Fluffy Taco Pinwheel Appetizers
Ingredients
Dough
- 1 cup warm water
- 1 packet of yeast
- 2 tbsp organic sugar, divided
- 2 cups @onedegreeorganics Organic Sprouted Spelt Flour
- 1 cup all-purpose flour + extra flour for rolling out
- 1 tbsp cornstarch
- 1⁄2 tsp salt
- 2 tbsp olive oil
Filling
- 1 cup Vegan Taco Meat
- 1⁄2 cup Salsa
- 1 cup vegan cheese
Preparation
In a microwave-safe mug, add water and 1 tablespoon of sugar. Microwave for 15 seconds to warm up.
Add yeast to the water, mix, and let stand for 5 minutes to activate.
In a bowl, combine the remaining dry dough ingredients and mix well. Add in the yeast mixture and oil, then mix to form a dough.
Cover the bowl with a clean cloth and place it in a warm spot to rise for 45 minutes.
Sprinkle a clean flat working surface with flour and roll out the dough to a rectangular shape.
Spread salsa on the dough surface, then sprinkle with vegan taco meat and layer on vegan cheese.
Starting from one end, tuck and roll the dough into a log shape.
Use a sharp knife to cut the log into 16 even pieces.
Grease 2, 9-inch x 9-inch baking dishes and place the dough pieces in them, leaving space for rising.
Cover the baking dishes with a towel and allow the dough to rise for 30 minutes while preheating the oven to 375°F (190°C).
Bake the pinwheels in the preheated oven for 15-17 minutes until the tops are golden.
Allow the pinwheels to cool slightly before serving.