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Spinach & Mozzarella Pinwheels

September 3, 2013 by Aliesha

This post has also been posted on Baking Whole Grains, a site I write for which compensates me for sharing whole grain recipes. While I receive compensation, this does not influence my opinions. All photos and directions are my own.

At our house, we love homemade pizza! I probably make it at least twice a month, if not more often than that! Sometimes, though, I like to change it up a bit. These Spinach and Mozzarella Pinwheels use the same ingredients as homemade pizza, but are served up in a fun, new way! My girls love them (I think there’s something about “dipping” that’s super-fun), and it’s an easy way to get your spinach in your diet.

These would be a fun appetizer as well when served at a party before an Italian dinner. The filling options are truly endless… just use what you have on hand to customize these to your family’s likes!

Spinach and Mozzarella Pinwheels

2 cups whole wheat flour, freshly ground
2 1/2 tsp. yeast (or one packet)
1/2 tsp. salt
1 cup warm water
2 Tbsp. olive oil
2 cups shredded mozzarella cheese
1 cup baby spinach, stems removed
1 Tbsp. olive oil
marinara sauce (I used homemade)
salt & freshly ground black pepper

pictured: ingredients for dough

Grind wheat in the WonderMill. Prepare dough (first 7 ingredients) according to these directions.

When dough has risen (again, refer to these step-by-step directions), knead for 2-3 minutes and roll out onto a well-floured surface into a 12-inch circle, 1/4 inch thick.

Preheat oven to 425 degrees. Line a baking sheet with a Silpat mat or parchment paper.

Over dough, sprinkle 1 cup shredded mozzarella cheese. Add spinach, and top with remaining 1 cup of cheese.

Roll dough into a log (like you would if you were making cinnamon rolls) and tuck in the ends. Using your hands, coat the whole roll with olive oil, salt, and freshly ground black pepper.

Place the roll (seam side down) on the prepared baking sheet. Bake for 20 minutes, or until top is golden brown.

Cool for 2-3 minutes, then slice. Serve with heated marinara sauce and a sprinkle of parmesan cheese!

Enjoy!

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Slow Cooker Lemon Oregano Chicken

May 14, 2013 by Aliesha

I share a lot of breads and baked goods on this site, but I haven’t shared a ton of our family’s favorite dinner meals! This recipe is my own creation based off of a recipe my father-in-law often makes when our family gets together. I was craving lemon oregano chicken one day and didn’t have his recipe… so I came up with this!

This method of cooking chicken (in the Crock Pot) is SO easy and turns out every time! It’s a great way to have moist, flavorful chicken to eat by itself as the main course, or to incorporate into other dishes. I love making chicken salad with the leftovers!

Slow Cooker Lemon Oregano Chicken

1 chicken
salt & pepper
1 onion, quartered
3 garlic cloves, sliced
1 lemon, sliced
several stems of fresh oregano
2 bay leaves

Wash chicken and remove innards (save for making stock later). Place chicken in a Crock Pot. Sprinkle with salt and pepper. Stuff half an onion inside the cavity of the chicken and place the other half around the chicken. Place sliced garlic and lemons on top of chicken as well. Top it off with fresh oregano and two bay leaves.

Cook chicken on LOW for 5.5-6.5 hours (I usually do mine for just under 6). You don’t want to overcook it, but this method rarely results in a dried out bird. I’ve always found that it turns out quite moist!

Remove chicken from bones and serve. (If desired, place bones back in slow cooker and make delicious stock as described in this post.)

Enjoy!

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Whole Wheat Italian Herb & Garlic Pizza Crust

November 13, 2012 by Aliesha

I have been perfecting this recipe for three years, and it is definitely a family favorite which I have also served to company on multiple occasions! It is not too difficult to throw together (very little hands on time), but the delicious taste and health benefits are worth any extra effort! We probably make this whole wheat pizza recipe two or three times a month.

I have on occasion mixed up the dry ingredients ahead of time and stored them in the freezer. When I want to make a pizza, I just pull out the dry mix, add the oil and water, and proceed as usual! Whole wheat flour is best for you when freshly ground, but storing it in the freezer is the next best thing.

Whole Wheat Italian Herb & Garlic Pizza Crust

2 cups whole wheat flour, freshly ground
2 1/2 tsp. yeast (or one packet)
1/2 tsp. salt
1 tsp. garlic powder
2 tsp. Italian seasoning
1 cup warm water
2 Tbsp. olive oil

Grind wheat in the WonderMill.

In a mixing bowl, combine flour, yeast, salt, garlic powder, and Italian seasoning.

Add water and olive oil and mix just until combined. Dough will be very wet.

Sprinkle the surface of the dough with flour, cover, and let rise in a warm place for 25 minutes. Preheat oven to 400 degrees.

After the rise, turn out dough onto a well-floured surface and knead until smooth and elastic (adding flour as necessary).

Roll out crust to desired thickness onto a greased baking sheet or a pizza stone (I usually just use my hands to press it out into a round-ish shape). Bake crust for 5-6 minutes by itself.

Remove crust from oven and top with sauce, cheese, and desired toppings. Bake for 15-20 minutes (depending on crust thickness and what toppings you used) until crust is cooked through and cheese is melted.

We like lots of combos, but one of our favorites is bacon and mushrooms!

Enjoy!

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This post contains an affiliate link to the grain mill I use and love!