Ingredients
Three Cheese spinach roll
- 200 g three cheese mix (e.g. mozzarella, cheddar, Parmesan or feta), cut into pieces (1-2 cm)
- Handful Baby Spinach Leaves
- 300 g warm water
- 1 sachet dry yeast
- 20 g olive oil
- 1 tsp salt (or to taste)
- 500-520 g baker's flour
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line a large baking tray with baking paper and set aside.
Place three cheese mix into mixing bowl and grate 5 sec/speed 8. Transfer into a bowl and set aside.
Place spinach into mixing bowl and chop 3 sec/speed 6.
Add water, yeast, oil and salt and warm 2 min/37°C/speed 1.
Add flour and combine 5 sec/speed 5, then knead 1 min/
"Closed lid" /
"Dough mode" .Transfer dough onto ThermoMat, or floured work surface and work into a ball. Wrap in ThermoMat or place into a ceramic or glass bowl and cover with a kitchen towel. Allow to prove in a warm place until doubled in size (approx. 30 minutes).
Knock down dough, then roll into a large rectangle. Sprinkle dough with reserved three cheese mix and roll up, along longer edge, into a long Swiss roll. Leave a long roll and transfer onto prepared baking tray or using a sharp knife, cut into 12 slices to form individual scrolls and place cut side up onto prepared baking tray.
Place into cold oven and bake for 20-25 minutes at 200°C.
Serve warm or allow to cool (approx. 1 hour) and transfer into a sealable container to store until use.
Tip
Variation
Spinach and cheese filling roll: set chopped spinach aside in step 3. Rinse and dry mixing bowl. Add the chopped spinach with the cheese in step 7, just before rolling up pastry, to create a spinach and cheese filling. Proceed as per recipe.
This recipe is suitable for TM31 and TM5.
Thermomix Model
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Recipe is created forTM 31
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Comments
These were simple to make and made a great afternoon snack for the kids.
Very easy and quick recipe to follow.
very good made it into two long rolls and froze ready for when needed
These were terrific! All but 2 were gone in 5 mins once out of the oven. I made no changes to the recipe.
I added garlic clove as suggested, had to cook extra 10 mins. Also did the variant and set spinach aside, didn't clean bowl. Kneaded for extra 30 secs, 505g flour. Used strong cheeses.....Parmesan, strong cheddar, normal cheddar, feta because it was in my fridge, probably used extra 30g or so of cheese and did big handful spinach. Was absolutely lovely! Soft, fluffy, tasty, will definitely make again.
Made these a few times now and made a few tweaks to add flavour. I now put in a big handful of basil leaves, 1-2 garlic cloves and a little bit of a kale in the bowl when I blitz the spinach. I take the variation of spinach/cheese filling but don't bother to clean the bowl before making the dough so some spinach remains. I always reserve a small amount of the spinach/cheese mixture to crumble over the top of each pinwheel before baking to make them nice and cheesy.
These worked out well. Added 2t bread improver and they came out soft and fluffy. I thought they were a little tasteless though? Next time would add more spinach in with the cheese mix and maybe some garlic to the dough.
Scrolls were soft and very tasty. Grandchildren loved them!
Lovely recipe, taste really good, easy to make. I used normal spinach and just plain flour. Thanks
Delicious, next time I will add more spinach though.
I always do the variation with the spinach and cheese roll filling, so yummy and so easy!!
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