Recipe: To Try At Home Pesto-cheese rolls

Recipe: To Try At Home Pesto-cheese rolls Delicious, fresh and tasty.

Pesto-cheese rolls. To make them easier to roll I used shredded mozzarella cheese and added sun-dried tomatoes for a little color and a little added flavor (not that it needs any). To prevent the pesto and cheese from leaking out dip the rolls into egg and then italian style bread crumbs. Generously grease the bottom and sides of a jumbo muffin tin ( you can also use a regular size muffin tin) To prepare the filling, combine the cream cheese, Shreds, basil, olive oil, garlic and salt in the food processor and pulse until all the ingredients are well mixed Roll bread dough into a sheet, spread with ingredients, roll-up, and slice.

This is fine for a small family dinner.

These savory Pesto Cheese Pinwheel Rolls are filled with pesto sauce, Parmesan cheese, feta cheese, and Fontina cheeses for an extra special roll.

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You can cook Pesto-cheese rolls using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Pesto-cheese rolls

1. Prepare 350 g of strong white flour.

2. It’s 50 ml of olive oil.

3. Prepare 1 of egg.

4. Prepare 1-2 of large tbsp sour cream or cream freiche.

5. It’s 20 g of fresh yeast or 10g dried yeast.

6. Prepare 1 tsp of salt.

7. Prepare 100 ml of tepid milk.

8. You need 2 tsp of sugar.

9. Prepare of Stuffing.

10. It’s of Pesto.

11. It’s of Grated cheese.

12. You need of Melted butter.

We tend to be baking and cooking things all the time and you can't eat.

Put all the ingredients together (except pesto sauce and cheese) in a bread machine.

Combine with yeast and sugar in a mixing bowl.

In a small bowl combine brown rice flour, potato starch, sorghum flour, tapioca starch, baking powder, xanthan gum, salt, garlic powder, and baking soda.

Pesto-cheese rolls step by step

1. Whisk together the tepid milk sugar and yeast. Leave on side for a few minutes..

2. In a bowl mix together flour, olive oil, salt and 1 tbsp of cream freiche or sour cream. (The 2nd tbsp only needed if the dough seems to be hard) Now add the yeast milk and knead the dough for about 10 minutes, for about 5 minutes if you are using kitchenaid. You should have a nice light and semi sticky dough..

3. In a large bowl let it rise in a warm place for about 50min to an hour but until it’s at least double a size..

4. Cut the dough into two..

5. Roll them out one by one to a rectangular shape about 0.5 inch thick. Spread lightly some melted butter over the flat dough. Spread the pesto evenly and sprinkle grated cheese over it..

6. Roll them up from the longer side and cut them to triangle shapes. Put them on a baking tray leaving about an inch between them. (I used 2 trays but only put one tray at the time into the oven).

7. Egg wash the top and leave them to rest for about 20 minutes before baking them for 20 minutes on 200 Celsius degree on bottom and top setting. (No fan setting if possible).

To make chicken rolls: Combine margarine/butter, pesto and bell pepper, stirring until smooth.

Sprinkle each flattened chicken breast with salt and pepper.

Combine cornflake crumbs and paprika in a shallow bowl.

Looks similar to a cinnamon roll, these dinner rolls are savory (garlic) and made with pesto and Parmesan cheese.

A crowd favorite and a family favorite.