Description
Flaky pizza dough pinwheels are filled with a vibrant spinach pesto and sun-dried tomatoes. A perfect appetizer for your next summer gathering.
Ingredients
Units
Scale
- 1 Can (1 Can) Frozen Pizza Dough
- 4 Tbsp (60 ml) Cream-Cheese
- 4 Tbsp (60 ml) Asiago Cheese
- 3 (3) Sun-Dried Tomatoes
- 1/2 Tsp Italian Seasoning
- 1/4 cups (60 ml) Fresh Spinach
- 2 Tbsp (30 ml) Olive Oil
- 1 Tbsp (15 ml) Pine Nuts
- 1 (1) Clove Garlic
- 1 Tbsp (15 ml) Parmesan Cheese
Instructions
- In a food processor, add all the spinach pesto ingredients and blend until smooth.
- Preheat oven to 200°F (93°C).
- Roll the thawed pizza dough into a rectangle about one inch thick on a clean surface.
- Spread cream cheese over the dough.
- Spread the spinach pesto evenly and sprinkle with chopped sun-dried tomatoes.
- Sprinkle grated Asiago cheese over the top.
- Roll the dough into a log shape.
- Cut into slices of your desired thickness.
- Place the slices on a baking tray lined with foil or parchment paper.
- Bake for 10-12 minutes, or until golden brown.
- Remove from oven and let cool on the baking tray.
- Transfer to a serving tray.
Notes
- For a richer pesto, use high-quality olive oil and freshly grated Parmesan cheese.
- If you don’t have sun-dried tomatoes in oil, use oil-packed ones and add 1 teaspoon of the oil to the pesto for extra flavor.
- To prevent the pinwheels from becoming too dry, bake them until lightly golden and slightly underdone in the center. They will continue to cook slightly as they cool.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pinwheel
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Carbohydrates: 18
- Fiber: 2
- Protein: 5
- Cholesterol: 15