Pesto Pinwheels


So, Pesto Pinwheels eh?

So one day, I was making cinnamon rolls,and had a bit of leftover Pesto that I had made a few days beforehand, and, well, sort of put it were the cinnamon and sugar should be.

It works in pretty much the same way, although I do love the prove on this one, as they prove into one another, and resemble a lovely appendage of floury goodness, just in time for tea.

Dip the life out of my Pesto Pinwheels, you know you want too!
cookware
Ingredients

For the Bread

450g Strong White Flour
300ml Luke warm Water
7g Yeast
1tsp Salt

For the Pesto

Handful of Basil
2 cloves of Garlic
50g Parmesan Cheese
2tbsp Olive Oil

Other Ingredients

1 Ball of Mozzarella

Nutrition

For one serving (serves 5)

Calories: 439kcal
Carbs: 70g
Fat: 10g
Protein: 17g


directions

1. Add the flour, yeast & salt into a mixing bowl, keeping the yeast & salt apart.

2. Mix it up and then add the water. Bring the mix together into a dough using your hands.

If you have a kitchen aid, insert the mixing bowl and put on the dough hook. Mix for 10mins on full.

3. If you don't have a kitchen aid, put the dough on to a floured surface, kneading for 10mins until the dough is sticky, but doesn't stick to your fingers.

Put the dough into an oiled bowl and cover with a damp tea cloth. Leave to prove for at least 3 hours.

4. Let's make the Pesto. Add all of the ingredients into a blender, and blitz down into a fine paste. Add more oil if it gets too thick.

Pour into a bowl and leave to marry the flavours.

5. After the first prove is over, knock back the dough and put it on a floured surface. Roll it out into a large rectangle.

6. Use a pizza cutter to straighten up the edges. Spread the Pesto all over the dough, ensuring it is evenly covered.

You can put other toppings on at this stage, I believe I put some mozzarella cheese in there with another grating of parmesan.

7. Roll the dough up into a really long sausage. Cut the sausage into 7 pieces and arrange in a round cake tone with one piece directly in the middle.

Leave to prove, covered in that damp tea cloth for 2 hours this time.

Pre- heat your oven to it's hottest setting, for about 45mins.

8. Lift off the tea cloth and you see you have big Pesto bread, in the shape of a cinnamon roll.

Bake for 30mins or until the top and bottom sound hollow to the tap.

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