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Spinach Pinwheels

Servings: 24; 1 slice per serving
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  • 1 teaspoon light margarine
  • 1/2 cup finely chopped onion
  • 10-ounce package frozen no-salt-added chopped spinach, thawed
  • 1/2 cup nonfat or part-skim ricotta cheese
  • 1 tablespoon fresh lemon juice
  • Dash of nutmeg
  • Dash of cayenne
  • 10-ounce package of refrigerated pizza dough
  • Vegetable oil spray
  • White of 1 egg, slightly beaten
  • 1 tablespoon sesame seeds


  1. In a small nonstick skillet, heat margarine over medium-high heat. Swirl to cover bottom. Saute onion until translucent, 2 to 3 minutes.
  2. In a medium bowl, combine onion, spinach, ricotta, lemon juice, nutmeg, and cayenne. Blend well.
  3. Press dough into a 12x14-inch rectangle. Cut in half, forming two 7x12-inch rectangles.
  4. With a rubber scraper, spread half the spinach mixture on each piece of dough. Roll up, starting from a 12-inch side. Pinch each end of rolled dough. Cover and refrigerate for 30 minutes.
  5. Preheat oven to 425 degrees F. Lightly spray a baking sheet with vegetable oil spray.
  6. With a sharp knife, cut each roll into 12 slices. Put pieces on baking sheet. Brush with egg white and sprinkle with sesame seeds.
  7. Bake for 15 to 18 minutes, or until light golden brown.

Nutritional Information (Per Serving)
Fat: 1g
Carbohydrates: 6g
Exchanges: 1/2 Starch/Bread

Source: The New American Heart Association Cookbook

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