A few Sprigs of Dill and a Baked Pinwheel Snack
Snack time is the most awaited moments on any weekend, time when the whole family sit together and enjoy these small pleasures of life. It is the time when most of us are a bit relaxed and can spend extra hours in our kitchen.
Easy & quick to make these baked Pinwheels made with cheese and Dill is an absolute delight with a hot cup of tea.
- 12 Wholewheat bread slices
- 4-5 teaspoons of Cheese spread
- 3-4 teaspoons of Tomato sauce
- A few sprigs of Dill
- White Pepper for seasoning
- 2-3 tsp. of vegetable Oil
- Water for joining the bread together
Method: Remove the sides from all the bread slices and keep them aside. Wash the Dill leaves and shred them.
Take one slice of bread, apply a little water on one of the corner. Keep another bread on the corner of the first bread. Apply water to the second bread and repeat the same till you are done with 4 bread slices. Press the corners of the bread slightly with a rolling pin.
Spread the cheese on the above bread pieces followed by tomato sauce. Sprinkle the Dill leaves and white pepper on the whole sheet of bread.
Start folding the bread sheet into a log, taking care not to break the log. Press the log hard to tighten the bread pieces together. Use wet hands to secure the log properly.
Brush the bread log with oil on all the sides and bake it at 200°C for 10 minutes. Turn the log and bake the other side also for 10 minutes or till it is golden brown and has crispy crust.
Take out from the oven and let it cool for 5 minutes before cutting the bread log into small roundels.
Serve these baked Pinwheels with tomato sauce and a cup of hot tea.
- I used Amul Garlic cheesespread, you can try any other flavor of cheese or just plain butter for making these pinwheels.
- Add Green coriander chutney also to make another layer in the pinwheels.
- Deep frying, though not very healthy option, gives a crispy texture to these pinwheels.
- Stays good for 2-3 days.
- A good starter for parties.
- Makes a good picnic and travel food.
- Pack them in your kids lunchbox for a healthy & handy lunch.
- Try using fresh coriander or mint leaves spread or chutney if you do not like the taste of Dill.
- Make the logs and refrigerate them without baking for later use. Take the logs out, thaw them and bake or deep fry for an instant snack.
- Make use of your imagination and try these pinwheels with your favorite ingredients. Add green color with coriander chutney in the pinwheel.