Pesto Swirl Tear & Share

Herby pesto swirls that are perfect for a picnic or with soup.

Servings: 12 Swirls

Author:

Prep Time
20 minutes

Cook Time
30 minutes

Proofing Time
1 hour, 45 minutes

Total Time
2 hours, 35 minutes

Course:

Side Dish Appetizer Baking Party Food

Cuisine:

Italian

Keywords:

summer autumn fall Bread easy Lunch winter Dinner Roll Pesto Dinner Party Spring Buns Eantertaining Picnic Share Packed Lunch Bun tear and share Dinner Roll Pesto Swirls Soup Bread Swirl Tear Tear n Share

🧂 Ingredients

450 grams Strong White Bread Flour
7 grams Fast Action Yeast
1 tbsp Caster Sugar
1 tsp Salt
300 ml Warm Water
1 tbsp Olive Oil

(plus extra)
170 grams Pesto

(Avocado Pesto Recipe) [https://www.cubbinthekitchen.com/avocado-pesto-salad/]
50 grams Mozzarella

(Ready Grated)
50 grams Cheddar Cheese

(Ready Grated)

Instructions

1 Make the Dough

In the bowl of a stand mixer (fitted with a dough hook) or a large bowl combine
the Flour, Yeast, Sugar & Salt.

Mix the dry ingredients and stream in the Warm Water and Olive Oil. Let it come
together into a dough and then knead.

If kneading by hand this will take approx 10 minutes if you are using a stand
mixer it will take 6-7 on a medium-low speed.

Once you have a smooth springy dough place in an oiled bowl and turn so it is
slicked in oil and cover with a clean tea towel. Let it proof until doubled in
size (1 hour at room temp but could take longer if it is particularly cold)
2 Roll and Shape

Once the dough has doubled in size knock the air out by pushing down in the
centre.

Tip on to a lightly floured surface and if it is sticky a little flour over the
top of the dough.

Roll out into a rectangle. You want this to be about 40cm x 30cm.

Spread the Pesto over the dough and then cover with the grated Cheese.

Take a long edge and roll up nice and tight.

Cut into 12 equal portions and place into a baking tin. (Give them space to
grow)

Cover with a clean tea towel and let proof for a further 45 minutes.

Preheat the ven to 180°C Fan
3 Bake Time

Bake the swirls for 30 minutes until golden brown and cooked through.

Allow them to cool for 5 minutes before attmpting to tear apart. (They keep
their heat really well so can be served after cooling for up to 20 minutes and
still be a pleasent temperature)