Brocolli pinwheels

Brocolli Pinwheels Recipe

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janet kaskie


These are SO good !! I double the recipe(sometimes even triple it ) and still they don't last long. I always get requests for them for special occasions. they are easy and foolproof.Prep time does NOT enclude rising time.

★★★★★ 1 vote
varies 12-15 rolls
8 Hr 35 Min
45 Min


1 loaf
1 loaf frozen (16oz.) bread dough, white or wheat , your choice. thawed
1 16oz bag(s)
frozen chopped broccolli , thawed
1 small
onion finely chopped
1 lb
shredded cheese ( cheddar)
1 large
egg ,beaten
1 Tbsp
crushed garlic
a few pinch
salt and pepper
for eggwash - 1 tablespoon water + 1 egg beaten (reserve for later)


1Thaw all frozen ingredents
2Chop broccoli into very fine chop.
I use my food processor.
3Squeeze out as much liquid as possible from the broccoli. (I use a clean kitchen towel, put the broccoli in the middle, gather up the edges and wring out over the sink.)
4Mix broccoli and all other ingredents, except dough and eggwash. Set aside.
5With sharp knife cut dough in half horizontally, (resembeling a book.)
6Cut each side of dough again horizontally
7Place the 4 pieces of dough, long sides touching, to form a rectangle. Press sides together. Pat dough to even out thickness.
8Spread broccoli mixture evenly over dough.
9Starting from the longest side , roll into a jelly roll, pinching long edge closed.
10Cut into rounds about 1-1 1/2 inch thick and place directly into a buttered pan.
11Let rise until doubled in size.
12Bake at 350* 30 to 45 minutes or until golden brown. > NOTE< brush with eggwash - 1 Tablespoon water mixed with 1 egg - 5-7 minutes before done.

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