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Mushroom Pinwheels

  • Intermediate
  • 12 rolls
  • 1 hr 30 min
Baking Success Or Baking Mess


Mushroom Filling:
1/4 cup olive oil
1/2 cup finely chopped onion
2 cups finely chopped mushrooms
1 tablespoon whole white sesame seed
1/2 teaspoon garlic salt
1/2 teaspoon black medium grind pepper
2 to 2-1/4 cups all-purpose flour
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1 teaspoon salt
1/2 cup water
1/4 cup milk
2 tablespoons olive oil
1 cup shredded cheddar cheese
1 egg white
1 tablespoon water
1/4 cup whole white sesame seed


To make Mushroom Filling: Heat olive oil in a skillet over medium-high heat. Add onion; cook 2 minutes, stirring frequently. Add mushrooms; cook 5 minutes, stirring occasionally. Stir in 1 tablespoon sesame seeds, garlic salt and black pepper. Remove from heat; drain any excess liquid. Let cool.

Combine 2/3 cup flour, undissolved yeast and salt. Heat water, milk and 2 tablespoons olive oil until very warm (120° to130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough to 16 x 9-inch rectangle. Spread evenly with Mushroom Filling; sprinkle with cheese. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Mix egg white with water; brush on all sides of dough. Sprinkle with sesame seeds. Cut into 12 equal portions. Place, cut sides up, on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375°F for 20 to 25 minutes or until done. Serve warm.

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