Cheese & Pesto Swirls
These herby tear-and-share bread rolls have mozzarella and sun-dried tomatoes baked into them - perfect for a picnic or for dipping into soup
Ingredients
- .8 kg Basic white dough See recipe at http://thatfoodguynzrecipes.com/recipe/basic-white-dough/
- .15 kg Pesto
- .24 kg Semi-dried tomatoes drained and roughly chopped
- .1 kg Grated mozzarella
- .05 kg Parmesan
- .025 kg Fresh basil leaves
Instructions
- Make bread dough as per recipe and rise once to double.
- 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. 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.
- 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 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 mins–1 hr until almost doubled in size again. Heat oven to 200C/180C fan/gas 6.
- 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 centre looks dry and not doughy. Remove from the oven and leave to cool for at least 10 mins.
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