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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

20 ServingsPrep: 30 min. + rising Bake: 30 min.

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, trimmed and 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 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.

2 of 2

Spinach Pinwheel Rolls (continued)

Directions (continued)

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 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 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. Yield: 20
rolls.

Nutrition Facts: One roll equals 130 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 244 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch.