Spinach Pinwheel Rolls Recipe

Ingredients

• 4 to 5 cups all-purpose flour
• 1 tablespoon sugar
• 3 teaspoons active dry yeast
• 1 teaspoon grated lemon peel
• 1-1/2 teaspoons salt, divided
• 3/4 cup water
• 3/4 cup plus 2 tablespoons fat-free milk, divided
• 1 tablespoon canola oil
• 4 teaspoons lemon juice, divided
• 1 package (10 ounces) fresh spinach, torn
• 4 ounces reduced-fat cream cheese
• 2 tablespoons reduced-fat mayonnaise
• 1 teaspoon salt-free lemon-pepper seasoning
• 3 tablespoons cornmeal

Directions

• In a large bowl, combine 2 cups flour, sugar, yeast, lemon peel and 1 teaspoon salt. In a 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 floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 1 hour.
• Place spinach in a steamer basket in a 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 24-in. x 14-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Cut into 20 slices. Coat baking sheets with cooking spray and sprinkle with cornmeal. Place slices cut side up on 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. Yield: 20 rolls.

Spinach Pinwheel Rolls published in Light & Tasty August/September 2003, p37