Chocolate Mint Pinwheels
- Number of Servings: 32
Ingredients
2 pkg. (250 g.) PHILADELPHIA Light Cream Cheese, softened1.5 cup (1-1/2 sticks) butter, softened1.5 cup sugar2 tsp. mint extract3.25 cups white flour1.25 cup whole wheat flour2 tsp. baking soda6 tbsp cocoa
First make the white dough:
BEAT 1 package of cream cheese, 3/4 cup of butter, 3/4 cup sugar and mint in large bowl with electric mixer on medium speed until well blended.
In a second large bowl mix 2 1/4 cups white flour and 1 tsp baking soda baking soda. Add to cream cheese mixture to form soft dough. Refridgerate for 1 hour.
Next, make the chocolate dough:
BEAT second package of cream cheese, remaining butter and remining sugar in large bowl with electric mixer on medium speed until well blended.
In second large bowl, mix whole wheat flour and cocoa with remaining white flour and baking soda.
Add to cream cheese mixture to form soft dough. Refridgerate for 1 hour.
ROLL one of the white and one of the chocolate dough pieces into 10×8-inch rectangle on floured surface. Repeat with remaining dough pieces. Place rolled-out chocolate dough on rolled-out white dough; press gently to form even layer. Starting from the short side, roll up dough tightly to form a log; wrap tightly with plastic wrap. Repeat with remaining dough. Refrigerate 1 hour.
PREHEAT oven to 350°F.
CUT dough into 1/4-inch-thick slices; place on un-greased baking sheets. Bake 10 to 12 min. or lightly browned. Let stand 2 min. before transferring to wire racks. Cool completely.
Number of Servings: 32
Recipe submitted by SparkPeople user IT_NURSE.
BEAT 1 package of cream cheese, 3/4 cup of butter, 3/4 cup sugar and mint in large bowl with electric mixer on medium speed until well blended.
In a second large bowl mix 2 1/4 cups white flour and 1 tsp baking soda baking soda. Add to cream cheese mixture to form soft dough. Refridgerate for 1 hour.
Next, make the chocolate dough:
BEAT second package of cream cheese, remaining butter and remining sugar in large bowl with electric mixer on medium speed until well blended.
In second large bowl, mix whole wheat flour and cocoa with remaining white flour and baking soda.
Add to cream cheese mixture to form soft dough. Refridgerate for 1 hour.
ROLL one of the white and one of the chocolate dough pieces into 10×8-inch rectangle on floured surface. Repeat with remaining dough pieces. Place rolled-out chocolate dough on rolled-out white dough; press gently to form even layer. Starting from the short side, roll up dough tightly to form a log; wrap tightly with plastic wrap. Repeat with remaining dough. Refrigerate 1 hour.
PREHEAT oven to 350°F.
CUT dough into 1/4-inch-thick slices; place on un-greased baking sheets. Bake 10 to 12 min. or lightly browned. Let stand 2 min. before transferring to wire racks. Cool completely.
Number of Servings: 32
Recipe submitted by SparkPeople user IT_NURSE.
Nutritional Info Amount Per Serving
- Calories: 202.1
- Total Fat: 12.0 g
- Cholesterol: 32.9 mg
- Sodium: 176.4 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 1.3 g
- Protein: 3.2 g
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