Spinach Pinwheels (Serves 24 - 1 pinwheel per serving)
Ingredients
- Vegetable oil spray
- 1 tablespoon heart-healthy margarine
- 1/2 cup finely chopped onion
- 10-ounce package frozen, no-salt-added chopped spinach, defrosted
- 1/2 cup part-skim ricotta cheese
- 1 tablespoon fresh lemon juice
- Dash cayenne pepper
- 1 10-ounce package refrigerated pizza dough
- 1 egg white, slightly beaten
- 1 tablespoon sesame seeds
Directions
Preheat oven to 425° F.
Lightly spray a baking sheet with vegetable oil spray.
Heat margarine in a small nonstick skillet over medium-high heat. Add onion and sauté until translucent. Remove from heat and set aside. In a small bowl, combine onion, spinach, cheese, lemon juice, nutmeg and cayenne.
Blend well. Set aside.
Press dough into a 12-x-14-inch rectangle. Cut in half, forming 2 7-x-12-inch pieces. With rubber spatula, spread half of spinach mixture on each piece of dough. Roll up, starting from the 12-inch side.
Pinch each end of rolled dough. Cover and refrigerate 30 minutes.
With sharp knife, cut each roll into 12 slices. Lay pieces on prepared baking sheet. Brush each piece with egg white and sprinkle 1/8 teaspoon sesame seeds on each.
Bake 15 to 18 minutes.
Nutrients per Serving
Calories: 45
Protein: 2 g
Carbohydrates: 6 g
Total Fat: 1 g
Saturated Fat: 0 g
Polyunsaturated Fat: 0 g
Monounsaturated Fat: 0 g
Cholesterol: 2 mg
Sodium: 78 mg
Credits
This recipe is reprinted with permission from American Heart Association Cookbook, 5th Edition, Copyright © 1973, 1975, 1979, 1984, 1991, 1998 American Heart Association. Published by Times Books, a division of Random House, Inc.
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