e.g. gluten-free low cholesterol recipes, how to lower cholesterol
Join the healthyfood.com community to unlock over 5300 dietitian-approved meals and expert nutrition advice.
Subscribe
Expert advice & dietitian-approved recipes
e.g. gluten-free low cholesterol recipes, how to lower cholesterol
Advertisement
Got a rumbling tummy? Satisfy it with these delicious pinwheels! Great for lunchboxes or as an appetiser, these are guaranteed to be a hit.
1 Preheat oven to 225°C and line an oven tray with baking paper.
2 In a large mixing bowl, place yeast, sugar and 1 cup tepid water. Leave for 5 minutes or until frothy. Add flours, salt and oil and mix using your hands to form a sticky dough. On a floured surface, knead until dough is smooth. In a lightly oiled bowl, place dough, cover and leave in a warm place to rise for 30 minutes.
3 Heat rice bran oil in a large frying pan over medium. Add garlic and cook for 2 minutes before adding mushrooms. Cook until tender. Add spinach, passata and chopped tomatoes. Cook for 5–10 minutes to reduce slightly. Stir through basil, if using, season with a little salt and pepper, remove from heat and leave to cool.
4 On a floured surface, place dough and punch down to deflate. Divide dough into two equal pieces and dust with flour, then roll out to two large rectangles (about 25cm x 30cm).
5 Using a ladle, spoon filling over dough, then sprinkle one cup of cheese over the top. Roll up the long edge of each piece of dough into pinwheel. Using a sharp knife, cut each log at 2.5cm intervals into 12 equal pieces and lay on their sides on oven tray. Sprinkle with extra cheese and place in oven. Cook for 12–15 minutes until cheese is golden.
Calories 310 cal
Kilojoules 1300 kJ
Total fat 11 g
Saturated fat 4.3 g
Find this recipe interesting?
You must be logged in to post a comment.
Achieve your goals
Get instant access to everything you need to plan, shop and eat well in one place.
At healthyfood.com, we make healthy living easier with trusted, evidence-based nutrition advice and inspiring, nutritionist-approved recipes. All content is created by qualified experts and reviewed by accredited dietitians.
Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
I made two batches because I found there was twice as much sauce as needed for one batch. My first batch didn’t go too well. The dough didn’t rise enough so it was a bit hard and chewy (though my friends and family still liked them), and I’m pretty sure it was to do with the high ratio of wholemeal flour. The second time I used 2 cups plain to 1 cup wholemeal flour and it raised beautifully. Also added olives to the sauce and replaced half the mozzarella with a stronger-flavoured cheese. Very happy with the result