Caprese pinwheels

I don´t read many magazines but there is one I make an exeption for. It´s called Zonder Meer, a dutch magazine full of recipes for people who have food allergies. This recipe is from the newest issue (Nr.6) all credits go to Zonder meer magazine. As the recipe is in dutch I have translated it into English. The pinwheels turned out so good that I didn't see any reason to change anything about the recipe.

  

Caprese pinwheels

recipe

450 g gluten free wholegrain bread mix
7 g dried yeast
20 g olive oil
200 g mozzarella cheese
100 g sundried tomatoes in oil
30 g fresh basil leaves
A sprinkle of sea salt

♥ Dissolve the yeast in 300 ml lukewarm water

♥ Add the bread mix and the olive oil knead the dough until it forms a bal, let the dough rise for 30 min

♥ Preheat the oven to 190 degrees

♥ Slice the mozzarella, basil leaves and sundried tomatoes into small pieces

♥ Cover your worktop with a small amount of cornflour

♥ Roll out the dough into a cm thick square

♥ Sprinkle the mozzarella, basil, sundried tomatoes and sea salt over the dough, make sure to leave 10 cm on the right uncovered

♥ Roll up the dough starting at the left side, then cut the roll into slices

♥ Bake the pinwheels for 20-25 min in the middle of the oven