Spring brings a flurry of all sorts of family gatherings and it’s so funny how I always try to come up with something new to share when we all get together. We have plenty of traditional family favorites, but it’s still so fun to try out new things. Some work out, some certainly DO NOT and are not put in the category of “do-overs” as we like to call the winners.
So, a twist on a family recipe that already had a make over (see our sweet roll recipe), this came to me and had to make it a reality. You can certainly fill these pinwheels with a variety of things, but the first thing that came to mind over here was ham & cream cheese with some fresh chives from our garden. YES, they’re already coming up…so yummy! These are a great meal with a salad, or you could even make them a little smaller and use them as a party appetizer…win! Party food! Wahoooo!
Don’t skip step #9 & #10 – these give these little cuties an overall nicer finish and don’t worry if they still puff up and crack a bit while baking, as they cool they won’t be as defined.
ham & cheese pinwheel
cassava flour savory pinwheels
- ¾ c warm water, around 105°
- 1⅛ tsp yeast, we use Red Star
- 1 T maple syrup
- ⅓ c ghee
- ¾ tsp Redmond Real Salt
- 2 egg
- 1 egg white, yolk reserved for egg wash
- ½ c leftover mashed potatoes*, room temperature
- 1¾ -2 c Otto’s Cassava Flour
- 1 c dairy free cream cheese, divided
- 1-2 tbls fresh chives, finely chopped, (opt)
- 8-10 thin slices of deli ham
- 2-4 sun dried tomatoes, chopped finely (opt)
- Redmond Real Salt Kosher Salt
- Preheat oven to 385° and line two baking sheets with parchment paper or silpat mat.
- In a medium sized bowl, combine water, yeast and maple syrup. Whisk well and let bloom, depending on your yeast, this could take anywhere from 5-20 minutes.
- Once yeast mixture is ready to go, add ghee, salt, 2 eggs, 1 egg white & mashed potatoes. Mix with a hand mixer until well incorporated.
- Begin by adding 1¾ cassava flour to wet mixture with your hand mixer, beating until well combined and your dough begins to come together. From here, add cassava flour 1 tbls at a time, mixing after each addition, until you get the desired consistency. You’re going for a dough that you can form into a ball and then roll out. Roll between your hands and/or knead into a nice smooth ball of dough and then divide in half.
- Dust a piece of parchment paper with a little cassava flour, place 1 dough ball (cover other dough ball with plastic until ready to use) on top and dust with a little more cassava flour, then place another piece of parchment paper on top. Roll out to roughly a 9″x11″ rectangle.
- Spread ½ cup of the cream cheese evenly over dough with a spatulas nearly to edge, sprinkle with chives (if using), place ham slices overlapping slightly to cover cream cheese and top with sun dried tomatoes (if using).
- Roll up the dough beginning on the 11″ side, (using the bottom layer of parchment if needed to get it started) until you have a tight roll. Using a serrated knife cut into 1½” sections. Repeat with other dough ball. You should get 18-20.
- Lay each pinwheel flat on parchment lined baking sheet with about an 1½” in between each and flatten slightly with the palm of your hand.
- IMPORTANT STEP: Dip your finger in a small amount of water and carefully rub the top of each pinwheel “erasing” any cracks or imperfections you see.
- In a small bowl, mix remaining egg yolk with about 1-2 tsp of water and carefully brush each pinwheel, tops and sides. Sprinkle with additional chives and kosher salt.
- Bake 23-25 until golden brown. *mashed potatoes ~ simple leftover kind made with grass fed butter, salt and a little full fat coconut cream! Also, red or Yukon gold taters make for the best sweet rolls!