To all those who meal plan and prep, I applaud you! I am more a fly-by-the-seat-of-my-pants type of cook. Last week I needed to get dinner together and I knew I had leftover rotisserie chicken and a bag of spinach in the fridge, so I threw together these cheesy chicken and spinach pinwheels.
I started by prepping my pizza dough recipe. I use this dough for everything: pizza, breadsticks, calzones, pinwheels, etc. Here is the recipe for the dough:
- 1 cup warm water
- 1 Tablespoon olive oil
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon each of basil, oregano, andgarlic powder(optional, but make for an even more flavorful crust)
- up to 2 3/4 cups flour (add slowly and knead as you go)
In a mixing bowl, combine the sugar, warm water and yeast. Stir to dissolve sugar before adding the yeast. Let set for 10 minutes for yeast to proof. Next, add olive oil, salt, and seasonings. Gradually add the flour until you have a workable, but not dry,dough. Knead until smooth on a clean, floured surface. (Im lazy and I just knead in my huge mixing bowl.) Place in oiled bowl making sure to oil the top surface of the dough. Cover and let rise for about 40 minutes or until doubled.
For the pinwheel filling:
- 1 cup finely chopped spinach
- 3/4 cup shredded cheese (I used mozzarella.)
- 1/2 cup chopped rotisserie chicken
- 1/4 cup heavy cream (or enough to moisten mixture)
- 1 teaspoon Italian seasoning
- Dash of salt and pepper
Mix all ingredient together in a small bowl. Roll pizza dough into a roughly 12 by 15 rectangle. Spread pinwheel filling over dough. Roll up starting on the long edge. Cut the roll into about 1 inch segments and place on a pan covered with parchment paper. Whisk one egg and use pastry brush to coat the top of each pinwheel on the pan. Bake at 400 degrees for about 18 minutes until lightly browned.
Enjoy! I thought these tasted good plain, but my husband ate them with ranch dressing, so take your pick!
