Pizza Pinwheels

With every new dish you learn something new. And what did I learn this time? Always buy your YEAST fresh. Since I didn't have an oven for the past 4 months, I didn't use yeast at all. And today when I used it- well, it deceived me. The dough didn't rise at all! I knew there wasn't any problem with my yeast-proofing. (let me take a moment to boast here and say, I'm a pro when it comes to yeast :-D) But I didn't realize that the dry yeast that I bought in January this year wouldn't work its magic. But I went ahead and baked it anyway. Since the dough didn't rise, I could only make 4 pinwheels instead of the estimated 8. Next time, I'm gonna try it with fresh yeast.
Of course, I could have used assorted vegetables for the filling, but since my mood was deflated by yeast, I only used tomato ketchup, cheese, garlic & onions. The final dish looked and tasted really great. All my fears were put to a rest. :-)

 

RECIPE
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I am writing my original recipe here. The pictures may not correspond.

Ingredients	Amount	Details
FOR THE DOUGH
All purpose flour	1 cup	200 grams
Yeast	1 and 3/4 teaspoons	I used dry yeast
Sugar	1 teaspoon	-
Salt	To taste, 1 teaspoon	-
Mixed herbs	1 teaspoon	optional
Olive Oil	2 tablespoons	Or any vegetable oil
FOR THE FILLING
Garlic cloves	3-4	Minced
Onions	1/4 cup	Fnely chopped
Capsicum / bell pepper	A handful	Finely chopped
Basil / Mint leaves	A handful	Optional
Mozarella Cheese	As much as you want ;)	Any cheese that melts
Tomato ketchup or Pizza Sauce	As desired	-

WATER - 1/3 cup (or a little bit more)

Method -
I. Making the dough
- Warm the water
- Add the sugar & mix

 

- Add the yeast & mix for a minute

- Set aside for 5 minutes. It should turn frothy

- Mix flour, salt, mixed herbs (optional) & olive oil & mix well

- Add the yeast-water
- Mix well and knead of 10 minutes to get a soft dough

- Let it rest for 45 minutes-1 hour or until it doubles up in volume. (This is where my yeast gave a flop show) 

II. Making the pinwheels
- Preheat oven to 180C or 360F
- Punch down the dough in the middle. Make to portions of the dough
- On a flat surface, sprinkle some flour
- Roll out one portion of the dough as much as possible vertically (I mean, one side longer than the other)

 

- Apply sauce on the top surface leaving all the edges
- Distribute the minced garlic, chilli all over the rolled out dough

- Add vegetables of your choice. Do not add too much or it'll be difficult to roll it.

- Sprinkle oregano/chilli flakes on top

- Grate cheese on top of the veggies

- Start rolling like a cigar from the breadth (shorter side) along the length.
- Once you finish rolling, seal all sides with your fingers.

- Cut the roll into smaller rolls. Depends upon how big your roll is. I'd say you can cut about 2 inches wide rolls.

- Grease & line a baking tray with butter paper.
- Arrange these pinwheels on the tray. Maintain distance between 2 rolls as they still expand.
- Leave them for about 20 minutes to rise again. (Since my yeast didn't work, I can't show you a pic. But next time, for sure!)

- Give the rolls a milk or butter wash. (Drizzle melted butter/milk on the top)
- Bake at 180C/360C for 15-20 minutes (timing varies with ovens, monitor closely)
- 5 minutes before it is done, add a little bit of cheese on top of the wheels. (optional)
- Remove, drizzle more cheese on top (!?!) and herbs & serve! :-)

VERDICT - The rolls have a semi-crisp crust. When you bite into them, you get lost in the world or crunchy vegetables, soft bread & cheesy, well cheese! :-D Like I said, inspite of yeast not working, the rolls tasted great. Surprise you kids with this delightful snack. It also is an amazing party food!

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Enjoy!