Broccoli and cheddar pinwheels – from Parents Need to Eat Too!
Posted by Jeanne on February 20, 2012
Debbie’s book comes out tomorrow!
If you want to pre-order, today is the last day to get your free digital starter kit. Or, if you’re the gambling type, leave a comment on THIS POST about your first food memory by Tuesday, February 21st at midnight CST and you will be entered to win a copy!
I have to say, I’ve been really spoiled by having a copy in hand for a couple of weeks now. This book is great and I forsee using it a lot once this kid is born (due date in t-minus 26 days. OMG.). The recipes I’ve tried have worked well and the time estimates aren’t gross exaggerations like they are in some recipes/cookbooks (see also: damn near every recipe in Cooking Light magazine’s time estimates, Rachael Ray’s 30 Minute Meals that take an hour).
Also, Curt is seemingly enthralled by the “make baby food” instructions that accompany most of the recipes. It’s the little things that count.
Broccoli and Cheddar Pinwheels
1 pound prepared pizza dough, white or whole wheat (I used half a batch of this dough)
2¹⁄₂ cups finely chopped broccoli, or one 10-ounce package of frozen chopped broccoli, defrosted and finely chopped (If you don’t mind the additional cleanup, you can do the fine-chopping by pulsing in the food processor. It’s important that the pieces be quite small, or you’ll have trouble in the assembly.)
1 to 2 cups shredded Cheddar cheese, depending on how much you like cheese (who doesn’t like cheese? We definitely used two cups.)
1 tablespoon Dijon mustard
Salt and pepper
Preheat oven to 425°F. Line or grease a baking sheet. (I would HIGHLY recommend lining the baking sheet. We used a silpat and there was some cheese-oozage that would have been a bit of a nightmare to remove from an unlined sheet).
1. Remove pizza dough from the refrigerator 30 minutes to 1 hour before you plan to use it.
2. Steam the broccoli until just tender, 5 to 6 minutes. (We used the food processor to chop the broccoli up, as suggested. Worked like a dream.) Cool slightly, then combine broccoli with the Cheddar, mustard, and salt and pepper to taste.
3. Roll or stretch the dough on a floured work surface into a large rectangle, about 10 x 14 inches. Don’t worry if you can’t get those exact measurements, but take care not to stretch the dough so thin it rips.
4. Spread the broccoli mixture over about three-quarters of the dough, leaving an uncoated portion at one short side.
Begin to roll the dough from the short side covered with the broccoli spread, and keep rolling until you’ve got a nice, neat log of dough.
5. Using a serrated knife or a pastry scraper, cut the log into 8 equal pinwheels.
Carefully lay the pinwheels flat on the prepared baking sheet, and bake until crust is golden brown and the cheese is melted, 15 to 20 minutes.
Verdict? These are REALLY tasty. This is one of those recipes that is greater than the sum of its parts – the ingredients list isn’t much but don’t let that fool you. Also, they come together really quickly. I plan to make another batch as soon as I have more pizza dough.