Pesto Pinwheels Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Packed fresh basil,
3/4 cup: Pine nuts or almonds,
3 tbsp: Olive oil,
2 large: Garlic cloves, minced
1/2 tsp: Salt,
1/4 tsp: Pepper,
1/2 cup: Grated Parmesan cheese,
1/2 cup: Grated Romano cheese,
1/3 cup: Diced pimiento,
2: 1-lb loaves frozen bread dough, thawed
Fresh basil sprigs, optional
Directions:
In a blender container or food processor bowl combine the 1 cup basil, pine
nuts or almonds, 1 tbsp of the olive oil,garlic, salt and pepper. Cover and
blend or process until mixture is finely minced. Place mixture in a bowl;
stir in Parmesan chese, Romano cheese and pimiento. Set aside.
Lightly grease a 13x9x2-inch pan. Roll each of the loaves to an 8x8-inch
square. Brush squares lightly with remaining1 tbsp olive oil. Spread half
of the filling on each of the squares. Roll up each square, jello-roll
style. Seal seam. slices each roll into 8 equal pieces (16 total). Place in
prepared pan. Cover and let rise until nearly double (45 minutes to 1
hour). Bake in a 375
oven for 30 minutes or till golden. Cool slightly;
remove from pan. Serve warm.
Recipe by: Grace Eckstorm - Better Homes and Gardens - December
Posted to recipelu-digest Volume 01 Number 328 by The Taillons
on Nov 29, 1997
Source from luhu.jp
nuts or almonds, 1 tbsp of the olive oil,garlic, salt and pepper. Cover and
blend or process until mixture is finely minced. Place mixture in a bowl;
stir in Parmesan chese, Romano cheese and pimiento. Set aside.
Lightly grease a 13x9x2-inch pan. Roll each of the loaves to an 8x8-inch
square. Brush squares lightly with remaining1 tbsp olive oil. Spread half
of the filling on each of the squares. Roll up each square, jello-roll
style. Seal seam. slices each roll into 8 equal pieces (16 total). Place in
prepared pan. Cover and let rise until nearly double (45 minutes to 1
hour). Bake in a 375
oven for 30 minutes or till golden. Cool slightly;
remove from pan. Serve warm.
Recipe by: Grace Eckstorm - Better Homes and Gardens - December
Posted to recipelu-digest Volume 01 Number 328 by The Taillons
Source from luhu.jp