Pesto and Mozzarella whirls
These pinwheels are fun and easy to make, they are like a savoury cinnamon bun, but with a filling of fresh homemade basil pesto and cheese.
This recipe is prepared with:
Ingredients
280 g water
7 g active dried yeast
2 Tbsp olive oil
1 tsp caster sugar
450 g strong white bread flour
1 tsp salt
, to taste
100 g mozzarella, grated
50 g Parmesan, grated
black pepper, to taste
Instructions
STEP 1/3
Fit the Dough Tool
Add water and yeast into the appliance bowl
Let rest for 5 minutes
Then add oil, sugar, flour, and salt
Select the Dough preset
Prove for 1 hour.
STEP 2/3
Transfer the dough to a lightly floured work surface
Roll out using a rolling pin into a rectangle, about 40 cm x 30 cm, with the long side nearest you
Spread pesto over the dough and sprinkle with mozzarella, Parmesan, and black pepper
Starting from the longest side, roll the dough into a log
Slice into 12 equal pieces
Place the dough pieces on a baking tray, cut side up and space them apart
Make sure the open end of each roll is placed towards the centre of the tray
Tip: This will prevent them from uncurling during baking
Cover loosely with greased cling film
Prove in a warm place for 30 minutes until doubled in size.
STEP 3/3
Preheat the oven to 180°C
Remove the cling film
Bake for 35 minutes at 180°C until golden brown
Remove from the oven and let cool for 10 minutes.
Serve.
Caster sugar can be replaced with granulated sugar.
Perfect for a picnic or a lunch box or serve warm with soup.
Pesto and Mozzarella whirls
These pinwheels are fun and easy to make, they are like a savoury cinnamon bun, but with a filling of fresh homemade basil pesto and cheese.
Ingredients
280 g water
7 g active dried yeast
2 Tbsp olive oil
1 tsp caster sugar
450 g strong white bread flour
1 tsp salt
, to taste
100 g mozzarella, grated
50 g Parmesan, grated
black pepper, to taste
FDM73.480SS
FDM73.850SS
Instructions
STEP 1/3
Fit the Dough Tool
Add water and yeast into the appliance bowl
Let rest for 5 minutes
Then add oil, sugar, flour, and salt
Select the Dough preset
Prove for 1 hour.
STEP 2/3
Transfer the dough to a lightly floured work surface
Roll out using a rolling pin into a rectangle, about 40 cm x 30 cm, with the long side nearest you
Spread pesto over the dough and sprinkle with mozzarella, Parmesan, and black pepper
Starting from the longest side, roll the dough into a log
Slice into 12 equal pieces
Place the dough pieces on a baking tray, cut side up and space them apart
Make sure the open end of each roll is placed towards the centre of the tray
Tip: This will prevent them from uncurling during baking
Cover loosely with greased cling film
Prove in a warm place for 30 minutes until doubled in size.
STEP 3/3
Preheat the oven to 180°C
Remove the cling film
Bake for 35 minutes at 180°C until golden brown
Remove from the oven and let cool for 10 minutes.
Serve.