These 5 ingredient Cheesy Tomato, Basil & Spinach Pinwheels will be the star of your next party. So easy to make and bursting with flavor!
Disclosure: This post is sponsored by Kitchen Crafted ®. As always, all opinions here are my own.
Hi! Did we make it to the weekend yet? Can I come up for air?
I have been up to my elbows in all kinds of kitchen projects {some for fun and some for work, which luckily is quite a bit of fun!}, and now that the weekend is here, I just want someone to fan me with palm fronds and bring me a mojito. Yes, in January. It’s Florida.
But there is always something to cook or bake for and, truth be told, I love that. I was never very good at sitting idle anyway. Even when I’m exhausted, I can usually muster up enough energy to whip something up, though it’s not always a home run. {Or touchdown, as the case may be for this weekend.}
Just the other day I was giggling to myself thinking back to several years ago when a {then childless and carefree} group of friends and I decided to go check out a baseball game locally. Everyone brought chairs and snacks out early and tailgated for a few hours outside the stadium. I had woken up that day feeling slightly under the weather, but decided to power through and meet up with everyone later in afternoon. That meant that I needed to make a last minute snack to bring along to the tailgate. I quickly Googled a recipe, settled on Mini Green Chili Cornbread Muffins and swiftly {albeit dispassionately} made a batch.
By the time I finally arrived at the tailgate, most of the group had worked their way well down into the beer cooler. I set down the storage container of freshly baked muffins and started chatting.
That’s when I saw it. A friend, wandering over to the container, enticed by the contents {and fueled by light beer}. I watched from afar as she reached in and grabbed a mini muffin, took a bite, made a face… and then launched it into the air as if it had offended her. Clearly, it wasn’t one of the best things I ever made!
This weekend, you might be feeling like you need to make something to take along to a Super Bowl party, so I thought I’d share a little something that will serve its purpose as a game day snack {and not an edible projectile.}
Cheesy. Tomato. Basil. And Spinach. Pinwheels. The dramatic punctuation is absolutely necessary here because, man oh man, are they good.
You know how burger chains have their “secret sauce”? Well, I think I found mine. Kitchen Crafted SPRDs ®. You read that right. I said “SPRDs”, not spreads, because they leave out the “EA”, which stands for for “Everything Artificial.” I love clever wordplay.
Anyway, these mayo spreads can be used in or on pretty much anything you can dream up, but I dreamed up these 5 ingredient bad boys and I have a feeling they will be haunting your dreams, too. Pizza dough {I made mine from scratch of course, but store bought works fine} is slathered with Kitchen Crafted Marinara Mia® SPRD, and then sprinkled with cheese, basil and spinach. Because greens are important, even on game day. They’re rolled up and sliced like cinnamon buns and then baked to golden perfection, producing pillowy bites of savory amazingness.
I don’t like to make guarantees, but I can almost assure you that the only reaction you’ll get from serving these are grunts of satisfaction, and the only place these will be “flying” is off the plate!
Happy Super Bowl!
Cheesy Tomato, Basil & Spinach Pinwheels
Ingredients
- 1 ball pizza dough {store bought or homemade}
- 1/2 cup Kitchen Crafted Marinara Mia SPRD ®
- 1 1/2 cups shredded Italian cheese blend {I used a mozzarella & provolone mix}
- 1/4 cup finely chopped fresh basil
- 1 cup finely chopped fresh spinach
Instructions
- Preheat oven to 375 degrees. Line a large baking pan with parchment paper or a silicone baking mat. Set aside.
- Roll pizza dough out into an approximate 12x18 inch rectangle. Spread Marinara Mia Sprd ® onto the pizza dough, covering it completely.
- Sprinkle the cheese over top, covering the entire surface as evenly as possible. Sprinkle basil and spinach over top of the cheese.
- Starting from the long side closest to you, roll the dough upward {jellyroll-style}, making sure to keep the roll tight. Once rolled, shift the dough so that the seam is at the bottom and press dough lightly so that it adheres. Tuck in the ends to secure everything inside.
- Using a sharp, serrated knife, cut the log into inch-log slices -- you should be able to get about 16-18.
- Carefully place the slices on the prepared baking sheet, about 2 inches apart. Bake for about 18-20 minutes or until the dough is completely cooked through, puffed and golden. Enjoy hot or warm!
