Spinach Pinwheel Rolls Recipe

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Spinach Pinwheel Rolls Recipe
Spinach Pinwheel Rolls Recipe photo by Taste of Home
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Spinach Pinwheel Rolls Recipe

Read Reviews
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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
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 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, 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 mixing 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.
Originally published as Spinach Pinwheel Rolls in Light & Tasty August/September 2003, p37

Nutritional Facts

1 each: 130 calories, 3g fat (1g saturated fat), 4mg cholesterol, 244mg sodium, 22g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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  • 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
  1. In a large mixing 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.
  2. 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.
  3. 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.
Originally published as Spinach Pinwheel Rolls in Light & Tasty August/September 2003, p37

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shecooksalot User ID: 5888460 128410
Reviewed Aug. 17, 2014

"These rolls were very good! My family really enjoyed them, even picky children! They are a little bit more effort to make versus some other recipes, but a nice change from the norm."

MY REVIEW
Cincity57 User ID: 5233551 130766
Reviewed Jul. 29, 2011

"I loved it it tasted so good :)"

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