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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.

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.
5 from 4 votes
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Course: Appetizer, Main Course, Snacks
Cuisine: International
Keyword: Kid's Delight, Kids, Pizza, Spinach, Whole Wheat flour
Prep Time: 30 minutes
Cook Time: 20 minutes
Dough Rising Time: 3 hours
Servings: 7 Pinwheels Rolls
Author: Renu Agrawal-Dongre


  • Oven


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)


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.


  • 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.
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu