Ingredients
- ½ pound / 225 grams Pizza Dough (homemade or store bought)
- Pesto of any kind (make sure it is thick like a paste & not saucy)
- Mixed herbs / Pizza seasoning
- Hot pepper flakes / Chili flakes
- Grated Cheese (optional)
- Oil / Melted Butter / Egg-wash
Pizza dough - If it is frozen, thaw in refrigerator for a couple of hours and then remove, knead again & leave in a warm spot for 1 hour.
Instructions
- Brush a baking pan with oil / butter and sprinkle some cornmeal / semolina all over. This will prevent the pesto swirl rolls from sticking to the pan.
- Thaw the pizza dough. And then let it rise again in a warm spot for about an hour.
- Add some flour on the board and roll out the pizza into a thin sheet. Thinner you roll, more swirls you can get.
- Leaving about ½ an inch on all sides, generously add the pesto. Sprinkle some mixed herbs and grated cheese.
- Starting from the longer side, tightly roll into a log and seal the edges by pinching the end of the dough into the log. Cut of extra sides.
- You can cut about 16 swirls out of a log of 12-14 inches long. Start by cutting log in half. Then cut each half by another half. Keep doing the same until you have as many swirl rolls as you like.
- Place each swirl roll on the baking pan about ½-1 inch apart. Cover with plastic wrap of loose kitchen towel and let the rolls rise for a good 1 hour or until the rolls have plumped up well. Meanwhile, heat over to 400deg F
- Once the rolls have doubled in size, brush with melted butter / egg wash. Add some more pesto on top if you like.
- Bake for 20-22 minutes or until the rolls are cooked.
Recipe by Foodomania at http://foodomania.com/pesto-swirl-rolls/
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