Thursday, October 17, 2013

Turkey and Cheese Pinwheel recipe

A few weeks ago, we received a tub of gluten free dough from a friend of ours.  She thought my son had a gluten allergy, which he doesn't.  (His list of allergies includes tree nuts, peanuts, pork, beef, shellfish and other seafoods, many trees, grasses, medications, dust mites, among other things.  He CAN eat gluten and dairy, though, and for that we are grateful!)  But we wanted to try the dough anyways, so we came up with a new recipe. 


a can of pizza dough/biscuit dough, etc. It does not have to be gluten free, thats just what we happened to have. 

sliced turkey or ham, about 6-9 slices, depending on how big you roll the dough out.  You'll want enough meat to cover most of the dough.  You could also use salami, pepperoni (and mozzarella would make a pizza roll!) or any other sliced meat. 

shredded cheddar

Roll your dough out flat.  I like to cut mine with straight edges so it rolls neatly.  I roll it thin enough to roll easily, but not too thin that you can see through it.  Now take your lunchmeat and lay the slices flat, overlapping each one, until the meat covers almost the whole piece of dough.  I leave maybe 1/2"-1" on each end.  Now spread the shredded cheese over the meat, covering it generously.  Roll the dough up to the very end.  Now slice it in 3/4"-1" slices and lay each one flat on a non stick baking sheet or a sheet lined with foil and sprayed lightly with non stick oil. 

Bake according to the directions on the dough, usually about 10-15 minutes at 375*.  I like to take mine out when the dough is getting light golden brown and the cheese is starting to bubble and ooze.  Serve warm, with a soup to dip. 
We paired this up with my potato cheddar soup recipe

And for what it's worth, the gluten free dough was yummy!  It worked well, and none of my family even noticed there was anything different about it. 

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