Mushroom Onion Pinwheels or you can call it Mushroom onion rolls; it is a great breakfast served on weekends. You can make the dough and the filling a day ahead, which makes this breakfast recipe handy when you have family gathering or guests.
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Breakfast is the most important meal of the day, and I like to make it special for my family. This Mushroom onion pinwheels are tender and melt in your mouth; the dough has butter, olive oil, and milk. There is a balanced sweetness that enhances the flavor of the ingredients.
The Making of Mushroom Onion Pinwheels.
The filling includes spreading pasta sauce on the rolled-out dough, use any pasta sauce you like, or even ketchup will do, add a little Italian seasoning and black pepper to it. The onion and mushroom flavor will take over and the sauce used is to keep the pinwheels from getting dry.
The dough is forgiving and is easy to work with. Initially, it will be sticky but with continues kneading for 10 minutes, will leave you with a smooth dough. I have used all-purpose flour, but you can use whole wheat instead, and if you do, add a little more milk to the dough, and you should be fine.
Mushroom Onion Pinwheels stores well and freeze well. Place it in an airtight container and refrigerate, take it out of the refrigerator 30 minutes before warming it up. To freeze, wrap the pinwheels individually in a plastic wrap and freeze for up to a week.
Mushroom Onion Pinwheels Made Easy.
Do not be generous with the sauce; it will make the dough soggy even after baking. When baking the pinwheels, and depending on your oven, place an aluminum foil over it and continue baking, if the top of the mushroom-onion pinwheels are getting darker in color while although there is still time for it to bake.
From the recipe below you can tell that making mushroom onion pinwheels are easy, and it will look good on your table, so go ahead and make some and don’t forget to let me know how you liked it!
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