Cheesy Italian Herb Pinwheels
For the Dough
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon seasoned salt
- 1 cup milk, 2%
For the Filling
- 2 tablespoons butter, unsalted and melted
- 1 teaspoon Italian seasoning
- 1/2 cup cheese, grated Parmesan
- 1/2 cup cheese, grated Asiago
- 1 cup marinara or pizza sauce, warmed
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven to 400º F. Line two baking sheets with parchment paper or a silicone baking mat.
Whisk the flour, baking powder, baking soda, and seasoned salt in a large bowl to combine. Make a well in the center. Pour the milk into the well, along with the melted butter, stirring until just combined, to form a sticky dough.
Turn the dough onto a lightly floured surface, and knead 5 times. Let dough rest for 5 minutes. Roll the dough to an 8-inch by 12-inch rectangle. The dough should be about ¼ inch thick.
Drizzle the melted butter over the dough, brushing it to within ¼-inch of the edges. Sprinkle the Italian seasoning over the butter. Scatter the grated cheeses over the butter and seasoning. Starting at a long end of the rectangle, tightly roll the dough into a spiral--cinnamon roll style-- pinching the edges to seal.
Use a sharp knife to cut the rolled dough into ½ inch thick pieces. Place the rolls two inches apart on the prepared baking sheets. Bake for 11 to 14 minutes or until golden.
Serve with warm with hot marinara or pizza sauce.