Cheesy Vegetable Pinwheels

For the Dough:

For the Filling:

In a large mixing bowl, combine warm milk, warm water, vegetable oil, granulated sugar, and dry yeast. Let it sit for 5-10 minutes until the yeast is activated and bubbly.
Add flour and salt to the mixture gradually, mixing with a spoon or hand until a dough forms.
Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

In a bowl, combine grated cheese, chopped red, green, and yellow bell peppers, onions, green onions, and tomatoes (if using). Season with salt and pepper to taste.

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle (about 1/4 inch thick).
Evenly spread the filling mixture over the rolled-out dough.
Starting from one end, carefully roll the dough into a tight log, similar to how you would roll cinnamon rolls.
Slice the log into 1-inch thick pieces and place them cut-side down on the prepared baking sheet.

Bake in the preheated oven for 20-25 minutes or until the pinwheels are golden brown and the cheese is melted and bubbly.
Remove from the oven and let them cool slightly on a wire rack before serving.

Dough Consistency: Ensure the dough is not too sticky or too dry. Adjust with a bit more flour or water as needed.
Even Slicing: Use a sharp knife or dental floss to slice the pinwheels cleanly without squishing them.
Vegetable Variations: Feel free to add or substitute other vegetables like mushrooms, spinach, or zucchini.

Serve these cheesy vegetable pinwheels warm as an appetizer, snack, or a side dish.
Pair them with a dipping sauce like marinara, ranch, or a spicy sriracha mayo.
These pinwheels are also great for lunchboxes or picnics.

Yes, you can substitute half or all of the all-purpose flour with whole wheat flour for a healthier version.

Yes, you can prepare the dough a day ahead and let it rise in the refrigerator overnight. Bring it to room temperature before assembling the pinwheels.

Yes, you can freeze the baked pinwheels. Reheat them in the oven at 350°F (175°C) until warmed through before serving.

Enjoy your delicious Cheesy Vegetable Pinwheels!

Recipe Card

– In a large mixing bowl, combine warm milk, warm water, vegetable oil, granulated sugar, and dry yeast. Let it sit for 5-10 minutes until the yeast is activated and bubbly.
– Add flour and salt to the mixture gradually, mixing with a spoon or hand until a dough forms.
– Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
– Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

– In a bowl, combine grated cheese, chopped red, green, and yellow bell peppers, onions, green onions, and tomatoes (if using). Season with salt and pepper to taste.

– Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
– Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle (about 1/4 inch thick).
– Evenly spread the filling mixture over the rolled-out dough.
– Starting from one end, carefully roll the dough into a tight log, similar to how you would roll cinnamon rolls.
– Slice the log into 1-inch thick pieces and place them cut-side down on the prepared baking sheet.

– Bake in the preheated oven for 20-25 minutes or until the pinwheels are golden brown and the cheese is melted and bubbly.
– Remove from the oven and let them cool slightly on a wire rack before serving.

Appetizer

American

Cheesy Vegetable Pinwheels