Joy Howard
Source: Parents Magazine


Credit: Jen Causey

Recipe Summary test

15 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Line a baking sheet with parchment paper; set aside.

  • To make the butterfly bodies, unroll crescent roll sheet on a clean work surface. Using kitchen shears, trim 2 in. from one short end of dough (reserve the rest); using your hands, roll the trimmed piece into a 16-in. rope. Cut rope evenly into 5 portions. Roll each portion into a 4-to-5-in. piece. Set aside.

  • To make the pinwheel wings, spread mustard evenly over remaining dough sheet; sprinkle with thyme. Top with ham to cover, slightly overlapping slices; top with cheese slices, slightly overlapping. Starting at one short end, roll dough up into a log. (Trim outer log ends, if uneven.) Using a sharp knife, cut log crosswise into ten 3/4-in.-thick pinwheel slices.

  • To assemble each butterfly, arrange 1 rope-shaped dough body on prepared baking sheet. Poke 2 pretzel sticks into one body end for the antennae. Place 1 pinwheel on each side of body to make wings, pressing wings into the dough but being careful not to cover the body. Repeat process with remaining dough, pretzels, and pinwheels to make 5 butterflies.

  • Bake pinwheel butterflies until golden brown in spots, 10 to 12 minutes. Let cool completely, about 30 minutes.

  • To freeze, place each cooled butterfly in an aluminum-foil packet; place packets inside a zip-top plastic bag and freeze up to 2 weeks. Place butterfly on top of lettuce in lunch box. (Frozen cooked pinwheels can be added directly to lunch boxes in the morning and will be ready to eat at midday.)

Nutrition Facts

251 calories; fat 13g; saturated fat 3g; carbohydrates 21g; sugars 5g; protein 12g; sodium 751mg; calcium 143mg; iron 1mg.