Ingredients
Dough Ingredients
- 1 Roma tomato, chopped
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp xanthan gum
- 2 cups shredded mozzarella cheese
- 2 ounces cream cheese
- 1 1/4 cup almond flour
- 1 tsp baking powder
- 1/4 cup chopped basil
- 1/4 cup chopped green onions
Filling Ingredients
- 3 ounces cream cheese, softened
- 2 tbsp sour cream
Instructions
- Prepare tomato puree: In a food processor, blend the chopped Roma tomato, Italian seasoning, and garlic powder until smooth to create a flavorful tomato puree base.
- Melt cheeses: Add shredded mozzarella cheese and 2 ounces of cream cheese to a microwave-safe bowl. Heat in 30-second intervals in the microwave, stirring between, until completely melted and combined into a smooth dough-like consistency.
- Combine dough ingredients: Transfer the melted cheese dough to a mixing bowl. Add the tomato puree along with almond flour, baking powder, chopped basil, chopped green onions, and xanthan gum. Knead all ingredients together until well combined into a cohesive dough.
- Chill the dough: Wrap or cover the dough and refrigerate it for 30 minutes to firm up and make it easier to work with.
- Make the filling: In a separate bowl, mix together the softened cream cheese and sour cream until smooth and creamy for the pinwheel filling.
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the pinwheels.
- Roll out the dough: Place the chilled dough between two pieces of parchment paper and roll it out evenly until it is about 1/4 inch thick.
- Apply filling: Spread the cream cheese and sour cream filling evenly over the rolled-out dough, leaving about a 1/2 inch border around the edges for sealing.
- Roll into a log: Carefully roll the dough from one edge to the other into a tight log, encasing the filling inside.
- Slice the pinwheels: Using a sharp knife, slice the rolled log into rounds about 1/2 to 1 inch thick to form individual pinwheels.
- Bake: Place the pinwheel slices on a parchment-lined baking sheet spaced apart. Bake in the preheated oven for 15-20 minutes or until they turn golden brown and are cooked through.
Notes
- Be careful not to overheat the cheese mixture in the microwave; melt it gradually to avoid burning.
- Chilling the dough makes it easier to roll out and shape.
- Use parchment paper for rolling and baking to prevent sticking and ease cleanup.
- You can swap green onions for chives or omit if preferred.
- These pinwheels are best served warm but can be refrigerated and reheated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Carb, Keto
