Ingredients
For the Dough:
- 1 tea glass of warm milk (100 ml)
- 1 tea glass of warm water (100 ml)
- Half a tea glass of vegetable oil (50 ml)
- 1 tablespoon of granulated sugar (20 grams)
- 1 tablespoon of dry yeast (10 grams)
- 4 cups of flour (480 grams)
- 1 teaspoon salt
For the Filling:
- 1 cup grated cheese (cheddar, mozzarella, or a mix)
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped onions
- 1/2 cup chopped green onions
- 1/2 cup chopped tomatoes (optional)
- Salt and pepper to taste
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine warm milk, warm water, vegetable oil, granulated sugar, and dry yeast. Let it sit for 5-10 minutes until the yeast is activated and bubbly.
- Add flour and salt to the mixture gradually, mixing with a spoon or hand until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Prepare the Filling:
- In a bowl, combine grated cheese, chopped red, green, and yellow bell peppers, onions, green onions, and tomatoes (if using). Season with salt and pepper to taste.
- Assemble the Pinwheels:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle (about 1/4 inch thick).
- Evenly spread the filling mixture over the rolled-out dough.
- Starting from one end, carefully roll the dough into a tight log, similar to how you would roll cinnamon rolls.
- Slice the log into 1-inch thick pieces and place them cut-side down on the prepared baking sheet.
- Bake the Pinwheels:
- Bake in the preheated oven for 20-25 minutes or until the pinwheels are golden brown and the cheese is melted and bubbly.
- Remove from the oven and let them cool slightly on a wire rack before serving.
Helpful Tips
- Dough Consistency: Ensure the dough is not too sticky or too dry. Adjust with a bit more flour or water as needed.
- Even Slicing: Use a sharp knife or dental floss to slice the pinwheels cleanly without squishing them.
- Vegetable Variations: Feel free to add or substitute other vegetables like mushrooms, spinach, or zucchini.
Serving Suggestions
- Serve these cheesy vegetable pinwheels warm as an appetizer, snack, or a side dish.
- Pair them with a dipping sauce like marinara, ranch, or a spicy sriracha mayo.
- These pinwheels are also great for lunchboxes or picnics.
FAQs
- Can I use whole wheat flour?
- Yes, you can substitute half or all of the all-purpose flour with whole wheat flour for a healthier version.
- Can I make the dough in advance?
- Yes, you can prepare the dough a day ahead and let it rise in the refrigerator overnight. Bring it to room temperature before assembling the pinwheels.
- Can I freeze the pinwheels?
- Yes, you can freeze the baked pinwheels. Reheat them in the oven at 350°F (175°C) until warmed through before serving.
Preparation and Cooking Time
- Preparation Time: 30 minutes (excluding dough rising time)
- Cooking Time: 20-25 minutes
- Total Time: Approximately 1 hour 30 minutes to 1 hour 55 minutes
Enjoy your delicious Cheesy Vegetable Pinwheels!
Recipe Card
Cheesy Vegetable Pinwheels
Ingredients
For the Dough:
- – 1 tea glass of warm milk 100 ml
- – 1 tea glass of warm water 100 ml
- – Half a tea glass of vegetable oil 50 ml
- – 1 tablespoon of granulated sugar 20 grams
- – 1 tablespoon of dry yeast 10 grams
- – 4 cups of flour 480 grams
- – 1 teaspoon salt
For the Filling:
- – 1 cup grated cheese cheddar, mozzarella, or a mix
- – 1/2 cup chopped red bell pepper
- – 1/2 cup chopped green bell pepper
- – 1/2 cup chopped yellow bell pepper
- – 1/2 cup chopped onions
- – 1/2 cup chopped green onions
- – 1/2 cup chopped tomatoes optional
- – Salt and pepper to taste
Instructions
Prepare the Dough:
- – In a large mixing bowl, combine warm milk, warm water, vegetable oil, granulated sugar, and dry yeast. Let it sit for 5-10 minutes until the yeast is activated and bubbly.
- – Add flour and salt to the mixture gradually, mixing with a spoon or hand until a dough forms.
- – Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
- – Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Prepare the Filling:
- – In a bowl, combine grated cheese, chopped red, green, and yellow bell peppers, onions, green onions, and tomatoes (if using). Season with salt and pepper to taste.
Assemble the Pinwheels:
- – Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- – Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle (about 1/4 inch thick).
- – Evenly spread the filling mixture over the rolled-out dough.
- – Starting from one end, carefully roll the dough into a tight log, similar to how you would roll cinnamon rolls.
- – Slice the log into 1-inch thick pieces and place them cut-side down on the prepared baking sheet.
Bake the Pinwheels:
- – Bake in the preheated oven for 20-25 minutes or until the pinwheels are golden brown and the cheese is melted and bubbly.
- – Remove from the oven and let them cool slightly on a wire rack before serving.