Spinach Pinwheels

Spinach Pinwheels

1 t. butter

1/2 C. finely chopped onion

10 oz. package frozen chopped spinach, thawed

1/2 C. ricotta cheese

1 T. fresh lemon juice

dash of nutmeg

dash of cayenne

10 oz. package of refrigerated pizza dough

vegetable oil spray

1 egg, slightly beaten

1 T. sesame seeds

In a small nonstick skillet, heat margarine over medium-high heat. Swirl to cover bottom. Saute onion until translucent, 2 to 3 minutes.

In a medium bowl, combine onion, spinach, ricotta, lemon juice, nutmeg, and cayenne. Blend well.

Press dough into a 12 x 14-inch rectangle. Cut in half, forming two 7 x 12-inch rectangles.

With a rubber scraper, spread half the spinach mixture on each piece of dough. Roll up, starting from a 12-inch side. Pinch each end of rolled dough. Cover and refrigerate for 30 minutes.

Preheat oven to 425°F. Lightly spray a baking sheet with vegetable oil spray.
With a sharp knife, cut each roll into 12 slices. Put pieces on baking sheet. Brush with egg white and sprinkle with sesame seeds.

Bake for 15 to 18 minutes, or until light golden brown.


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