I want to introduce pinwheel steak to the meat dept. we don't carry flank steak that would usually be used. so i am going to use something else..we also don't carry spinach leaves or mozzellara cheeze in slices only shredded. is there anything i could substitute for the spinach leaves? and what other cheese wood be best?
cut a few top round steaks about a /14" thick and run them through the cuber one time. I don't know what else you could use for the spinach but provalone cheese would be a good sub for the moz. We sell allot of pinwheels stuffed with bread dressing so that's another possibility.
nope..only spinach we have is canned. i am really trying to figure out how i can do it i got the meat covered i got the cheese covered now. but the spinach what can i do about that? i want to start this friday
Use the canned spinach and make almost like a spread or stuffing with it that would get your color you want, I would drain that spinach and add shredded motz, mix it up and spread it on. Maybe add a layer of Italian sausage for some added flavor and then cook one up and see how it tastes. Its always worth a try!
Use the canned spinach and make almost like a spread or stuffing with it that would get your color you want, I would drain that spinach and add shredded motz, mix it up and spread it on. Maybe add a layer of Italian sausage for some added flavor and then cook one up and see how it tastes. Its always worth a try!
I thint i'll try the sausage pinwheel at my store. Sounds like a winner, I'll let you know how they come out.
Inside round would work well either tenderized or cut thin. Fresh kale would work well with the cheese. You could also use a tapenade with a feta or goat cheese. We sometimes make tomato basil bnls pork loin pinwheels.
