Ham and Cream Cheese Pinwheels

Tips for making Ham and Cream Cheese Pinwheels

Be sure to use softened cream cheese for this recipe. Leave it at room temperature for about two hours to achieve the perfect consistency. If you need a shortcut, check out this guide to softening cream cheese.
Use regular sliced deli ham. Thinly sliced ham will be too thin and the meat will break.
Chop the pecans very finely—as small as you can get them without them turning to pecan dust. Large pieces of pecans will tear the ham.
You can either finely chop the onion or use a box grater to grate the onion.
Use a sharp knife for slicing the pinwheels. Don’t use a serrated knife, as that will tear the ham slices and the edges will look raggedy.

Regular sliced deli ham works perfectly for this recipe. Don’t use thin sliced ham, which will be too thin to hold the filling.
Cream cheese is the base of the filling. You can use either original or low fat.
A little bit of grated yellow onion perfectly flavors the cream cheese. You could also use chopped chives or green onions if you want a milder taste.
Finely chopped pecans add crunch and a rich, nutty flavor to the pinwheels.
Milk thins out the cream cheese mixture so it’s more spreadable.
Fresh parsley adds a pop of color and freshness.

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