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Pinwheel rolls or cheese pie ... inside is a savory surprise.

A savory filling runs through these two breads, giving them a burst of unexpected flavor.

The pinwheel rolls are accented with a swirl of salty Greek-style olives and feta cheese. The big pie holds spiced kuminost or Swiss cheese. Either bread makes an interesting complement to a simple soup or salad. Both can be made ahead and reheated. Olive Swirl Rolls

1 package active dry yeast

1-1/2 cups warm water (110 degrees)

1 tablespoon sugar

1 teaspoon salt

2 tablespoons olive oil

3-1/2 to 4 cups all-purpose flour Olive filling (recipe follows)

1 egg white

Stir yeast into warm water in a large bowl; let stand 5 minutes. Add sugar, salt, and oil. With a heavy-duty mixer or sturdy spoon, stir in 3 cups flour and beat until dough is smooth and elastic. Add 1/2 cup more flour to make a soft dough. Turn out onto a floured board and knead until dough is smooth and elastic, 5 to 10 minutes; add flour to prevent sticking. Turn the dough over in a greased bowl; cover and let rise in a warm place until doubled, 1 to 1-1/2 hours.

Punch dough down. On a floured board, roll dough into a 12- by 18-inch rectangle. Spread olive filling evenly over dough. Starting with a long side, roll dough up jelly-roll fashion. With a shartp knife, carefully cut into 1-1/4-inch slices and arrange cut side up on a well-greased 9- by 13-inch baking pan. Cover and let rise in a warm place until almost doubled, about 30 minutes. Brush tops of rolls with the egg white.

Bake in a 350 degrees oven until buns are well browned, about 45 minutes. Invert onto a rack to cool. Serve warm or cooled. (If made ahead, cool, cover, and chill. To reheat, loosely cover with foil and bake in a 350 degrees oven until warm, about 15 minutes.) Makes 15 rolls.

Olive filling. Remove and discard pits from 3/4 cup Greek-style olives or ripe olives. Finely chop olives. Beat together 6 ounces (1 cup) each feta cheese and cream cheese, 1 egg yolk, 2 cloves garlic, (pressed or minced), 2 tablespoons chopped parsley, and 1 teaspoon crushed dry rosemary. Add chopped olives; beat until evenly distributed. Golden Cheese Wheel

1 package active dry yeast

1 cup warm water (110 degrees)

2 tablespoons salad oil

1/2 teaspoon each sugar and salt

2-1/2 to 3 cups all-purpose flour

3 cups (12 oz.) shredded kuminost or Swiss cheese

1 clove garlic, pressed or minced

1/2 cup chopped parsley

1 egg, beaten

1 tablespoon sesame seed

In a large mixing bowl, mix yeast with warm water; let stand about 5 minutes. With a heavy-duty mixer or sturdy spoon, stir in oil, sugar, salt and 2 cups flour. Add 1/2 cup more flour to make a stiff dough. Turn out onto a floured board and knead, adding more flour to prevent sticking, until dough is smooth and elastic, 5 to 10 minutes. turn dough over in a greased bowl, cover, and let rise until almost doubled, about 1 hour. Punch dough down and divide in half. Cover and let rest about 10 minutes.

Mix together the cheese, garlic, and parsley. Set aside.

On lightly floured board, roll half the dough into a 13-inch circle. Fit into bottom and up sides of a greased 12-inch pizza pan. Distribute cheese mixture evenly over dough. Roll remaining dough into a 13-inch circle. Place over cheese filling. Fold top crust over bottom crust along edges, then pinch and flute to seal. Let stand in a warm place until slightly puffy, about 10 minutes. Prick top with a fork in several places. Brush top crust with beaten egg and sprinkle evenly with the sesame.

Bake on the bottom rack of a 375 degrees oven until well browned, about 40 minutes. Slide from pan and let cool on rack 15 to 30 minutes. Cut into wedges and serve warm. (If made ahead, cool, cover, and chill. Reheat in uncovered baking pan in a 350 degrees oven until warm, 15 to 20 minutes.) Makes 8 to 10 servings.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:May 1, 1984
Words:690
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