Mushroom Pinwheels Recipe

Name: Mushroom Pinwheels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mushroom Filling; 1/4 cup olive oil; 1/2 cup finely chopped onion; 2 cups finely chopped mushrooms (your choice-portobella is good); 1 tablespoon sesame seeds; 1/2 teaspoon garlic salt; 1/2 teaspoon ground black pepper; Dough; 2 - 2 1/4 cups all-purpose flour (may use 1/2 cup whole wheat flour to replace 1/2 cup white flour); 1 (3/4 ounce) envelope fast rising yeast; 1 teaspoon salt; 1/2 cup water; 1/4 cup milk; 2 tablespoons olive oil; 1 cup shredded cheddar cheese; 1 egg white; 1 tablespoon water; 1/4 cup sesame seeds

Servings: persons

Mushroom Filling
1/4 cup olive oil
1/2 cup finely chopped onion
2 cups finely chopped mushrooms (your choice-portobella is good)
1 tablespoon sesame seeds
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
Dough
2 - 2 1/4 cups all-purpose flour (may use 1/2 cup whole wheat flour to replace 1/2 cup white flour)
1 (3/4 ounce) envelope fast rising yeast
1 teaspoon salt
1/2 cup water
1/4 cup milk
2 tablespoons olive oil
1 cup shredded cheddar cheese
1 egg white
1 tablespoon water
1/4 cup sesame seeds

1
To make Mushroom Filling:.
2
Heat olive oil in a skillet over medium-high heat. Add onion; cook 2 minutes, stirring frequently. Add mushrooms; cook 5 minutes, stirring occasionally. Stir in 1 tablespoon sesame seeds, garlic salt and black pepper. Remove from heat; drain any excess liquid. Let cool.
3
Combine 2/3 cup flour, undissolved yeast and salt. Heat water, milk and olive oil until very warm (120u00b0 to130u00b0F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
4
Roll dough to 16 x 9-inch rectangle. Spread evenly with Mushroom Filling, then sprinkle with cheese. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Mix egg white with water; brush on all sides of dough. Sprinkle with sesame seeds. Cut into 12 equal portions. Place, cut sides up, on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
5
Bake at 375u00b0F for 20 to 25 minutes or until done. Serve warm.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Mushroom Filling, 1/4 cup olive oil, 1/2 cup finely chopped onion, 2 cups finely chopped mushrooms (your choice-portobella is good), and more.

Yes, Mushroom Pinwheels falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Pinwheels

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