Pesto Eggs
- 5 mins
- 1
- Easy
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Cheese & Pesto Pinwheels
Need some new nibbles for your Summer picnics? Try these tasty double cheese and pesto pinwheels, they will not disappoint!
-
Cook: 25 mins
Prep: 15 mins - 12
- Easy
- Suitable for home freezing
Go back
Cheese & Pesto Pinwheels
Need some new nibbles for your Summer picnics? Try these tasty double cheese and pesto pinwheels, they will not disappoint!
-
Cook: 25 mins
Prep: 15 mins - 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
- Melt the butter and then leave to cool slightly.
- In a large bowl, combine the Mix, yeast, sugar and salt.
- Add the butter and water and stir with a wooden spoon to form a dough.
- Knead for 5minutes by hand or in a food mixer with a dough hook.
- 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.
- Knead the dough lightly on a surface dusted with Gluten Free Mix and then roll out into a rectangle (approx 30 x 20cm).
- Spread the pesto over the dough, then add the tomatoes, followed by the mozzarella and finally the parmesan.
- Roll the dough (from the longer side) to form a long sausage, then using a sharp knife, cut into 12 pieces.
- Pop onto a baking tray, cut side up and with a little space inbetween each roll.
- Bake in a preheated oven (200°C/180°Fan/Gas Mark 6) for 25-30minutes until golden brown.
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