Spinach and Sun-Dried Tomato Pinwheels |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Ready, Set, Cook! Special Edition Contest Entry: These wonderfully soft biscuit pinwheels are delicious plain but are even better dipped in marinara sauce! Ingredients:
3 cups self-rising flour |
1/4 cup cold butter, cubed |
1 1/2 cups simply potatoes traditional mashed potatoes |
1 egg, slightly beaten |
3/4 cup buttermilk |
1 lb bacon, cooked crisp and crumbled |
12 ounces frozen spinach, thawed and squeezed dry |
3 ounces sun-dried tomatoes, finely chopped |
2 cups mozzarella cheese |
1 teaspoon garlic powder |
Directions:
1. In a bowl, combine the flour and the cold butter.
2. Use your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
3. Add the mashed potatoes and mix just until incorporated.
4. Add the egg and buttermilk and mix until a dough forms.
5. Turn dough out onto a heavily floured surface and knead 25 to 30 times. Make sure you use plenty of flour on your board so that the dough doesn't stick.
6. Divide the dough in half.
7. Working with one half of the dough at a time, pat or roll into an 8-inch wide rectangle about 1/4” thick.
8. In a small bowl, combined the bacon, spinach, sun-dried tomatoes, mozzarella cheese and garlic powder. Toss to combine.
9. Sprinkle 1/2 of the spinach mixture over the dough.
10. Starting on the long side, carefully roll the dough up into a log as tightly as you can and gently squeeze it together.
11. Repeat with other half of dough.
12. Wrap each half in plastic wrap and refrigerate for 1 hour.
13. Unwrap. Using a serrated knife, cut into 1 inch thick “wheels”.
14. Place on two parchment lined baking sheets about an inch apart.
15. Bake in a preheated 475°F oven for 17 to 20 minutes until lightly browned.
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