Pesto Rolls Recipes

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PESTO CHEESY CHICKEN ROLLS



Pesto Cheesy Chicken Rolls image

This is a very simple yet exciting dish your family will love. It's something different from your average chicken recipe.

Provided by CHOMPY

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 4

Number Of Ingredients 4

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 cup prepared basil pesto
4 thick slices mozzarella cheese
cooking spray

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  • Spread 2 to 3 tablespoons of the pesto sauce onto each flattened chicken breast. Place one slice of cheese over the pesto. Roll up tightly, and secure with toothpicks. Place in a lightly greased baking dish.
  • Bake uncovered for 45 to 50 minutes in the preheated oven, until chicken is nicely browned and juices run clear.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 5.6 g, Cholesterol 123.5 mg, Fat 40.3 g, Fiber 1.8 g, Protein 49.5 g, SaturatedFat 14.2 g, Sodium 886.1 mg, Sugar 0.6 g

PESTO LASAGNA ROLLS



Pesto Lasagna Rolls image

Each of these noodle roll-ups has just the right amount of filling and bakes in a fraction of the time a traditional deep-dish lasagna takes.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
12 lasagna noodles
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 large egg
2 cups whole milk ricotta
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 1/2 cups shredded mozzarella
3/4 cup grated Parmesan
1 cup store-bought pesto
1 tablespoon extra-virgin olive oil
Crushed red pepper flakes, optional

Steps:

  • Position an oven rack to the middle position and preheat the oven to 425 degrees F.
  • Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet.
  • Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Whisk in the milk, a large pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes. Allow the bechamel sauce to cool slightly.
  • Beat the egg in a large bowl and then stir in the ricotta, spinach, 1 1/2 cups of the mozzarella cheese, 1/2 cup of the Parmesan, 1/2 cup of the pesto, a large pinch of salt and a few grinds of pepper. Stir the remaining 1/2 cup pesto into the slightly cooled bechamel sauce.
  • Brush a 13- by 9- inch baking dish with oil. Spread 1/4 cup of the pesto-bechamel sauce on to the bottom of the dish.
  • Lay half of the cooked lasagna noodles on a clean work surface and spread 1/3 cup of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up. As you make the rolls, transfer them to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining pesto-bechamel sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan. Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Sprinkle with crushed red pepper, if using, and let stand for 5 minutes before serving.

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

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

PARTY PESTO PINWHEELS



Party Pesto Pinwheels image

I took a couple of my favorite recipes and combined them into these delicious hors d'oeuvres. The colorful and impressive snacks come together easily with refrigerated crescent roll dough, prepared pesto sauce and a jar of roasted red peppers. -Kathleen Farrell, Rochester, New York

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 pinwheels.

Number Of Ingredients 5

1 tube (8 ounces) refrigerated crescent rolls
1/3 cup prepared pesto sauce
1/4 cup roasted sweet red peppers, drained and chopped
1/4 cup grated Parmesan cheese
1 cup pizza sauce, warmed

Steps:

  • Unroll crescent dough into two long rectangles; seal seams and perforations. Spread each with pesto; sprinkle with red peppers and cheese. , Roll each up jelly-roll style, starting with a short side. With a sharp knife, cut each roll into 10 slices. Place cut side down 2 in. apart on two ungreased baking sheets. , Bake at 400° until golden brown, 8-10 minutes. Serve warm with pizza sauce.

Nutrition Facts : Calories 76 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 201mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

PESTO-POTATO ROLLS



Pesto-Potato Rolls image

These pretty rolls are baked side by side in cake pans. To serve, turn the rolls out of the pans, and let your guests pull them apart.

Yield Makes 28 rolls

Number Of Ingredients 10

3 1/2 cups water
1 11- to 12-ounce russet potato, peeled, cut into 1/2-inch pieces
2 teaspoons salt
1 tablespoon active dry yeast (for do-ahead version) or quick-rising dry yeast (for same-day version)
6 tablespoons purchased pesto
1 tablespoon sugar
Pinch of ground black pepper
1/2 cup plus 6 tablespoons unsalted butter, melted, cooled slightly
2 large eggs
4 3/4 cups (about) bread flour

Steps:

  • Mix 3 1/2 cups water, potato and 1 teaspoon salt in saucepan. Cover; boil until potato is very tender, about 20 minutes. Mash potato with cooking water until smooth. Transfer 2 cups potato-water mixture to bowl (discard any remaining mixture); cool to 105°F to 115°F.
  • Whisk yeast, then pesto, sugar, pepper and remaining 1 teaspoon salt into potato mixture. Whisk in 1/2 cup melted butter, then eggs. Add enough flour, about 1/2 cup at a time, to form smooth and sticky dough, stirring vigorously with wood spoon. Butter large bowl. Transfer dough to bowl; turn to coat. Cover bowl with plastic wrap. For do-ahead version: Refrigerate dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
  • Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Roll out dough on floured surface to 1/3-inch-thick round. Using floured 2 1/2-inch round cutter, cut out rounds. Reroll dough scraps and cut out additional rounds. Dip top of each dough round briefly into 6 tablespoons melted butter. Fold each dough round into half-circle, buttered surfaces pressed gently together. Arrange half of folded dough rounds side by side, with flared sides turned up, in each prepared pan. Cover loosely with plastic wrap and let rise in warm draft-free area until dough rounds are almost doubled in volume, about 30 minutes for chilled dough and 20 minutes for room-temperature dough.
  • Meanwhile, position rack in center of oven; preheat to 400°F. Bake rolls until golden, about 25 minutes. Cool in pans at least 20 minutes. Turn out. Serve warm or at room temperature.

PESTO



Pesto image

Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.

Provided by ANDERVAL

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 16

Number Of Ingredients 6

3 cups packed fresh basil leaves
4 cloves garlic
¾ cup grated Parmesan cheese
½ cup olive oil
¼ cup pine nuts
½ cup chopped fresh parsley

Steps:

  • Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g

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