Ham and Cheese Pinwheels

Ingredients
° 125 ml (½ cup) grated cheddar cheese
° 60 ml (1/4 cup) mayonnaise
° 125 ml (½ cup) ground pepper, drained
° 60 ml (1 cup) /4 c ) green onion ° 15 ml (1 tablespoon) pickled jalapeno peppers, finely chopped
° 5 ml (tp 1) 2 cans (8 each) Pillsbury Cro Croissant for the refrigerator ° 8 slices deli sliced ​​ham

Instructions
Preheat the oven to 190 °C. Coat a 33 x 23 (13 x 9 inch) 2.85 quart (three quart) glass dish with cooking spray. In a medium bowl, beat pepper jack cheese with an electric mixer on medium speed 1 to 2 minutes or until smooth; Put it in the refrigerator for 15 minutes.
Spoon contents of croissant box onto work surface; Shape to form a 30 x 20 cm (12 x 8 inch) rectangle. Gently spread half of the cheese mixture over the moong dough, leaving 1 inch space to seal the edges together. Divide 4 slices of ham evenly over the cheese layer. Starting from the top short edge of the rectangle, draw a smooth circle and connect it to the edges. Repeat the same process for another box of croissants.
Carefully cut each roll with a rolling pin into 6 pieces about 3cm wide and place the edges of the roll on a plate so that the pieces return to their original shape. Round shape if necessary. Gently roll the tops of the croissants by pressing them lightly with baking paper.
Bake for 25 to 30 minutes or until bread is golden brown and cooked through. Garnish with chopped green onions if desired. Provide warmth.