Veggie Cheesy Pull Apart Pinwheels

Your little one is going to love these cheesy, garlicky, veggie loaded pinwheels. They are perfect for kids of all ages, but especially as a baby led weaning lunch idea or lunchbox filler for older kids. I made the dough using my 2 ingredient dough which is so quick and handy. Make ahead of time and freeze to help make life as easy peasy as possible.

INGREDIENTS

• 2 cups self-raising flour
• 1 3/4 cups Greek yogurt
• 60g (1/4 cup) soft butter
• 2 cloves garlic crushed
• 2 tsp Italian herbs
• 2 large handfuls spinach finely chopped
• Handful fresh thyme finely chopped
• 1/2 head broccoli steamed and finely chopped
• 100g mozzarella cheese

METHOD

1. Preheat oven to 180ºC/350ºC.
2. In a large bowl mix together the flour and Greek yogurt until it comes together into a dough. If it is too wet, add a little extra flour, if too crumbly, add a little extra yogurt.
3. Empty onto a lightly floured surface, then bring together until smooth. Roll the dough until it is around 3mm thick.
4. Spread the butter over the pastry, then add the crushed garlic and spread.
5. Sprinkle over the Italian herbs, finely chopped spinach and broccoli then evenly sprinkle over the cheese.
6. Take the longest side and roll up the pastry tightly into a roll. Use a knife to cut into pinwheels, then place into a baking tray lined with parchment paper.
7. Bake for 25-30 minutes until golden brown. Cool to serve.