PESTO AND CHEESE PINWHEELS
Give cheese pinwheels extra flavor with tasty basil pesto sauce. These puff pastry Pesto and Cheese Pinwheels are flavorful additions to any brunch or dinner table.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings, 2 each
Number Of Ingredients 4
Steps:
- Unroll pastry onto lightly floured work surface. Spread with pesto sauce to within 1/4 inch of one short side; top with cheese. Roll up, starting at opposite short side.
- Place, seam side down, on parchment-covered baking sheet.
- Freeze 15 min. or until firm.
- Heat oven to 400ºF. Transfer pastry roll-up to cutting board; cut into 12 slices. Return, cut sides up, to prepared baking sheet; brush with egg.
- Bake 18 to 20 min. or until golden brown. Let stand 1 min. before transferring to wire rack. Cool slightly.
Nutrition Facts : Calories 240, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 0.9777 g, Protein 8 g
CHEESE & PESTO WHIRLS
These herby tear-and-share bread rolls have mozzarella and sun-dried tomatoes baked into them - perfect for a picnic or for dipping into soup
Provided by Cassie Best
Categories Buffet, Lunch, Side dish, Snack, Supper
Time 1h20m
Number Of Ingredients 9
Steps:
- Combine the flour, yeast, sugar and 1½ tsp fine salt in a large mixing bowl, or the bowl of a tabletop mixer. Measure out 300ml warm water and add roughly 280ml to the flour, along with the olive oil, and start mixing until the ingredients start to clump together as a dough. If the dough seems a little dry, add the remaining water. Once combined, knead for 10 mins by hand on your work surface, or for 5 mins on a medium speed in a mixer. The dough is ready when it feels soft, springy and elastic. Clean the bowl, drizzle in a little oil, then pop the dough back in, turning it over and coating the sides of the bowl in oil. Cover with some oiled cling film and set aside in a warm place to double in size - this will take 1-3 hrs, depending on the temperature.
- Line a baking tray with parchment. Uncover the dough and punch it down a couple of times with your fist, knocking out all the air bubbles. Tip out onto a floured work surface and dust the top with a little flour too, if it is sticky. Roll the dough out to a rectangle, roughly 40 x 30cm. Spread the pesto over the dough, then scatter over the tomatoes, both cheeses and the basil. Roll the dough up from one of the longer sides, into a long sausage.
- Use a sharp knife to cut the dough into 12 even pieces. Place on the baking tray, cut-side up, in a 3-by-4 formation, making sure the open end of each roll is tucked in towards the centre on the arrangement - this will prevent them from uncoiling during cooking. Leave a little space between each roll as they will grow and touch as they prove. Loosely cover with oiled cling film and leave to prove for 30 mins-1 hr until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
- Uncover the bread when it is puffed up. Bake on the middle shelf in the oven for 35-40 mins until golden brown and the centre looks dry and not doughy. Remove from the oven and leave to cool for at least 10 mins.
Nutrition Facts : Calories 293 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.4 milligram of sodium
PESTO PINWHEELS
These pesto pinwheels are one of the best easy appetizers! Flaky puff pastry filled with pesto, cheese, and prosciutto. Freezer-friendly and so festive!
Provided by Erin Clarke / Well Plated
Categories Appetizer
Time 55m
Number Of Ingredients 6
Steps:
- Unfold the first sheet of puff pastry on a work surface (if the pastry is sticky, lightly dust the work surface first). Roll it into a 10x12-inch rectangle. Spread with 1/4 cup of pesto leaving a 1/2-inch border on all sides. Lay 5 prosciutto slices on top, overlapping as needed. Sprinkle with 3/4 cup Mozzarella and 2 tablespoons Parmesan.
- Starting at the long (12-inch) edge, roll the puff pastry into a log. Press it lightly as you go so that the filling rolls inside the pastry. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for at least 20 minutes or up to 1 day. Repeat with the second sheet of puff pastry, and remaining pesto (if using 2 types of pesto, use the second variety here), prosciutto, and cheeses. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
- Once the logs have chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices. (If each log is 12 inches, you will get 24 rolls from each roll-if you are worried about the recipe yield, be sure to measure). Arrange the rolls on the baking sheet spiral-side up, spacing each 1 inch apart. Bake until the puff pastry is flaky and golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped basil as desired. Let cool slightly. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 pinwheel, Calories 85 kcal, Carbohydrate 5 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 4 mg, Fiber 1 g, Sugar 1 g
PESTO & GOAT'S CHEESE RISOTTO
A risotto that's bursting with fresh Italian flavours - simple to make, it's the perfect no-fuss midweek meal for two
Provided by Esther Clark
Categories Dinner, Main course
Time 32m
Number Of Ingredients 5
Steps:
- Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min. Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.
- Stir through the pesto and half the goat's cheese. Serve topped with the remaining cheese.
Nutrition Facts : Calories 745 calories, Fat 32 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 2.4 milligram of sodium
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