Tomato Cheese Pinwheels Recipe
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
- 4 to 4-1/2 cups all-purpose flour, divided
- 2 tablespoons sugar
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 teaspoons salt
- 3/4 cup warm tomato juice (120° to 130°)
- 1/2 cup warm water (120° to 130°)
- 1/4 cup butter
- 1 egg
- 2 cups (8 ounces) finely shredded sharp cheddar cheese
- 2 tablespoons minced chives
- 1. In a bowl, combine 1 cup flour, sugar, yeast and salt. Add tomato juice, water and butter; beat for 2 minutes on medium speed. Add egg and enough remaining flour to form a soft dough. Place in a greased bowl; turn once to grease top. Cover and refrigerate for 2 hours or until doubled. Punch dough down. Divide in half; roll each half into a 15-in. x 12-in. rectangle approximately 1/8 in. thick. Cut into 3-in. squares. Place 2 in. apart on greased baking sheets. Make 1-in. slits in each corner of each square. Combine cheese and chives; place 1 heaping teaspoon in the center of each square. Bring every other corner up to center, overlapping slightly to form a pinwheel; press firmly. Bake at 400° for 8-10 minutes. Remove to a wire rack to cool. Yield: 40 appetizers.
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.
Reviews for Tomato Cheese Pinwheels
© 2016 RDA Enthusiast Brands, LLC