SPINACH PINWHEEL ROLLS
I often serve these tasty morsels alongside a Greek salad at a ladies luncheon. Whether they're eaten warm or cold, the tender rolls with their tasty filling are always a hit! -Maryalice Wood of Langley, British Columbia
Provided by Taste of Home
Time 1h
Yield 20 rolls.
Number Of Ingredients 14
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast, lemon zest and 1 teaspoon salt. In a small saucepan, heat water, 3/4 cup milk, oil and 3 teaspoons lemon juice to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour., Place spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam until wilted. Drain. Combine the cream cheese, mayonnaise, lemon-pepper and remaining lemon juice and salt. Stir in spinach; cool., Punch dough down. Roll into a 24x14-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 20 slices. Coat baking pans with cooking spray and sprinkle with cornmeal. Place rolls, cut side up, on prepared pans. Cover and let rise until doubled, about 30 minutes., Brush remaining milk over rolls. Bake at 325° for 30-35 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 130 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 244mg sodium, Carbohydrate 22g carbohydrate, Fiber 1g fiber), Protein 4g protein.
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RehanAli SafdarAbbas
[email protected]These rolls are a must-try!
Darren eric Klassens
[email protected]I can't wait to try these rolls with different fillings.
Living Dread Girl
[email protected]These rolls are a great way to use up leftover spinach.
Mahar Rizwan Jani 302
[email protected]I love how easy it is to make these rolls.
Amanda Fraser
[email protected]These rolls are perfect for a party or potluck.
Dorah Rakanang
[email protected]I've made these rolls several times and they're always a hit.
Apeh Micheal
[email protected]These rolls are a little time-consuming to make, but they're worth it.
Musa Stephen
[email protected]I'm not a big fan of spinach, but these rolls were surprisingly good.
Prince Miraj143
[email protected]These rolls are a great way to get your kids to eat their vegetables.
Kennedy Ruffner
[email protected]The dough in these rolls is so flaky and tender. It's the perfect complement to the creamy filling.
Ijlan Khan
[email protected]The filling in these rolls is so creamy and flavorful. I could eat it by itself!
Crystal Gabrel
[email protected]I'm always looking for new and creative ways to cook spinach. These rolls are a great option.
Haji Abdallah
[email protected]These rolls are so pretty and festive. They're perfect for a special occasion.
Peace Happiness
[email protected]I made these rolls for a party and they were a huge hit. Everyone loved them!
Nouraiz Ali
[email protected]These rolls were a great way to use up some leftover spinach. They were easy to make and tasted delicious.
MdSaidul Akondo
[email protected]I'm not a big fan of spinach, but I actually really enjoyed these rolls. The filling was creamy and flavorful and the dough was perfectly cooked.
Timothy Kamalu
[email protected]These rolls were a little time-consuming to make, but they were worth it. They were so impressive and everyone loved them.
Md Gx
[email protected]I love how versatile this recipe is. I was able to use up some leftover spinach and feta cheese that I had in my fridge. The rolls were delicious and I can't wait to try them with different fillings.
Dhakar king Md Rashed Khan
[email protected]These spinach pinwheel rolls were a hit with my family! They were so easy to make and turned out perfectly. The filling was flavorful and the dough was flaky and tender. I will definitely be making these again soon.