Saturday, October 20, 2012

Prosciutto and Spinach Pinweels ... and pepperoni with cheese for the kiddos

Some evenings at our house find us with 8 people, sometimes only me and two toddlers.  On nights like this, we sometimes want something laid back and "snacky" for dinner.  Yesterday evening, we chose to make pinwheels - hand food, perfectly fit for sitting out on the back porch and sharing a "picnic" dinner together on a beautiful early Autumn evening.  We made two varieties:  Prosciutto, spinach, mozzarella pinwheels - a little more exotic and elegant; and the more familiar Pepperoni and cheese pinwheels.  Interestingly enough, they ate some of both.  Turns out it was a good way of sneaking some spinach into them without complaint.  

The process of making these was a lot of fun and totally kid friendly for YOU to do with YOUR kids.  No making homemade dough, etc.  We went with convenience items for this recipe.
Ingredients:  (for prosciutto and spinach pinwheels)
  • 1 can refrigerated pizza dough
  • 2 cups shredded mozzarella cheese
  • 2 packs of prosciutto
  • 1 - 2 cups fresh baby spinach, chopped small
  • Italian seasoning
  • Coarse salt and black pepper
  • Extra virgin olive oil
Ingredients:  (for pepperoni and cheese pinwheels)
  • 1 can refrigerated pizza dough
  • 2 cups cheese - either mozzarella or pizza blend
  • pizza sauce
  • pepperoni slices, cut into quarters
  • Italian seasoning

You know - there are always components of a recipe that even young kids can help with.  My two are working on product knowledge and fine motor skills with the scissors. 
Chop spinach into small pieces.  You need 1-2 cups total.

Cut pepperoni slices into 4 pieces.  This way they won't "pull out" when you are biting into the pinwheels. 

Roll out pizza dough onto a floured surface.

We are looking for a large rectangle.

Sprinkle with half the cheese.

Add Italian Seasoning.
Add the thinly sliced prosciutto

Add chopped spinach.

Add another layer of cheese.
Roll up the dough.

Now we have a nice log.
Drizzle with olive oil.

Sprinkle with salt and pepper.  Bake at 425 degrees about 25 minutes on a parchment paper lined baking sheet.
Let the baked product sit for 4-5 minutes so all the cheese won't run out.  Then slice into thin pinwheels.  I like to cut them on a diagonal.  They look prettier that way.

Method:  (for pepperoni and cheese)
Roll out pizza dough on flour surface into a large rectangle.  Spread some pizza sauce over the dough (I did not measure it).  Add 1 cup of cheese. Sprinkle dough with Italian seasoning.  Add the chopped pepperoni.  Add remaining cup of cheese.  Roll up into a log.  Rub the top of the dough with extra virgin olive oil and sprinkle with coarse salt and black pepper. Bake at 425 degrees about 25 minutes until golden brown.  Allow to sit 4-5 minutes and slice thinly into pinwheels.  
Unroll...

Roll out into a rectangle...
Cover with a layer of pizza sauce.

Sprinkle with half of the cheese.

Add the chopped pepperoni.

Sprinkle with a little Italian Seasoning.

Drizzle with EVOO.

Sprinkle with coarse salt and black pepper.

Slice into pinwheels.
So altogether we have a very simple dish to prepare that your kids can TOTALLY help you make!  Great quality time together. :) 






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Written Directions
Method: (for prosciutto and spinach)
Roll out pizza dough on flour surface into a large rectangle.  Add 1 cup of mozzarella cheese. Sprinkle dough with Italian seasoning. Lay prosciutto out in a single sheet, slightly overlapped.  Sprinkle prosciutto with chopped spinach.  Add the remaining mozzarella cheese.  Roll up into a log.  Rub the top of the dough with extra virgin olive oil and sprinkle with coarse salt and black pepper. Bake at 425 degrees about 25 minutes until golden brown.  Allow to sit 4-5 minutes and slice thinly into pinwheels.

Method:  (for pepperoni and cheese)
Roll out pizza dough on flour surface into a large rectangle.  Sprinkle dough with Italian seasoning.  Spread some pizza sauce over the dough (I did not measure it).  Add 1 cup of cheese. Add the chopped pepperoni.  Add remaining cup of cheese.  Roll up into a log.  Rub the top of the dough with extra virgin olive oil and sprinkle with coarse salt and black pepper. Bake at 425 degrees about 25 minutes until golden brown.  Allow to sit 4-5 minutes and slice thinly into pinwheels.  

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