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Cheese and pesto whirls

Makes delicious snacks or serve with tomato soup for lunch. - by Family Circle
  • 15 Apr 2020
Cheese and pesto whirls
Prep: 40 Minutes - Cook: 40 Minutes - Serves 12
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These rolls are perfect for picnics as they won't go soggy. 

Ingredients

450g strong white bread flour, plus extra for dusting

7g sachet fast-action dried yeast

1 tsp golden caster sugar

2 tbsp olive oil, plus extra for drizzling

150g tub fresh vegetarian pesto

240g tub semi-dried tomatoes, drained and roughly chopped

100g grated mozzarella (ready-grated is best)

50g parmesan (or vegetarian alternative), grated

Handful basil leaves

Method

  1. Combine the flour, yeast, sugar and 1½ tsp fine salt in a large mixing bowl, or the bowl of a tabletop mixer. Measure out 300ml warm water and add roughly 280ml to the flour, along with the olive oil, and start mixing until the ingredients start to clump together as a dough. If it seems a little dry, add the rest of the water. Once combined, knead for 10 minutes by hand on your work surface, or for 5 minutes on a medium speed in a mixer. The dough is ready when it feels soft, springy and elastic. Clean the bowl, drizzle in a little oil, then pop the dough back in, turning it over and coating the sides of the bowl in oil. Cover with some oiled cling film and put in a warm place to double in size (1-3 hrs, depending on the temperature).

  2. Line a baking tray with parchment. Uncover the dough and punch it down a couple of times with your fist, knocking out all the air bubbles. Tip out onto a floured work surface and dust the top with a little flour if it's sticky. Roll the dough out to a rectangle roughly 40 x 30cm. Spread over the pesto, then add the tomatoes, cheeses and basil. Roll the dough up from one of the longer sides, into a long sausage.

  3. Use a sharp knife to cut the dough into 12 even pieces. Put on the baking tray, cut-side up, in a 3-by-4 formation, making sure the open end of the roll is tucked in towards the centre on the arrangement – this will prevent them from uncoiling during cooking. Leave a little space between each roll as they will grow and touch as they prove. Loosely cover with oiled cling film and leave to prove for 30 minutes to 1 hour until almost doubled in size again. Heat oven to 200 degrees C/ 180 degrees C fan-forced. 

  4. Uncover the bread when it is puffed up. Bake on the middle shelf in the oven for 35-40 minutes until golden brown and the centre looks dry and not doughy. Remove from the oven and leave to cool for at least 10 minutes. 

Family Circle Autumn 2020 is ON SALE NOW!

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