Simple Keto Stuffed Pinwheels

• Whisk or sift the dry ingredients into a large mixing bowl until there are no lumps. Stir the eggs in until all the dry ingredients are moist
• Stir the butter and yogurt in until fully combined. Stir in the warm water until fully combined and a soft dough has formed
• Scrape down the sides of the bowl and push dough to the center of the bowl. Form the dough into a smooth. Massage in hands about 30 seconds to make sure the dough is smooth and staying together well. Form the dough back into a smooth ball and place back into the mixing bowl
• Line a clean worksurface with parchment paper. Place dough in the center of the paper and cover with a separate piece of parchment paper. Press or roll the dough out to a rectangle about 1/4 inch thick. Spread dough with desired filling of choice

Ham and Cheese Filling

• After dough is rolled into a rectangle spread the mustard in a thin layer over the dough. Leave a 1/2-inch space border around the edges of the rectangle. Top the mustard with the ham allow the slices to slightly overlap. Sprinkle cheese over top of the slices
• Use the paper to steady the dough. Starting at the long side closest to you roll the dough up into a TIGHT smooth spiral log. Leave the paper attached to the dough Place the wrapped dough log onto a small baking sheet. Place in the freezer and freeze 15 to 20 minutes to firm the dough up
• While the dough is firming up preheat the oven to 375 degrees. Line the bottom of two round 8-inch cake pans with parchment paper. Set aside
• After the dough has formed up remove it from the freezer. Place the firm dough onto a clean cutting surface and carefully unwrap the dough. Trim the ends of the log to even it out. Cut the log into 1/2-inch-thick slices. Place slices flat side down, directly next to each other into prepared cake pans

Butter Herb Topping, optional

• Use a fork and stir together all the topping ingredients in a small bowl until fully combined. Brush the tops of the pinwheels with the topping
• Place in the preheated oven. Bake at 375 degrees for 17 to 20 minutes or until golden
• Remove from the oven. Allow to cool in the pans 7 to 10 minutes to firm up. Remove from pans and transfer to a wire rack. Eat warm or allow to cool completely. Store leftovers in an airtight container in the refrigerator up to 1 week