Mushroom Pinwheels

Total Time: 1 hr 55 mins Preparation Time: 1 hr 30 mins Cook Time: 25 mins

Ingredients

• 1/4 cup olive oil
• 1/2 cup finely chopped onion
• 2 cups finely chopped mushrooms (your choice-portobella is good)
• 1 tablespoon sesame seeds
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 2 -2 1/4 cups all-purpose flour (may use 1/2 cup whole wheat flour to replace 1/2 cup flour)
• 1 (3/4 ounce) envelope fast rising yeast
• 1 teaspoon salt
• 1/2 cup water
• 1/4 cup milk
• 2 tablespoons olive oil
• 1 cup shredded cheddar cheese
• 1 egg
• 1 tablespoon water
• 1/4 cup sesame seeds

Recipe

• 1 to make mushroom filling:.
• 2 heat olive oil in a skillet over medium-high heat. add onion; cook 2 minutes, stirring frequently. add mushrooms; cook 5 minutes, stirring occasionally. stir in 1 tablespoon sesame seeds, garlic salt and black pepper. remove from heat; drain any excess liquid. let cool.
• 3 combine 2/3 cup flour, undissolved yeast and salt. heat water, milk and olive oil until very warm (120º to130ºf). gradually add to flour mixture. beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. stir in enough remaining flour to make a soft dough. knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. cover; let rest 10 minutes.
• 4 roll dough to 16 x 9-inch rectangle. spread evenly with mushroom filling, then sprinkle with cheese. beginning at long end, roll up tightly as for jelly roll. pinch seam to seal. mix egg with water; brush on all sides of dough. sprinkle with sesame seeds. cut into 12 equal portions. place, cut sides up, on greased baking sheet. cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• 5 bake at 375ºf for 20 to 25 minutes or until done. serve warm.