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Spinach Pinwheel Rolls

 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.
Nutritional 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.