Cheesy Garlic Tomato Pinwheels
A dinner roll made into a fun pinwheel with cheddar cheese, a hint of tangy tomato, and garlic.
Yield: 40 pinwheels
Calories: 78kcal
Materials
- 3 1/2 to 4 cups flour
- 2 Tbsp. sugar
- 1 1/4 tsp. salt
- 2 pkg. Active Dry Yeast
- 3/4 cup tomato juice
- 1/2 cup water
- 1/4 cup butter
- 1 egg
- 1 tsp. garlic powder
- 2 cups finely grated sharp cheddar cheese
- 2 Tbsp. chives, finely chopped
Instructions
- In a large bowl for your electric mixer, mix together 1 cup flour, sugar, salt, and yeast.
- In small pot, heat tomato juice, water, and butter until temperature reaches 120° to 130°. Add tomato mixture to dry large bowl. Scrape sides of bowl, mix thoroughly.
- Add egg and 1 cup flour. Thoroughly mix.
- Stir in enough of remaining flour to make a soft dough. Cover with plastic wrap and refrigerate for 2 to 24 hours.
- In small bowl, mix cheese and chives together.
- Punch down the dough and turn out onto a lightly floured surface. Cut in half and roll each half into a 12" x 15" rectangle. Even sprinkle garlic over rectangles.
- Cut each rectangle into 20 squares (approx. 3" x 3" each), then place each square onto a greased baking sheet 1" apart. Sprinkle about 1 rounded teaspoon of cheese mixture over each square and lightly pat cheese into dough.
- Cut each square diagonally from point of corner to approx. 1/2" from center. Bring the same point of each corner to center and pinch to seal. Cover and let rise about 15 minutes.
- Bake at 400° 9 to 11 minutes, or until golden. Cool on wire racks. Enjoy!
Nutrition
Calories: 78kcal