Preheat oven to 375ºF (190ºC). Separate 1 piece of dough into four rectangles on smooth side of Large Grooved Cutting Board. Press seams to seal.
Using Small Spreader, spread each rectangle with about 11/2 tbsp (22 mL) cheese to within ¼-in. (6-mm) of edges. Top with 1 slice ham and spinach leaves. Starting at short side, roll up each rectangle; pinch edges to seal.
Repeat with second roll of dough. Cut each roll crosswise into four slices using Serrated Bread Knife for a total of 32 slices. To create first ring of wreath, arrange 11 dough slices, slightly overlapping, on White Large Round Stone with Handles. Arrange remaining slices outside of first ring.
Nutrients per serving (2 pinwheels): Calories 150, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 15 mg, Carbohydrate 13 g, Protein 5 g, Sodium 410 mg, Fiber 0 g
Create a bow using one jar (12 oz or 370 mL) whole roasted red bell peppers. Drain and pat dry. Cut one bell pepper in half lengthwise into four strips. Arrange strips on finished wreath, forming a bow. Cut one small piece from remaining bell pepper to finish center of bow. Cut “berries” from remaining peppers using The Corer™. Garnish with fresh rosemary springs.
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