Tapenade Pinwheels

Dough**
2 c + 3 T     Flour, all purpose
½ T             Yeast
½ T             Salt
½ T             Chia seeds (optional)

1 c              Water, slightly warm

Swirls
8 oz.       Cream Cheese
¼ c         Spread-mmms Beldi Olive Tapenade with Garlic & Rosemary​

 Dough

1. Mix dry ingredients together, until thoroughly combined.
2. Add water and stir until all ingredients are incorporated into a loose dough.
3. Loosely cover and let rise for 2 hours.
4. Recommended: Place dough in fridge for a minimum of 2-3 hours, but preferably overnight.  Can stay in the fridge up to 10 days.

NOTE: The dough is easier to handle when cold.  The longer it sits in the fridge, the more complex its flavor will be.

Swirls

1. Brush a cast iron skillet (or pie pan) with olive oil.
2. Remove cream cheese from refrigerator to warm up.  This will aid in spreading.
3. Remove dough from the fridge and place on a lightly floured surface.
4. Roll dough into a 12” x 15” (approx.) rectangle.
5. Spread the cream cheese evenly over the dough (up to the edge).
6. Spread the tapenade into a thin layer over the cream cheese.
7. Roll the dough together (long ways), jelly roll style.
8. Cut the dough into 9 pieces (approx. 1.5” thick).
9. Arrange the pieces, cut side up, in the cast iron skillet.  
10. Set in a warm place to rise for 1 hour & 20 minutes.
11. Preheat the oven to 425 degrees.
12. Bake for 25-30 minutes, or until top of swirl is a nice golden brown.
13. Remove from oven and let cool for 5 minutes.
14. Remove swirls from pan and place on a rack to finish cooling.​​

​Serve and enjoy!

 ** This dough recipe is based on the the Master Recipe from New Artisan Bread in Five Minutes a Day