Mushroom Pinwheels

• Mushroom Filling:
• 1/4 cup olive oil
• 1/2 cup finely chopped onion
• 2 cups finely chopped mushrooms
• 1 tablespoon sesame seeds
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• Dough:
• 2 to 2 1/4 cups all-purpose flour
• 1 envelope Fleischmann's(R) RapidRise Yeast
• 1 teaspoon salt
• 1/2 cup water
• 1/4 cup milk
• 2 tablespoons olive oil
• 1 cup shredded Cheddar Cheese
• 1 egg white
• 1 tablespoon water
• 1/4 cup sesame seeds

1. To make Mushroom Filling: Heat olive oil in a skillet over medium-high heat. Add onion; cook 2 minutes, stirring frequently. Add mushrooms; cook 5 minutes, stirring occasionally. Stir in 1 tablespoon sesame seeds, garlic salt and ground black pepper. Remove from heat; let cool.
2. Combine 2/3 cup flour, undissolved yeast and salt. Heat water, milk and olive oil until very warm (120u0b0 to 130u0b0F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
3. Roll dough to 16 x 9-inch rectangle. Spread evenly with Mushroom Filling; sprinkle with cheese. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Mix egg white with water; brush on all sides of dough. Sprinkle with sesame seeds. Cut into 12 equal portions. Place, cut sides up, on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
4. Bake at 375u0b0F for 20 to 25 minutes or until done. Serve warm.

mushroom filling, olive oil, onion, mushrooms, sesame seeds, garlic salt, ground black pepper, flour, rapidrise, salt, water, milk, olive oil, cheddar cheese, egg, water, sesame seeds

Taken from www.myrecipes.com/recipe/mushroom-pinwheels (may not work)