Brocoli and Cheddar Pinwheels (and a Cookbook Giveaway!)

Don’t tell anyone, but did you know that people just give you new cookbooks when you’re a food blogger? And sometimes they even give you recipes to share. Even really good recipes. Take, for instance, these brilliant pinwheels from Parents Need To Eat Too by the lovely Ms. Debbie Koenig.

Oh, how I wish this cookbook existed when I was a new mum. I think my husband and I made quesadillas and spaghetti for many months. I vividly remember not being able to tackle any recipe that involved chopping of any sort until the baby was at least 6 months old. I’d read a recipe that called for peeling and chopping an onion and roll my eyes and mumble something like, “Yeah, like that’s ever going to happen.”

The author of Parents Need To Eat Too has been there and has amassed a stunning array of parent-friendly recipes that would have broken even me out of my quesadilla and take-out pizza rut. It includes exciting recipes for a variety one-handed meals such as these pinwheels, slow cooker delicacies, recipes broken down into stages so most of the work can be done during naps, as well as recipes that support breastfeeding.

If you’d like to win a copy of Parents Need To Eat Too, comment on this post and tell us how you keep yourself fed when you have a new babe in the house. I’ll pick a winner next Saturday, February 18th at 7pm EST using random.org.

Update 2-18-2012: And the winner is Christy! Thanks to everyone for your comments. 

Broccoli and Cheddar Pinwheels Recipe from Parents Need To Eat Too

1 pound prepared pizza dough, white or
whole wheat
2¹⁄₂ cups finely chopped broccoli, or one 10-ounce package of frozen chopped broccoli, defrosted and finely chopped
1 to 2 cups shredded Cheddar cheese
1 tablespoon Dijon mustard
Salt and pepper

Preheat oven to 425°F. Line or grease a baking sheet.

1. Remove pizza dough from the refrigerator 30 minutes to 1 hour before you plan to use it.

2. Steam the broccoli until just tender, 5 to 6 minutes. Cool slightly, then combine broccoli with the Cheddar, mustard, and salt and pepper to taste.

3. Roll or stretch the dough on a floured work surface into a large rectangle, about 10 x 14 inches. Don’t worry if you can’t get those exact measurements, but take care not to stretch the dough so thin it rips.

4. Spread the broccoli mixture over about three-quarters of the dough, leaving an uncoated portion at one short side. Begin to roll the dough from the short side covered with the broccoli spread, and keep rolling until you’ve got a nice, neat log of dough.

5. using a serrated knife or a pastry scraper, cut the log into 8 equal pinwheels. Carefully lay the pinwheels flat on the prepared baking sheet, and bake until crust is golden brown and the cheese is melted, 15 to 20 minutes.

Yield: 8, easily doubled
Cooking time: 1 hour (20 minutes active)

Easy Healthy Birthday Party Snacks

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My eldest just had her seventh birthday party and it was a blast. For pre-cake munching we offered the kids chocolate-dipped strawberries, fruit kebabs, and cheese pinwheels. The strawberries were the most popular by far. Next time I’ll just make 300 of those and call it a day.

The cheese pinwheels were the least popular, but I’ll offer you the recipe anyway. I’ve got to put some sort of variety out there just so I can say I tried. The adults were more than happy to pick up the slack and graze away.

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Cheese Pinwheel Recipe

4 ounces cream cheese
1 cup shredded orange sharp cheddar cheese
2 tablespoons mayonnaise
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 sliced loaf soft whole wheat bread

In a small bowl, mix together the cream cheese, cheddar cheese, mayonnaise, salt, and garlic powder. Set aside.

Cut the crust off of a slice of bread and flatten it with a rolling pin. Spread 1 tablespoon of the cheese mixture on the flattened bread. Roll up the bread and wipe off any excess cheese. With the seam side down, slice the roll into 1-inch rounds (with a small serrated knife if you have it). Store covered in the refrigerator until ready to serve.

Yield: 70 pinwheels
Prep-time: 20 minutes

 

[donotprint]By the way, the cake was a HUGE hit.

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Cheese Stromboli (Pizza Pinwheels)

I finally got my hands on more of my husband’s pizza dough*. I told him I was thinking of doing pinwheels and he said, “Those are called Strombolis.” What a great name! Now I really had to make them.

My favorite part of the strombolis is the underneath where all of the cheesy saucy goodness has melted together.

Cheese Stromboli Recipe

 

1 pound pizza dough*
1 1/2 tablespoon non-virgin olive oil
1/4 cup pizza sauce (I used Trader Joe’s)
1/3 cup shredded mild cheddar cheese
1/3 cup shredded mozzarella cheese

Preheat oven to 450 degrees Fahrenheit.

Allow the dough to come close to room temperature so that it is easy to work with. Keep it covered. If you have some good dough on your hands, you should try tossing it. Otherwise, use a rolling pin to create 14 – 16 inch circle.

Place the dough on a lightly floured surface. Spread on the olive oil then the sauce and cheese. Gently roll up the dough and slice it with a sharp knife into 2-inch segments. Gently reshape the segments into circles and place swirl side up on a parchment-lined baking sheet. Make sure that the circles are 2 to 3 inches apart.

Bake for 8 minutes or until the dough starts to brown. Allow the stromboli to cool for a few minutes on the baking sheet. Serve or transfer to a cooling rack. The stromboli can be frozen in an airtight container for up to a month.

Yield: 10 stromboli
Prep-time: 15 minutes
Bake-time: 10 minutes

*Note: For this recipe I recommend store-bought pizza dough unless you are already accustomed to making your own. My local Whole Foods has some nice whole wheat dough in the freezer case. Alternately, you could try asking your favorite pizza parlour if they would sell you some of their dough.