Spinach And Sun-dried Tomato Pinwheels

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 3 cups self-rising flour
• 1/4 cup cold butter, cubed
• 1 1/2 cups simply potatoes traditional mashed potatoes
• 1 egg, slightly beaten
• 3/4 cup buttermilk
• 1 lb bacon, cooked crisp and crumbled
• 12 ounces frozen spinach, thawed and squeezed dry
• 3 ounces sun-dried tomatoes, finely chopped
• 2 cups mozzarella cheese
• 1 teaspoon garlic powder

Recipe

• 1 in a bowl, combine the flour and the cold butter.
• 2 use your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
• 3 add the mashed potatoes and mix just until incorporated.
• 4 add the egg and buttermilk and mix until a dough forms.
• 5 turn dough out onto a heavily floured surface and knead 25 to 30 times. make sure you use plenty of flour on your board so that the dough doesn't stick.
• 6 divide the dough in half.
• 7 working with one half of the dough at a time, pat or roll into an 8-inch wide rectangle about 1/4” thick.
• 8 in a small bowl, combined the bacon, spinach, sun-dried tomatoes, mozzarella cheese and garlic powder. toss to combine.
• 9 sprinkle 1/2 of the spinach mixture over the dough.
• 10 starting on the long side, carefully roll the dough up into a log as tightly as you can and gently squeeze it together.
• 11 repeat with other half of dough.
• 12 wrap each half in plastic wrap and refrigerate for 1 hour.
• 13 unwrap. using a serrated knife, cut into 1 inch thick “wheels”.
• 14 place on two parchment lined baking sheets about an inch apart.
• 15 bake in a preheated 475°f oven for 17 to 20 minutes until lightly browned.