According to The All-New Official SEC Tailgating Cookbook, if you’re looking for Babe or Wilbur, you’ve come to the wrong place. The University of Arkansas is the home of the Razorbacks. Intelligent. Aggressive. Fierce.
This recipe for Razorback-inspired Ham and Cheddar Pinwheels on the other hand, is spicy-sweet with mustard spread and smoky ham that’s sinfully delicious.
Excerpted from The All-New Official SEC® Tailgating Cookbook by thd Editors of Southern Living. Copyright© 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All right reserved.
Credits: Photographer Jennifer Causey, Prop Stylist Kay E. Clarke, Food Stylist Margaret Monroe Dickey.
- 1 (8-ounce) can refrigerated crescent dough sheet (such as Pillsbury)
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon hot sauce (such as Tabasco)
- 1 teaspoon black pepper
- 8 ounces smoked ham, thinly sliced (about 12 slices)
- 6 ounces sharp Cheddar cheese, thinly sliced (10 to 12 slices)
- 2 tablespoons salted butter, melted
- 1 Preheat the oven to 375°F. Roll the crescent dough sheet into a 16- x 12-inch rectangle on a lightly floured surface.
- 2 Whisk together the Dijon, honey, hot sauce, and pepper; spread the mustard mixture on the dough sheet. Top with the ham and cheese.
- 3 Roll up the dough rectangle from 1 short side; press the seam to seal. Cut the roll into 12 (1-inch-thick) slices. Place 1 slice into each greased cup of a 12-cup muffin pan. Drizzle the melted butter evenly over the top of each slice.
- 4 Bake at 375°F until golden brown, 20 to 25 minutes. Cool in the pan on a wire rack 5 minutes. Remove the pinwheels to the wire rack. Serve warm, or cool completely.