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These cheesy pinwheels are our favorite for Mother's day. No matter how many we bake, there are never any leftovers. The light cheddar tang complements the tomato flavor beautifully. They look complicated but are surprisingly easy to prepare. —Maggie Gassett, Hillsborough, New Hampshire
This recipe is:
Contest Winning
Nutritional Facts 1 serving (2 each) equals 162 calories, 6 g fat (4 g saturated fat), 29 mg cholesterol, 275 mg sodium, 21 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Tomato Cheese Pinwheels in Taste of Home October/November 1997, p27
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Reviewed on Nov. 22, 2010 by C. Preston
We have been making this since it's publication... only for Thanksgiveng and Christmas, not for Mother's day. We have doubled, and tripled the recipe. It is the one thing my children always make sure is on the menu. They are delicious, and fun.
Reviewed on Sep. 15, 2010 by barbok
I totally do not understand how this became a contest winner. I have never seen a recipe call for placing a batter in the refrigerator to rise! In the book from which I got the receipe there is no mention of water except in the instruction. No amount of water is mentioned in the ingredients. What a disaster. One star is too much.
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