SPINACH ROASTED RED PEPPER AND MOZZARELLA PINWHEELS
These cheesy pinwheels make an awesome appetizer or side with soup!
20 minute prep time
1 hour and 15 minutes total time
16 servings
INGRIEDIANTS
1 Tablespoon olive oil
4 ounces frozen spinach, defrosted
2 cloves garlic, crushed
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
(can be made from scratch)
1/2 cup shredded mozzarella
1/4 cup roasted red pepper, diced
DIRECTIONS
Move oven rack to the center position and preheat oven to 375°F. Lightly spray a large baking sheet with cooking spray or line with parchment paper.
Add olive oil and garlic to a medium skillet or frying pan and saute over medium high heat until fragrant and lightly browned, about 2 to 3 minutes. Add spinach and saute with oil, stirring frequently for 5 minutes. Remove from heat and transfer to a bowl to cool to room temperature.
Once spinach mixture has cooled, stir in mozzarella and roasted red pepper until thoroughly combined. Set aside.
Unroll dough and separate it into two large rectangles. Gently press together the perforations on the first rectangle. Sprinkle with flour and use a rolling pin to smooth out the dough. Spread half of the spinach mixture on top within 1/2 inch of the edges. Roll the dough up along the long side, place on a tray and repeat with the second rectangle and remaining filling.
Freeze dough rolls for 30 minutes then slice each roll into 8 wheels for a total of 16 wheels. Place the wheels 2 inches apart on the prepared baking sheet. Bake until golden brown, about 17 to 20 minutes. Cool on pan for 5 minutes then serve.