PESTO PINWHEEL BUNS
An easy spinach-basil pesto gives delectable flavor to these rolls. -Taste of Home Test Kitchen,
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, place the spinach, basil, garlic, walnuts, cheese and pepper in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside., Punch dough down. Turn onto a lightly floured surface. Roll into a 12x10-in. rectangle. Spread pesto to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls., Place rolls cut side up in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 40 minutes., Bake at 350° until golden brown, 25-30 minutes. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 181 calories, Fat 9g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 200mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
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 SWIRL ROLLS
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
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
CHEESE AND PESTO SWIRLS
Delicious bite-sized cheese and pesto swirls are a taste sensation and are perfect for gatherings and events.
Provided by ClipCreativeAndPR
Categories Spreads
Time 50m
Yield 15 Swirls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 180 degrees centigrade.
- Grease an oven proof baking tray.
- On a clean surface scatter some plain flour and roll out the puff pastry until it is an inch thick, about an 16x10 inch rectangle.
- Spread the pesto thinly on to the pastry making sure you leave a 1 inch margin all the way around.
- Then sprinkle the cheddar, dried basil and season with salt and pepper to taste.
- Starting with one of the long sides of the rectangle roll the puff pastry like a Swiss roll making sure you paste the last inch with the egg wash, to seal it.
- Once rolled refrigerate the pastry for at least 20- 30 minutes.
- Once you have removed the pastry roll from the fridge use a sharp knife and cut in to ½ inch slices and place the slices on to the baking tray.
- Then use a pastry brush and paste the slices with egg wash.
- Cook the slices in the oven for abut 15-20 minutes or until golden brown and cooked.
- Transfer them to wire rack until completely cooled.
- Recipe by CLIP Creative and PR.
Nutrition Facts : Calories 605.7, Fat 44, SaturatedFat 16, Cholesterol 81, Sodium 434.8, Carbohydrate 36.9, Fiber 1.3, Sugar 0.8, Protein 15.8
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