Swiss Chard Pinwheel Bread
Indulge in the savory elegance of Swiss Chard Pinwheel Bread, a dazzling blend of hearty bread dough and a vibrant, cheesy filling. Perfectly fluffy and golden, these pinwheels are swirled with tender Swiss chard sautéed in garlic, melty mozzarella, nutty Parmesan, and a touch of Italian seasoning. The dough, enriched with olive oil and milk, rises to pillowy perfection before being rolled and sliced into stunning spirals. Finished with an egg wash for a beautiful golden hue, these soft yet flavorful rolls are ideal as an appetizer, snack, or side dish. Easy to make yet visually impressive, Swiss Chard Pinwheel Bread brings a wholesome, garden-fresh twist to your baking repertoire.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 tablespoon Granulated sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 1 cup Warm water (110°F/45°C)
- 0.25 cup Milk
- 3 tablespoons Olive oil
- 4 cups Swiss chard (stems removed, leaves chopped)
- 3 cloves Garlic, minced
- 0.5 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 1 teaspoon Italian seasoning
- 0.25 teaspoons Red pepper flakes (optional)
- 1 Egg, beaten (for egg wash)
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, and salt.
In a small bowl, dissolve the active dry yeast in warm water and let it sit for 5-10 minutes until frothy.
Add the frothy yeast mixture, milk, and 2 tablespoons of olive oil to the dry ingredients. Stir until the dough begins to come together.
Knead the dough on a lightly floured surface for about 8-10 minutes until it is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for 1-1.5 hours, or until it doubles in size.
While the dough is rising, prepare the filling. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
Add the chopped Swiss chard to the skillet and cook for about 3-5 minutes until wilted. Remove from heat and let it cool.
Roll the risen dough out on a floured surface into a large rectangle, approximately 12x18 inches.
Spread the cooled Swiss chard evenly over the dough, leaving a 1-inch border around the edges. Sprinkle the Parmesan, mozzarella, Italian seasoning, and red pepper flakes (if using) over the greens.
Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal, and trim the edges if needed.
Using a sharp knife, slice the log into 12 even pinwheels. Place them cut-side up on a parchment-lined baking sheet, spacing them slightly apart.
Cover the pinwheels with a clean towel and let them rise for 30 minutes.
Preheat your oven to 375°F (190°C).
Brush the tops of the pinwheels with the beaten egg for a golden finish.
Bake the pinwheels in the preheated oven for 20-25 minutes, or until they are golden and cooked through.
Let the pinwheels cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 320 mg | 106% | |
| Sodium | 5600 mg | 243% | |
| Total Carbohydrate | 356.6 g | 130% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 21.6 g | ||
| Protein | 100.0 g | 200% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 1572 mg | 121% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 1886 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
