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Sourdough turkey and cheese pinwheels in glass baking dish
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Sourdough Turkey and Cheese Pinwheels

This recipe makes 12 medium sized pinwheels which will yields approximately 8-12 servings, depending on appetite. See tips for creating appetizer portions.
Servings: 12 pinwheels

Equipment

  • Large mixing bowl or stand mixer
  • Measuring cups and spoons
  • Dough Scraper
  • Rolling Pin
  • 9x13 baking dish
  • Pastry brush
  • Serrated knife
  • Flour duster

Ingredients

Starter preparation

  • 15-20 g 1 T. sourdough starter
  • 60 grams 7 tablespoons all-purpose flour or bread flour
  • 60 grams 1/4 cup water

Dough

  • 100 g ¼ and 2 T. whole milk, warmed (see step 2)
  • 40 g 2 T. and 2 t. water
  • 30 g 2 T. and 1 t. sugar
  • 100 g about 2/3 cup active sourdough starter
  • 375 g 2 ½ cups all purpose flour (see tips)*
  • 7 g 1 t. salt
  • 1 egg
  • 45 g 3 T. unsalted butter, softened

Filling

  • ¼ lb. about 6-8 slices, depending on size sliced deli turkey*
  • ¾ to 1 cup grated cheese Monterey Jack or Cheddar cheese are my preference*

Optional: Honey Mustard Glaze

  • 4 T. unsalted butter melted
  • 1 T. honey
  • 2 T. Dijon mustard
  • Optional: poppyseeds
  • Optional: fresh parsley minced

Instructions

Step 1: Activate Your Sourdough Starter

  • Feed your sourdough starter and let it sit at room temperature for 6-12 hours until bubbly and doubled in size.

Step 2: Prepare the Milk

  • Scald the milk by heating it to 130-140°F, then cool to 90-100°F before using.

Step 3: Make the Dough

  • In a bowl or stand mixer, combine warm milk, water, sugar, active starter, and flour. Mix until shaggy.
  • Add the egg and mix until incorporated.
  • Knead for 5-8 minutes in a stand mixer (or 8-12 minutes by hand).
  • Gradually add softened butter, kneading until fully absorbed.

Step 4: Bulk Fermentation

  • Place dough in a greased bowl or 4-qt Cambro container, cover, and ferment at room temperature for 4-8 hours until doubled.
  • Tip: You can cold ferment for 20-48 hours for deeper flavor.

Step 5: Shape the Pinwheels

  • Grease a 9x13 baking dish.
  • Roll dough into a 11x22-inch rectangle.
  • Layer turkey slices evenly, leaving a ½-inch border.
  • Sprinkle shredded cheese over the turkey.
  • Roll the dough tightly into a log and pinch the seam closed.
  • Trim uneven edges and cut 12 even pinwheels.
  • Arrange in the baking dish.

Step 6: Proofing

  • Cover and let rise at room temperature for 1-2 hours until puffy.
  • Make Ahead: Refrigerate for up to 4 hours after proofing if baking later.

Step 7: Bake the Pinwheels

  • Preheat oven to 375°F.
  • Brush with optional honey mustard glaze.
  • Bake for 22 minutes, rotate, then bake another 4-8 minutes until golden brown.
  • Cool for 10-20 minutes before serving.

Notes

*Ingredient notes:
Use all-purpose flour for a softer dough. Bread flour works, but all-purpose gives a more tender texture.
Smoked turkey adds great flavor, but ham or other favorite deli meats work well too.
I have used Monterey Jack and cheddar cheese, separately or combined. I love the flavor of cheddar and Monterey Jack gives a more creamy, melty texture. Swiss cheese would be a good choice if you use sliced ham.
Use shredded cheese instead of cheese slices so that they are easier to roll up.