Cheese & Pesto Pinwheels

Need some new nibbles for your Summer picnics? Try these tasty double cheese and pesto pinwheels, they will not disappoint!

25-30minutes
Makes 12
Easy
Suitable for home freezing

Ingredients

  • 175ml warm water
  • 50g butter
  • 300g Juvela Gluten Free White Mix
  • 2tsp dried yeast
  • 1tbsp caster sugar
  • 1tsp salt
  • 100g fresh pesto
  • 100g semi-dried tomatoes, roughly chopped
  • 75g grated mozzarella
  • 25g grated parmesan
  • Method

    1. Melt the butter and then leave to cool slightly.
    2. In a large bowl, combine the Mix, yeast, sugar and salt.
    3. Add the butter and water and stir with a wooden spoon to form a dough.
    4. Knead for 5minutes by hand or in a food mixer with a dough hook.
    5. Transfer to a large oiled bowl, cover with oiled cling film and leave to prove in a warm place for 1hour until doubled in size.
    6. Knead the dough lightly on a surface dusted with Gluten Free Mix and then roll out into a rectangle (approx 30 x 20cm).
    7. Spread the pesto over the dough, then add the tomatoes, followed by the mozzarella and finally the parmesan.
    8. Roll the dough (from the longer side) to form a long sausage, then using a sharp knife, cut into 12 pieces.
    9. Pop onto a baking tray, cut side up and with a little space inbetween each roll.
    10. Bake in a preheated oven (200°C/180°Fan/Gas Mark 6) for 25-30minutes until golden brown.