Cheesy Garlic Tomato Pinwheels

It’s a bird, it’s a plane…oh, wait, wrong channel. It’s a bread roll, it’s a cracker, no…they’re Cheesy Garlic Tomato Pinwheels. Such a fun side to serve with soup, spaghetti, or anything you would have a dinner roll with.

The shape of these Cheesy Garlic Tomato Pinwheels alone makes them fun to serve, but they taste great, too. There are subtle hints of cheese and garlic powder, plus tomato juice that’s in the dough. The finely chopped chives gives them a little added color contrast, plus even more flavor. Delicious and fun to make.

Making Pinwheels

Start by mixing some of the dry ingredients together in a small bowl. (The recipe gives the specifics.) One of these dry ingredients is your yeast. Make sure it’s fresh, or at least not expired. Next, heat up the butter, water, and tomato juice in a sauce pan. Heat it up over a low flame until it reaches 120° – 130°. You’ll need a food thermometer for this, or if you don’t have one, try to bring it to “very warm.” It should not simmer or boil at all, that’s too hot.

Pour those very warm ingredients from the sauce pan into a large mixing bowl, and with your electric mixer, start gradually adding the dry ingredients. The heat from the wet ingredients will help activate the yeast for your dough. Beat for about 2 minutes at medium speed, then add the egg and one cup of flour. Continue mixing and scraping the sides of the bowl to thoroughly mix everything together.

Stir in enough additional flour to create a nice soft dough, then cover the bowl and refrigerate for about 2 hours. You can leave it in the frig for up to 24 hours if that works best for you. Once you take out the dough, mix together your cheese and chives. Punch the dough down and turn it out onto a lightly floured board or counter top. Cut the dough in half and roll each half into a 12 x 15-inch rectangle. I have never rolled out a perfect rectangle, so don’t worry about it. Some of your squares will just have a little more character than the others.

So now, sprinkle the garlic powder onto the dough and cut little 3-inch squares out of each rectangle giving you 40 squares all together. Place each square on a greased baking sheet about an inch apart. Sprinkle a rounded teaspoon of the cheese/chive mixture over each square and pat the mixture into the dough.

Shaping the squares into Pinwheels

Here’s the fun part. From corner to corner, cut the square, but leave 1-inch of the center alone. In rotation (I go clockwise) bring the point of each corner to the center and pinch the points to seal, then press gently in the center. If there is any cheese mixture left over, sprinkle it over the tops of the pinwheels. Cover the pinwheels and let them rise for about 15 minutes in a warm location, then bake at 400° for about 10-12 minutes or until lightly golden. Work in batches, so while one sheet is baking, the other sheet is rising, and if you have a third sheet, fold your squares. Once baked, let them cool on a wire rack, or you can serve them warm.

Try these Cheesy Garlic Tomato Pinwheels with my Cheesy Potato Ham Chowder for a delicious meal, and please don’t forget dessert. A piece of Lemon Oreo Cheesecake might be really great right about now. Well, whatever you’re having, I hope it’s good and that you have a blessed day.

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