.jpg?w=3840&q=85&auto=format&lossless=1)
.jpg?w=3840&q=85&auto=format&lossless=1)
.jpg?w=3840&q=85&auto=format&lossless=1)
.jpg?w=3840&q=85&auto=format&lossless=1)
About the bake
If you love pizza then you are sure to love these too. A delicious combination of rich pesto sauce and creamy mozzarella cheese wrapped up in soft dough, these pinwheels are a wonderful way to brighten up lunchtime or a welcome addition to any picnic.
Method
Step 1:
Place the flour, salt, sugar, butter, yeast and water into a mixer with a dough hook.
Step 2:
Mix into a soft dough and knead for 5 minutes.
Step 3:
If mixed by hand, knead for at least 10 minutes.
Step 4:
Roll out the dough to a 30x23 cm rectangle. Then spread over the pesto be careful not to over fill as this is likely to spill out when baked.
Step 5:
Sprinkle the mozzarella cheese over the top of the pesto and then roll up the dough like a swiss roll and seal along the seam.
Step 6:
Cut into 12 equal slices, place onto a greased baking tray, and prove until double in size.
Step 7:
Preheat the oven to 190°C (170°C fan, gas mark 5)
Step 8:
Lightly sprinkle additional mozzarella over the top of the pinwheels and bake for 25 minutes until golden brown. Once baked place on a cooling rack and leave to cool.
Ingredients
- 650g Allinson's Strong white bread flour
- 1 tsp Salt
- 1 tsp Billington's Unrefined Golden Caster sugar
- 15g Butter (unsalted) (softened)
- 7g Easy bake yeast
- 400ml Warm water
- 15ml Pesto
- 50g Mozzarella (grated, plus additional for sprinkling)
- 650g Allinson's Strong white bread flour
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
- 650g Allinson's Strong white bread flour
- 1 tsp Salt
- 1 tsp Billington's Unrefined Golden Caster sugar
- 15g Butter (unsalted) (softened)
- 7g Easy bake yeast
- 400ml Warm water
- 15ml Pesto
- 50g Mozzarella (grated, plus additional for sprinkling)
- 650g Allinson's Strong white bread flour