Pesto Swirl Rolls Recipes

CHEESE & PESTO WHIRLS

Cheese & pesto whirls image

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

Ingredients

450g strong white bread flour, plus a little for dusting
7g sachet fast-action dried yeast
1 tsp golden caster sugar
2 tbsp olive oil, plus a drizzle
150g tub fresh pesto
240g tub semi-dried tomatoes, drained and roughly chopped
100g grated mozzarella (ready-grated is best for this, as it is drier than fresh)
50g parmesan (or vegetarian alternative), grated
handful basil leaves

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 SWIRL ROLLS

Pesto Swirl Rolls image

Swirls of pesto and sun-dried tomatoes throughout this roll. Cook time includes 30 minutes rise time.

Provided by cookiedog

Categories Breads

Time 1h10m

Yield 12 rolls

Number Of Ingredients 7

Ingredients

1 (16 ounce) box hot roll mix
1 cup warm water
1 egg
2 tablespoons butter, softened
2/3 cup pesto sauce
1/3 cup drained and chopped sun-dried tomato packed in oil
4 tablespoons freshly shredded parmesan cheese, divided

Steps:

Lightly grease a 13-by-9-inch baking pan; set aside.
Prepare dough according to package directions using water, egg and butter; knead on a floured board for 5 minutes.
Roll or press into a 12-by-14 inch rectangle.
Spread with pesto
Sprinkle with sun-dried tomatoes and 2 tablespoons cheese.
Roll up dough starting at the short end.
With a very sharp knife, cut into 12 equal pieces and place cut side up in prepared pan.
Sprinkle with remaining 2 tablespoons cheese.
Cover and let stand in a warm place for 30 minutes or until double in size.
Preheat oven to 400°F
Bake for 20 to 25 minutes or until cooked through.

Nutrition Facts : Calories 210.5, Fat 9.5, SaturatedFat 3.3, Cholesterol 22.9, Sodium 468.2, Carbohydrate 26.5, Fiber 1, Sugar 4.8, Protein 4.6

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