Ranch Ham and Broccoli pin wheels

Ranch Ham & Broccoli Pinwheels

1 recipe for rolls or homemade bread (I used a wheat bread recipe)
Filling Layer:
12 oz. cream cheese
1/4 c. mayonnaise
1/4 c. butter
1 ranch dressing packet
1 t. parsley (dried or fresh)
1/2 t. garlic powder
1/2 t. black pepper
Dash of cayenne

Inside:

2-3 c. Ham, chopped

2 c. Broccoli (fresh or frozen--just chop up pretty fine) I didn't chop up fine enough. to was chunky
1/2 Red Bell Pepper, finely chopped 1/4 c. green onions, sliced
2-3 c. shredded colby or cheddar cheese (you could also use parmesan cheese--the more cheese the better in my book!!)

Make the dough as you would normally. Once the dough has risen for the first time, punch it back down and divide into your two large mounds (each mound will make about 12-15 pinwheels). Roll the dough into a large, thin rectangle (get it as thin as you can--about 1/8 inch thick).

Mix the filling ingredients together and spread half of the mixture over the rectangle dough evenly. Sprinkle the ham, vegetables and cheese over the filling on the dough. Roll the dough like you would a cinnamon roll, tucking each roll in as tightly as you can. Once you have a long log of the pinwheel, begin cutting pieces into 1 inch thick slices. Place the slices face up on a greased cookie sheet. Place cookie sheets of pinwheels into the oven at 170 degrees. When slices have doubled in size, turn the oven to 350 degrees (without opening the oven door) and bake for 20-30 minutes, or until lightly golden on top.