Mozzarella and pesto pinwheels - recipe

Mozzarella and pesto pinwheels

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  1. 1

    Place the flour, salt, sugar, butter, yeast and water into a mixer with a dough hook.

    For this step you'll need:

    • 650g Strong white bread flour
    • 1tsp Salt
    • 1tsp Unrefined golden caster sugar
    • 15g Butter (unsalted) softened
    • 7g Easy bake yeast
    • 400ml Warm water
  2. 2

    Mix into a soft dough and knead for 5 minutes.

  3. 3

    If mixed by hand, knead for at least 10 minutes.

  4. 4

    Roll out the dough to a 30×23 cm rectangle. Then spread over the pesto be careful not to over fill as this is likely to spill out when baked.

    For this step you'll need:

    • 15ml Pesto
  5. 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.

    For this step you'll need:

    • 50g Mozzarella grated, plus additional for sprinkling
  6. 6

    Cut into 12 equal slices, place onto a greased baking tray, and prove until double in size.

  7. 7

    Preheat the oven to 190°C (170°C fan, gas mark 5)

  8. 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.

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