Tomato Basil Pinwheels

31 Comments

My first experiences in the kitchen were of the baking kind. I’d get up early and make some kind of sweet coffee cake or cinnamon buns on Sunday morning to make my family happy. All I remember was that I was about ten when I started the ritual.

Baking became addictive for me, although I’ve since changed from sweet baked goods to preferring everything savory.

I’ve posted on three savory yeast breads on this blog – Chili Pecan Buns, Pesto Pinwheels, and Olive Bread. They’re just so much fun to create, and no recipe is required.

I happened to have a chunk of Comté, and decided to use it in a yeasted bread, along with sun-dried tomatoes, and make them in the style of cinnamon buns, much like the pesto pinwheels. Simple, yet delicious. By themselves, with a soup, stew, or just as a basic savory bread to serve with dinner.

So, I’m not writing down an exact recipe, because I like the idea of encouraging my readers who are novice cooks to come up with their own versions of recipes customized to their specific tastes. Don’t like sun-dried tomatoes? Use feta and olives instead! Or nuts!

But I’ll tell you what I did. And if you don’t make your own bread dough, you can make these rolls with purchased pizza dough.

Tomato Basil Pinwheels
makes 10

Comté or Gruyère or Fontina, approximately 8 ounces
1 – 8.5 ounce jar sun-dried tomatoes in oil, drained
1 lb. bread dough or pizza dough, risen at least once
Olive oil, about 2 tablespoons
Dried Basil, about 1 tablespoon
Cayenne pepper flakes, optional.
Approximately 1/3 cup finely grated Parmesan

First grate the cheese you’re using.


Then place the sun-dried tomatoes in a colander to drain the oil. The product I used was julienned tomatoes packed in oil with Italian herbs.


My dough weighed exactly 16 ounces when it was ready to roll.
rolls3
Roll out the dough to a rectangle, approximately 16″ in length by 10″ in width. First add a drizzle of olive oil, and top with the cheese.
rolls5
Add the drained sun-dried tomatoes, and then the basil and cayenne pepper flakes, to taste.
rolls6
Roll up the dough lengthwise, keeping it tight. Snip off the ends if necessary.
rolls7
Slice down through the log, making even pieces, and place then spiral side up and down on a cookie sheet. Mine were about 2″ thick. The pinwheels don’t have to touch. Also, you could use a baking dish instead to contain them, or even muffin tins.
rolls9
Let the pinwheels rise for at least 45 minutes while the oven is preheating to 400 degrees Fahrenheit. Sprinkle them with the finely-grated Parmesan, and put the cookie sheet in the oven.
rolls8
Bake for approximately 15-20 minutes; they should be golden brown on the tops.
rolls99
Let cool slightly and serve.

My husband ate some for lunch. With nothing else! Oh, and he doesn’t like sun-dried tomatoes.
rolls111

I’m very happy that I made these pinwheels.
rolls77

31 thoughts on “Tomato Basil Pinwheels

  1. I’ve made rolled breads stuffed with cheese and various ‘goodies’ but I never thought of turning them into pinwheels – I LOVE IT!! And what a great idea to serve at parties – or for lunch etc. Yummy!

    Like

  2. How fun and think of how many people you can free up from using canned biscuit dough for recipes like this! I make a braided bread filled with things in my fridge that reminds me a bit of this…

    Like

Please... write something!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s