Shortly before the pandemic, I bought two more cookbooks about lunches for kids (but I’m waiting to cook more recipes out of them before actually recommending either). In one of them is a recipe for these Hawaiian puff-wheels that’s really easy to make and turned out to be a crowd pleaser all-around (though it should be said that my kids and husband are the kind of people who like pineapple on their pizza). I baked them longer than the recommended 10-12 minutes, and even then they weren’t quite golden-brown yet so I could have gone a bit longer. They were good warm from the oven, but would also be fine in a lunchbox, either cold or at room temperature by lunchtime. The recipe is also online. I got 15 rolls from this.
¾ cup sliced deli ham, finely chopped
13-oz package of puff pastry sheets, thawed
1 ¼ cup shredded sharp cheddar cheese
½ cup crushed pineapple, well drained
Preheat oven to 375 °F. Cover a baking sheet with parchment paper.
On a lightly floured surface, unroll pastry dough sheets. Spread deli ham and crushed pineapple evenly over both sheets. Sprinkle with shredded cheddar.
Carefully roll the dough, starting with a long side, so that you end up with a long log.
Cut the filled dough into 1-inch thick pieces (mine were a bit narrower) and pace on the baking sheet. Bake for about 20 minutes until they are golden and have risen.
Remove from oven and let cool a bit before serving.