baking tray. Make sure they are spaced quite well on the baking tray, to allow space for them to expand. This recipe makes 18-20 pinwheels so you may need to use two baking trays.
- Bake in the oven for 15 minutes until golden brown.