Lunch and Meals to-go for the week- Ham and Cheese Pinwheels!

Refrigerator Rolls

2 cups warm milk or water

1/2 cup sugar

1/2 cup margarine softened

2 tsp. salt

2 Tbsp. instant yeast

2 eggs beaten

about 6 cups flour - can include 1 or 2 cups whole wheat flour

-Place 4 cups flour into bowl of stand mixer. Add sugar, salt, yeast and margarine.
-Beat eggs and add to bowl.

-Add milk or water (I often use half milk and half water) and let mix until dough is sticky. -Add remaining flour until dough forms a medium soft ball and then and leave mixer run or knead for about 5 minutes.
-Place in greased bowl. Cover bowl and place in refrigerator for several hours or overnight.

Ham Cheese Pinwheels
-Before taking dough out of the refrigerator in the morning, prepare ham and cheese.
-I ask the deli for Old fashioned ham sliced slightly thicker than usual and cut into 1 1/2 - 2 inch squares .
-I also use old cheddar cheese sliced and cut into 1/2 - 1 inch squares.
-You will need one square of sliced ham and 2 squares of cheese for each pinwheel.
-Poppy seed or sesame seed add a finishing touch

-Divide dough into 4 equal portions and roll each portion into a square about 12-14 inches.
-Using a pizza cutter, cut dough into 12 3 inch squares.
-From the corner of each square, make a 1 inch diagonal cut towards the centre. Do not cut right through the centre.








-Place a square of cheddar cheese in the centre uncut portion of each square.
-Top each with a square of ham and then top the ham with another square of cheese.










Pull the left point of each triangular cut section toward the middle forming a pinwheeel (like those the children carry in the wind). The trick is to use the same corner on each side of the square. Secure the points in the centre with a toothpick.

-Place on parchment covered baking sheets and let rise in a warm place until double in bulk.

-Just before baking, brush each pinwheel with milk and sprinkle with either seasame seed or poppy seed.

-Bake in preheated oven at 375 degrees for 10 minutes or until nicely browned.
-Remove to racks, take the toothpicks out and let cool. Some of the cheese will ooze out and you can remove the cheese "puddles" before serving if you like.