Mozzarella and Pesto Pinwheels
1 Reviews
About our mozzarella and pesto pinwheels recipe
Pinwheels please! If you love pizza, and all things cheesy, then you've just met your perfect match. The deliciousness of rich pesto sauce, rolled up into wheels oozing with gooey mozzarella cheese, sandwiched with soft dough. We're off to bake them as we speak.
Whether you're looking for fun lunch ideas, or tasty snacks to pack up for a day out, our pinwheels have got you covered. Imagine everyone's face when you pull out these freshly baked Mozzeralla and Pesto pinwheels on your next picnic!
These yummy golden pinwheels aren't just for summer either, making the perfect canape for party season for vegetarians - they'll be gone in seconds. Complete your party platters with Quiche Lorraines or our wholemeal spinach, feta and potato pies.
Ingredients
- 650gAllinson's Strong white bread flour
- 1 tspSalt
- 1 tspBillington's Unrefined Golden Caster Sugar
- 15gButter (unsalted) (softened)
- 7gEasy bake yeast
- 400mlWarm water
- 15mlPesto
- 50gMozzarella (grated, plus additional for sprinkling)
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 the dough until it is 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.