Pesto Pinwheel Tear-a-Part
It would help if you thought of my Pesto Pinwheel Tear A Part as a savory cinnamon roll. Savory pinwheels are made the same way, but instead of cinnamon and sugar, a delicious mixture of pesto and mozzarella cheese is baked in a rich dough.
Sun-dried tomatoes and fresh basil are the keys to this fantastic recipe. The melted cheese and the pesto come together to form an unusual plan that is perfect for an Italian dinner or even an appetizer.
I love to dip this pesto tear apart in ranch dressing; I love the creaminess of the ranch mixed with the herbs from the bread, Sheer perfection. Enjoy!
Pesto Pinwheel Tear A Part
My herby tear-a -Part rolls have mozzarella and sun-dried tomatoes and pesto baked into them - perfect for a lunch or for a side dish with soup.
Ingredients
- 450 grams white bread flour
- 7 grams fast-action dried yeast
- 1 tsp sugar
- 2 tablespoon olive oil
- 150 grams fresh pesto
- 240 grams semi-dried tomatoes, drained and chopped
- 100 grams mozzarella (ready-grated is best for this, as it is drier than fresh)
- 50 grams parmesan, grated
- handful basil leaves
Instructions
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Combine the flour, yeast, sugar, and 1½ tsp salt in a large mixing bowl or the bowl of a tabletop mixer.
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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 the dough seems a little dry, add the remaining water.
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Once combined, knead for 5 mins on a medium speed in a mixer.
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The dough is ready when it feels soft, springy and elastic.
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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 set aside in a warm place to double in size – this will take 1-3 hrs, depending on the temperature.
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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 too, if it is sticky. Roll the dough out to a rectangle, roughly 40 x 30cm.
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Spread the pesto over the dough, then scatter over the tomatoes, both cheeses and the basil. Roll the dough up from one of the longer sides, into a long sausage.
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Use a sharp knife to cut the dough into 12 even pieces. Place on the baking tray, cut-side up, in a 3-by-4 formation, making sure the open end of each roll is tucked in towards the center 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 mins–1 hr. until almost doubled in size again.
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Heat oven to 350f.
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Uncover the bread when it is puffed up. Bake on the middle shelf in the oven for 35-40 mins until golden brown and the center looks dry and not doughy. Remove from the oven and leave to cool for at least 10 mins. Enjoy!