Course Baby Led Weaning, baby led weaning dinner, Baby Led Weaning Lunch, Baby Led Weaning Snack, Toddler Friendly, Toddler Lunch
Cuisine American
Servings 9pinwheels
Calories 122kcal
Equipment
A large bowl
work surface
Knife
12 cup muffin tin
kitchen scissors (optional but recommended)
Ingredients
1cupplain low-fat Greek yogurtor cottage cheese
1cupself-rising flour
1cupshredded cheddar cheese
⅓cupbroccoli floretsminced (no stems)
Get Recipe Ingredients
Instructions
Pre-heat Your Oven and Make the Dough. Pre-heat your oven to 350 F and set the rack to the middle position.In a large mixing bowl, combine the Greek yogurt (or cottage cheese) with the self-rising flour. Stir until a dough forms, then knead gently until smooth. If it feels sticky, sprinkle in 1 tablespoon of flour at a time until it’s no longer sticky.
Roll It Out. Lightly flour a work surface and roll out the dough into a rectangle shape, making one side slightly longer than the other.
Step 3: Add the Fillings.Evenly sprinkle the shredded cheddar cheese over the dough, followed by the minced broccoli florets.I just used kitchen scissors to cut the florets into small pieces. Starting from the long edge, roll the dough up gently into a log. Use a sharp knife to cut the log into 1-inch rounds.
Bake Until Golden Brown.Place each pinwheel into a muffin tin (it doesn’t have to be perfect — they’ll puff up beautifully). Bake at 350°F for 15–17 minutes, or until the cheese is melty and the tops are golden brown. Cool slightly, then enjoy warm!
Notes
Nutrition facts are using greek yogurt as the base. Scroll up to see substitutions (including dietary swaps), variations and storage tips!!! If you make these, please make sure to leave a rating and review & tag me on socials @easyeatsdietitian