Whole Wheat Spinach Pizza Pinwheels
Whole Wheat Spinach Pizza Pinwheels is a quick, easy, freezer , kid and toddler friendly recipe with the goodness of spinach loaded into a pizza dough.
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Servings: 7 Pinwheels Rolls
Equipment
- Oven
Ingredients
For the Dough
- 2 Cups Whole Wheat Flour
- 1 Cup chopped Spinach (Palak)
- 1 tsp Salt
- 1.5 Cups of Lukewarm Milk (More or less might be required)
- 1 tsp Instant Dry Yeast
- 1 tsp Sugar
- 1/2 Cup Lukewarm Water
- 4 tbsp Unsalted Butter melted and at room temperature
- 1/4 Cup of Dry flour for rolling.
For the Filling
- Pizza /Tomato Sauce as needed
- Mozzarella Cheese as needed
- Cheddar Cheese as needed (Optional)
Instructions
For the Dough
- In a bowl add in 1/2 cup of lukewarm water and sugar and dissolve.
- The water should be just warm. You should be able to dip your finger in it. If too hot it will kill the yeast.
- Now add in the yeast, mix and let it bloom for 10 minutes.
- After 10 minutes, if your yeast mixture has not bloomed you would need to discard and start again.
- Now in a large bowl or a stand mixer add in the flour, salt and chopped spinach.
- Give everything a quick mix.
- Add in the bloomed yeast mixture and mix.
- Slowly add the milk and make a semi soft but still firm dough.
- Knead the dough well with the heel of your hand incorporating butter as you go.
- After 5-10 minutes the dough would be nice and elastic.
- Cover it lightly with a cloth and let it sit in rise for 1.5 hours.
Making of the Pizza Pinwheels
- After 1.5 hours you would see the dough has risen well. See the pic below, My dough was more than double in size.
- Punch in the dough to deflate all the air and give it a gentle knead one more time.
- Divide the dough into equal portions.
- Using some dry flour, Roll out each into 5-6 inch square or circle.
- I was able to get roughly 7 equal size balls. I kept the size small so that it is easier to assemble.
- Spread some pizza sauce on it leaving 1-2 cm of the edges.
- Spread the cheese and filling of your choice.
- Now lift one edge and roll it up as tightly as possible.
- Seal the edges when you are done.
- Keep this on a tray lined with parchment paper.
- Similarly repeat for the rest and line them on the tray by keeping some distance.
- Let this rise again for at least 1 hour or you can let it slow rise in the fridge for 4-5 hours.
- Once you are ready to bake preheat the oven to 200 Deg C.
- Using a sharp knife cut the pinwheel at least 1.5-2 cm thick.
- Line them on tray and brush or spray with milk.
- Bake in a preheated oven for 15-20 minutes or until the top is nice golden brown.
Notes
- 1 tsp = 5 ml, 1 Cup=235 ml
- The dough should not be very soft and very tight. Too soft dough and you will not be able to make proper pinwheels.
- For the second rise, If you are keeping it on the counter to rise, it is a good idea to keep the rolled dough in the fridge for the last 30 minutes, as it helps in even cutting of the pinwheels.
- One can even puree the spinach instead of chopping it.
- If you are dough is stiff add more milk and if it goes too soft add a bit of flour before the rise. Do not panic.
- Stuffing of your choice can be added.
- Individual cut unbaked pinwheels can be frozen.
- Read above on how to. The dough can be frozen completely and used as required.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu