Cheese Pesto Whirls Recipes

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CHEESE & PESTO WHIRLS



Cheese & pesto whirls image

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

Provided by Cassie Best

Categories     Buffet, Lunch, Side dish, Snack, Supper

Time 1h20m

Number Of Ingredients 9

450g strong white bread flour, plus a little for dusting
7g sachet fast-action dried yeast
1 tsp golden caster sugar
2 tbsp olive oil, plus a drizzle
150g tub fresh pesto
240g tub semi-dried tomatoes, drained and roughly chopped
100g grated mozzarella (ready-grated is best for this, as it is drier than fresh)
50g parmesan (or vegetarian alternative), grated
handful basil leaves

Steps:

  • Combine the flour, yeast, sugar and 1½ tsp fine salt in a large mixing bowl, or the bowl of a tabletop mixer. Measure out 300ml warm water and add roughly 280ml to the flour, along with the olive oil, and start mixing until the ingredients start to clump together as a dough. If the dough seems a little dry, add the remaining water. Once combined, knead for 10 mins by hand on your work surface, or for 5 mins on a medium speed in a mixer. The dough is ready when it feels soft, springy and elastic. Clean the bowl, drizzle in a little oil, then pop the dough back in, turning it over and coating the sides of the bowl in oil. Cover with some oiled cling film and set aside in a warm place to double in size - this will take 1-3 hrs, depending on the temperature.
  • 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.

Nutrition Facts : Calories 293 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.4 milligram of sodium

PESTO GRILLED CHEESE SANDWICH



Pesto Grilled Cheese Sandwich image

I first had this sandwich at a small restaurant and immediately went home to duplicate the recipe. I've been making my grilled cheese sandwiches this way ever since!

Provided by RASSA2

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 1

Number Of Ingredients 6

2 slices Italian bread
1 tablespoon softened butter, divided
1 tablespoon prepared pesto sauce, divided
1 slice provolone cheese
2 slices tomato
1 slice American cheese

Steps:

  • Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
  • Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
  • Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
  • Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.

Nutrition Facts : Calories 503.3 calories, Carbohydrate 24.2 g, Cholesterol 81.7 mg, Fat 36.5 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 20 g, Sodium 1107.6 mg, Sugar 2.1 g

BACON AND CHEESE COCKTAIL SWIRLS



Bacon and Cheese Cocktail Swirls image

I have been making these for eons from an old Pillsbury cookbook, though I have changed the recipe a bit over time. I recently started using the new Recipe Creations flaky dough sheets from Pillsbury instead of the crescent dinner rolls listed below. Either way, they are very little work for such a huge welcoming from your guests and family. Be prepared to double this recipe.

Provided by Brandess

Categories     Breads

Time 30m

Yield 32 appetizers, 32 serving(s)

Number Of Ingredients 6

1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
1 (3 ounce) package cream cheese, softened
2 tablespoons onions, finely chopped
1 teaspoon milk
2 tablespoons hormel real bacon bits (can substitute 5 slices bacon, crisply cooked, crumbled)
1 tablespoon parmesan cheese, grated

Steps:

  • Heat oven to 375°F.
  • If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into 4 rectangles.
  • In small bowl, mix cream cheese, onion and milk; beat until well blended.
  • Spread about 2 tablespoons cream cheese mixture evenly over each rectangle.
  • Sprinkle each with bacon.
  • Roll up, starting at longest side; pinch edges to seal.
  • Cut each roll into 8 slices.
  • Place on ungreased cookie sheet.
  • Sprinkle with cheese.
  • Bake 12 to 15 minutes or until golden brown.
  • Serve warm. Store in refrigerator.

Nutrition Facts : Calories 32.1, Fat 1.4, SaturatedFat 0.7, Cholesterol 6.7, Sodium 43.9, Carbohydrate 3.9, Fiber 0.3, Sugar 0.4, Protein 0.9

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