Tomato Cheese Pinwheels

Name: Tomato Cheese Pinwheels
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 40 appetizers.
Ingredients: 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 large egg; 2 cups finely shredded sharp cheddar cheese; 2 tablespoons minced chives

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

Ingredients

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 large egg
2 cups finely shredded sharp cheddar cheese
2 tablespoons minced chives

Directions

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 15x12-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.

Nutrition Facts

2 each: 162 calories, 6g fat (4g saturated fat), 29mg cholesterol, 275mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 6g protein.

Originally published as Tomato Cheese Pinwheels in Taste of Home October/November 1997

Reviews

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Average Rating:

collectorkerri

Mar 3, 2017

I had to post a review after seeing some of the harsh ones people have written. I have been making these for years and everyone always enjoys them. As for the refrigerator rise, the reviewers who commented on this must not be too familiar with bread baking, because it is not that unusual to place bread dough--dough, not batter-- in the refrigerator, especially if you do not want it to rise too much, as you would not with this recipe.
AfterAgnesDowner

Dec 12, 2015

nice soft bread. used concentrated tomato puree mixed with water in place of tomato juice
puffybloomers

Jun 30, 2015

I also don't know why this became a contest winner. They are cute, I'll give them that much, but they are tasteless. That being said, they aren't worth the trouble of making them. I can't figure out why dough would rise in the fridge so I let them rise the traditional way. Won't be making again.Too much work for little gain. update.....served these at my 4th of july party and anyone who took a bite threw them away. Ended up throwing the whole tray in the trash. What a waste. little tasteless, dry pinwheels
C. Preston

Nov 22, 2010

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.
barbok

Sep 15, 2010

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.