Spinach and Sun-Dried Tomato Pinwheels

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 36
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a bowl, combine the flour and the cold butter.
  • Use your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
  • Add the mashed potatoes and mix just until incorporated.
  • Add the egg and buttermilk and mix until a dough forms.
  • 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.
  • Divide the dough in half.
  • Working with one half of the dough at a time, pat or roll into an 8-inch wide rectangle about 1/4” thick.
  • In a small bowl, combined the bacon, spinach, sun-dried tomatoes, mozzarella cheese and garlic powder. Toss to combine.
  • Sprinkle 1/2 of the spinach mixture over the dough.
  • Starting on the long side, carefully roll the dough up into a log as tightly as you can and gently squeeze it together.
  • Repeat with other half of dough.
  • Wrap each half in plastic wrap and refrigerate for 1 hour.
  • Unwrap. Using a serrated knife, cut into 1 inch thick “wheels”.
  • Place on two parchment lined baking sheets about an inch apart.
  • Bake in a preheated 475°F oven for 17 to 20 minutes until lightly browned.
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