Light and Easy Recipes and Meal Ideas
Spinach & Ricotta Pinwheels
These soft and cheezy pinwheels are delicious when dipped in Marinara sauce. They are so good, you could easily serve them at a party and no one would know they are a WW friendly recipe. The video shows a quick demonstration on assembling these.
Here is the recipe for zero point Marinara Sauce.
Ingredients
- For the dough: 3/4 cup Fage non-fat greek yogurt
- 1 cup self-rising flour
- For the stuffing:
- 1 box frozen chopped spinach (thawed and drained)
- 1 3/4 cup fat-free Ricotta Cheese
- 8 oz lite shredded Mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1 tbs garlic powder
- salt and pepper
- Additional items:
- 1 scrambled egg (used as a wash)
- Everything bagel seasoning
Directions
Preheat oven to 425
Line a baking sheet with parchment paper
Mix the yogurt and self-rising flour in a bowl until a stiff ball of dough forms
Set the dough aside.
(NOTE: it is not completely necessary to let the dough rest, but if you have the time, letting the dough rest for 1 hour creates a more elastic and smooth dough - and provides a better result when baked).
In a separate bowl, mix the Ricotta, parmesan, mozzarella, garlic powder, salt and pepper
Set aside.
Roll the dough out on a lightly floured surface (about 14 inches wide)
Spread the cheese mixture over the dough leaving about 1 inch of margin around the perimeter of the dough circle
Spread the spinach over the cheese
Roll it up (see video)
Pinch the seams closed, and tuck the end pieces under the bottom
Brush with egg wash, then sprinkle with seeds
Using a thread or very thin string, cut the roll into 10 one-inch pieces and place them on the baking sheet (I actually used the string of a tea bag in the video. It does the job, but it's really not long enough.)
Bake for 25 minutes
Allow them to cool for 15 minutes before eating them.
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