Kebob Pinwheels

These kebab pinwheels are inspired by the flavors many of us grew up with warmly spiced meat, simple dough, and food meant to be eaten hot, by hand, without ceremony.

They’re the kind of thing you make once and keep reaching for: tucked into lunchboxes, reheated after school, or served alongside eggs for a quick breakfast.

• 1 batch Dough Mix, 1/2 bag
• 2 cups shredded mozerella
• 1 egg

Filling

• 2 lb ground meat
• Eyeball spices to taste; salt, parsley, garlic, onion powder, Aleppo red pepper, all spice
  
• Optional: 1/2 cup shredded cheese

1. Preheat oven to 350°F and prepare one batch (1/2 the bag) of the Dough Mix as directed on package.
2. Roll out dough on flat, nonstick surface (we like to use a silicon mat), with the palm of your hands into a rectangular shape about 1/4” thick. If using rolling pin, we recommend you place parchment paper on top of dough prior to rolling to avoid dough sticking.
3. Prepare the filling in a bowl and spread it over the dough, careful to not tear it. Roll up dough tightly and cut into 8-12 equal sized rolls – use a very sharp knife or string to cut the roll.  Begin in the center by cutting the roll in half, then cut each 1/4-1/2 into half and continue until you have 8-12 pieces. If using 8x8 square pan, cut into 16 smaller pieces to fit snuggly.
4. Bake for 30 minutes or until evenly brown on top. Once the cinnamon rolls are removed from the oven pour the cool syrup onto the rolls.  
5. Allow the rolls to rest for 10 minutes.
6. Serve and Enjoy!