Spinach Goat Cheese Swirl Rolls

Spinach Goat Cheese Swirl Rolls is a lacto ovo vegetarian recipe with 6 servings. For $1.08 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 12g of protein, 12g of fat, and a total of 252 calories. A mixture of kosher salt, garlic powder, goat cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. 2027 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 4 hours and 50 minutes. It is brought to you by The Law Students Wife. With a spoonacular score of 41%, this dish is pretty good. Try Goat Cheese & Chorizo Rolls, Goat Cheese and Mushroom Egg Rolls, and Quinoan and Goat Cheese Collard Rolls for similar recipes.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the dough: In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, combine the all purpose flour, white whole wheat flour, vital wheat gluten (if using), sugar, salt, pepper, and yeast. In a small saucepan or a microwave-safe measuring cup, heat milk to the temperature specified by the yeast manufacturer. (Red Star Platinum Yeast is 120 to 130 degrees F.) Pour heated milk over the flour mixture. Add 2 tablespoons melted butter. Mix on low speed (or by hand with a wooden spoon), until the dough forms a shaggy mass.Switch to the mixer’s dough hook or turn dough out onto a lightly floured work surface. Knead by machine for 6 minutes or by hand for 8 minutes, until smooth. Place the dough in a lightly oiled bowl, turn to coat, then cover with plastic wrap that has been lightly misted with cooking spray or a clean towel. Let rise in a warm, draft-free place until doubled, about 2 hours. (Alternatively, you can chill the dough overnight or up to 3 days. Bring to room temperature, then continue as directed.)Make the filling: Beat together the goat cheese and salt until smooth. Set aside.Form the rolls: Turn the dough out onto a well-floured work surface, and roll into a 9 x 6-inch rectangle, with the longest side closest to you. Spread the filling over the dough’s surface, leaving a 1/2 inch border on short ends. Top evenly with spinach leaves. Starting with the bottom edge (one with a border), roll the dough into a tight 9-inch log (the spinach might try to scoot out, but press it in as you go). Pinch the end to seal. With a sharp serrated knife, carefully cut the log into 6, 1 1/2-inch pieces. Lightly mist a 9-inch round or 8-inch square pan with cooking spray, line with parchment paper, then lightly mist again. Arrange the rolls in the pan and brush tops with the remaining tablespoon of melted butter. Loosely cover the pan with lightly oiled plastic wrap, then let rise again at room temperature until doubled, about 2 hours. (Alternatively, if you did not refrigerate the dough in step 2, you may do so now. Let rolls rise in the refrigerator overnight, remove pan from oven 1 hour before baking and let stand at room temperature. Continue baking as directed.)Place rack in center of oven and preheat oven to 350 degrees F. Bake rolls for 20 to 25 minutes, until the tops are golden brown and the interior temperature reads 190 degrees F on an instant-read thermometer. Serve immediately.

 

Step by step:

1. Make the dough: In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, combine the all purpose flour, white whole wheat flour, vital wheat gluten (if using), sugar, salt, pepper, and yeast. In a small saucepan or a microwave-safe measuring cup, heat milk to the temperature specified by the yeast manufacturer. (Red Star Platinum Yeast is 120 to 130 degrees F.)

2. Pour heated milk over the flour mixture.

3. Add 2 tablespoons melted butter.

4. Mix on low speed (or by hand with a wooden spoon), until the dough forms a shaggy mass.Switch to the mixer’s dough hook or turn dough out onto a lightly floured work surface. Knead by machine for 6 minutes or by hand for 8 minutes, until smooth.

5. Place the dough in a lightly oiled bowl, turn to coat, then cover with plastic wrap that has been lightly misted with cooking spray or a clean towel.

6. Let rise in a warm, draft-free place until doubled, about 2 hours. (Alternatively, you can chill the dough overnight or up to 3 days. Bring to room temperature, then continue as directed.)Make the filling: Beat together the goat cheese and salt until smooth. Set aside.Form the rolls: Turn the dough out onto a well-floured work surface, and roll into a 9 x 6-inch rectangle, with the longest side closest to you.

7. Spread the filling over the dough’s surface, leaving a 1/2 inch border on short ends. Top evenly with spinach leaves. Starting with the bottom edge (one with a border), roll the dough into a tight 9-inch log (the spinach might try to scoot out, but press it in as you go). Pinch the end to seal. With a sharp serrated knife, carefully cut the log into 6, 1 1/2-inch pieces. Lightly mist a 9-inch round or 8-inch square pan with cooking spray, line with parchment paper, then lightly mist again. Arrange the rolls in the pan and brush tops with the remaining tablespoon of melted butter. Loosely cover the pan with lightly oiled plastic wrap, then let rise again at room temperature until doubled, about 2 hours. (Alternatively, if you did not refrigerate the dough in step 2, you may do so now.

8. Let rolls rise in the refrigerator overnight, remove pan from oven 1 hour before baking and let stand at room temperature. Continue baking as directed.)

9. Place rack in center of oven and preheat oven to 350 degrees F.

10. Bake rolls for 20 to 25 minutes, until the tops are golden brown and the interior temperature reads 190 degrees F on an instant-read thermometer.

11. Serve immediately.

Nutrition Information:

covered percent of daily need