Heidi's Recipe

Spinach wheels

Category: Rolls

4-5 c flour
1 T sugar
3 t active dry yeast
1 t grated lemon peel
1-1/2 t salt, divided
3/4 c water
3/4 c + 2 T fat-free milk, divided
1 T canola oil
4 t lemon juice, divided
10 oz spinach, torn
4 oz cream cheese
2 T mayo
1 t salt-free lemon-pepper seasoning
3 T cornmeal

Combine 2c flour, sugar, yeast, lemon peel and 1t salt.
In a saucepan, heat water, 3/4c milk, oil and 3t lemon juice to 120-130F.
Add to dry; beat just until moistened.
Stir in enough flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until elastic 6-8 min.
Place in a bowl coated with cooking spray, turning once to coat top.
Cover and let rise until doubled 1 hour.
Place spinach in steamer basket in saucepan over 1" water; bring to a boil.
Cover and steam until wilted; drain.
Combine cream cheese,mayo, lemon-pepper and 1t lemon juice and salt.
Stir in spinach; cool.
Punch dough down.
Roll into a 24x14" rectangle.
Spread filling to within 1/2" of edges.
Roll up, start with long side; pinch seams to seal and tuck ends under.
Cut into 20 slices.
Coat baking sheets with spray; sprinkle with cornmeal.
Place slices cut side up on pans.
Cover and let rise until doubled 30 min.
Brush remaining milk over rolls.
Bake 325F 30-35 min until golden brown.