Mozzarella and pesto pinwheels - recipe

Ingredients

Recipe , Basil , Mozzarella , Pesto , Pinwheels

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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

Mix into a soft dough and knead for 5 minutes.
3

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

Cut into 12 equal slices, place onto a greased baking tray, and prove until double in size.
7

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

⇐ Multigrain bread

Molasses bread rolls ⇒