Flaky puff pastry, melty Jack cheese, rosemary, mustard, and salami come together in these Cheesy French Pinwheels—crispy, cozy, and crowd-pleasing.
Let me tell you a little secret: I made these Cheesy French Pinwheels once for a casual get-together—nothing big, just a few friends, some drinks, a playlist that was mostly 2000s throwbacks—and now they haunt me. In the best way.
Seriously. I’ve been asked to bring “those pinwheel things” to almost every party since. One time I didn’t, and I could actually feel the disappointment ripple through the room when I showed up with hummus instead.
Lesson learned.
You ever have one of those days where everything in your kitchen feels random and unrelated, but you’re also too stubborn to go to the store? That was me. I had a box of puff pastry that had been shoved to the back of the freezer since… probably Christmas, a half-used jar of grainy mustard, leftover salami from a “make your own sandwich night,” and cheese that was technically still in date.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I didn’t really have a plan. I just started layering things, rolled it up like I’d seen on TV, and threw it in the oven.
What came out? Golden, flaky, cheesy little spirals of joy that made me feel like I’d accidentally stepped into my chic French alter ego’s kitchen. And the smell? Unreal. My house smelled like I’d been baking something magical for hours. Spoiler: I hadn’t. It took maybe 10 minutes.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Cheesy French Pinwheels Recipe?
I mean… it’s melty cheese wrapped in puff pastry. How could it not be good?
But beyond that, it’s the combo of savory salami, sharp mustard, and just the tiniest kiss of rosemary that gives it this… balanced vibe. Like, salty, herby, creamy, flaky—it all just works.
And the best part? You don’t have to measure with precision or fuss over anything. Messy edges? Who cares. The puff pastry does all the heavy lifting.
Also: they look like something you’d find in a fancy little French café. But you made them. In sweatpants. While dancing to Lizzo.
Ingredient Notes:
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2 sheets puff pastry: Store-bought. Don’t make it yourself unless you hate free time.
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½ cup whole grain Dijon mustard: That nice, gritty kind. Adds a punch. But regular Dijon works too. Even yellow mustard, in a pinch—been there.
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1 tbsp fresh rosemary, chopped: Optional-ish. Fresh is ideal, dried is okay. Or sub in thyme. Or skip it entirely if herbs aren’t your thing.
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½ lb thinly sliced salami: Whatever kind you’ve got. I’ve used pepperoni. Even turkey once, when I was low on options.
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3 cups shredded Jack cheese: I love Jack for how gooey it gets, but cheddar, mozzarella, Swiss—they all work. Mix and match if you’re feeling wild.
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2 eggs, beaten: For brushing the edges and making those golden brown tops. You can skip this… but don’t. It’s worth it.
How To Make Cheesy French Pinwheels?
Step 1: Oven on, stress off.
Preheat to 400°F. Line two baking sheets with parchment or Silpat. Not the time to wash cheese off metal trays later.
Step 2: Thaw, roll, breathe.
Let your puff pastry thaw until it’s workable but still cool. Then gently roll it out to smooth the folds. Don’t stress if it’s uneven. Mine always is.
Step 3: Layer the love.
Spread the mustard—go as thick or thin as you like. Sprinkle on rosemary, layer the salami, pile on the cheese. It’s not surgery. It’s snacks.
Step 4: Roll it up, jelly-roll style.
Start at one edge and roll it tight-ish. If it gets wonky, just keep going. This isn’t The Great British Bake Off. Pinch the edge to seal.
Step 5: Slice and space.
Cut into ½-inch rounds. Place on the baking sheets with some breathing room. Brush with the beaten egg. Get excited.
Step 6: Bake, don’t peek.
Pop them in the oven for 18–20 minutes. When they’re golden and bubbling and smell like everything good in life, they’re ready.
Want To Save This Recipe?
Step 7: Try not to burn your tongue.
Let them cool for 5 minutes. Or don’t. I never do. I just accept the consequences.
Storage Options:
If by some miracle there are leftovers, store them in an airtight container in the fridge. They’ll be fine for 2–3 days. To bring back the crunch, reheat them in the oven at 350°F for a few minutes. Microwaving works, but it’s not the same. Just saying.
You can also freeze them baked. I’ve done this for party prep. Reheat straight from frozen at 375°F for 10–12 minutes. They’ll never know.
Variations and Substitutions:
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No salami? Try ham. Or skip the meat and add mushrooms or caramelized onions. Chef’s kiss.
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More heat? Add a smear of sriracha or sprinkle some red pepper flakes in with the cheese.
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Something sweet? Add a drizzle of honey before rolling. Salty + sweet = always a win.
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Going full vegetarian? Roasted veggies, goat cheese, herbs—go nuts.
What to Serve with Cheesy French Pinwheels?
These are the party. But if you want to build a vibe:
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Sparkling rosé or a crisp white wine – trust me.
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Something crunchy like a salad or veggie sticks – balance is important.
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A dipping sauce – mustard mayo, garlic aioli, or honestly just more mustard.
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A good playlist – because everything tastes better with music on.
Frequently Asked Questions:
Can I prep them ahead?
Totally. Make the rolls, wrap ‘em, stash in the fridge. Slice and bake when you’re ready. They also freeze really well unbaked.
Can I make them gluten-free?
Yep! Just swap in gluten-free puff pastry and double-check your mustard and salami are gluten-free too.
Do I have to use egg wash?
You don’t, but it really does make a difference. The shine! The crisp! Worth the 10 seconds.
These Cheesy French Pinwheels are a little flaky, a little messy, and a whole lot of delicious. Kind of like life. Or me at 10 p.m. on a Thursday, scarfing the last one while pretending to clean up.
Make ‘em once and you’ll get it. And when you do? Tell me how they went. Did you change something? Did someone ask for the recipe before their second bite? Did you accidentally eat seven while “taste-testing”?
Can’t wait to hear your version.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesy French Pinwheels
Ingredients
- 2 Sheets Puff Pastry
- 1/2 c Country Dijon Whole Grain Mustard
- 1 tbsp Fresh Rosemary Finely Chopped
- 1/2 lb Salami Very Thinly Sliced
- 3 c Jack Cheese Shredded
- 2 Large Eggs Beaten to Blend
Instructions
- Set your temperature to 400 degrees Fahrenheit. Get two baking sheets. Line them with parchment paper or Silpats.
- Allow the puff pastry sheets to thaw, per the instructions on the package typically around 30 to 40 minutes.
- Once thawed place one pastry sheet on a surface. Smooth out any folds using a floured rolling pin.
- Spread half of the mustard over the pastry leaving a border of 1/2 inch. Sprinkle half of the rosemary arrange half of the salami slices and finally add half of the shredded cheese.
- Brush beaten egg on the border. Roll up the pastry like a roll and firmly press to seal it shut. Repeat this process with the pastry sheet and remaining ingredients.
- Cut each rolled log into rounds that are 1/2 inch thick.
- Place these rounds on your baking sheets with an inch of space between them. Brush their tops with any remaining beaten egg.
- Bake in your preheated oven, for around 18 to 20 minutes. Until they achieve a brown color. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
