Friday, August 26, 2011

Breakfast Pinwheel Calzones


Ham and Cheese
 Dough: 1 cup of warm water (105-110 degrees)
2 1/4 tsp yeast
2 tsp olive oil
1/2 tsp salt
2 c white bread flour
1 c whole wheat flour
2 TBSP steel cut oats
1 TBSP flax seeds

Savory Pinwheels:
12 slices honey ham
2 cups shredded cheddar cheese
your choice: dried mustard, coriander, or onion powder (optional)
or
Sweet Pinwheels:
1 8oz package cream cheese
1 TBSP honey
1 cup chopped walnuts or pecans
1 cup raisins or dried cranberries
your choice: cinnamon or ground ginger

Sweet Fillings
Add all ingredients for the dough to a warm mixing bowl. Mix until combined and the dough is sticky and clings together (in the mixer it will all cling to the dough hook and clean the sides of the bowl, by hand you will have a formed ball). Knead for 10 minutes (on low mixer speed or by hand). Spray the ball of dough with cooking spray and turn so its all coated. Cover the bowl with a clean kitchen towel and stick in the oven. Heat the oven to 400 degrees for 1 minute ONLY and shut the oven off. Let the dough rise for 1 hour.
Put mixer bowl back on the mixer and knead (or punch the dough down) for 2 minutes. Sprinkle a large cutting board or clean counter top with flour and roll dough out to 1/4" thickness in about a 13"x9" rectangle.
 
Savory Pinwheels: Spread ham slices across dough, leaving 2-3" empty the lengthwise. Cover ham with cheese. Sprinkle lightly with mustard, coriander, or onion powder if using.
or
Sweet Pinwheels: In a mixing bowl, beat cinnamon or ginger, honey and cream cheese until fluffy. Mix fruit and nuts in by hand. Spread across rolled dough, leaving 2-3" empty the lengthwise.
 
With floured fingers, begin to roll the dough upwards towards the empty space at the top, pinching the ends to hold the toppings in as you roll up. Once you have wrapped all the topped dough, pull the empty dough (kind of tightly) and stretch it over the roll and pinch down to seal everything together.

Lay the roll on a baking sheet, seem side down. Add 2 TBSP of water to 1 egg and beat. Using a pastry brush, coat the roll with egg wash.

Bake for 30-45 minutes, until the loaf is golden brown and the sesame seeds are toasted. Let cool (at least until room temp) before slicing.

Great for lunches too!

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1 comment:

Emily Painter-Davis said...

Don't those sound GOOD!
mmmmmmmmmmmmmmmmm