Cheese And Pesto Swirls Food

PESTO PINWHEELS

Steps:

• Unfold the first sheet of puff pastry on a work surface (if the pastry is sticky, lightly dust the work surface first). Roll it into a 10x12-inch rectangle. Spread with 1/4 cup of pesto leaving a 1/2-inch border on all sides. Lay 5 prosciutto slices on top, overlapping as needed. Sprinkle with 3/4 cup Mozzarella and 2 tablespoons Parmesan.
• Starting at the long (12-inch) edge, roll the puff pastry into a log. Press it lightly as you go so that the filling rolls inside the pastry. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for at least 20 minutes or up to 1 day. Repeat with the second sheet of puff pastry, and remaining pesto (if using 2 types of pesto, use the second variety here), prosciutto, and cheeses. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
• Once the logs have chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices. (If each log is 12 inches, you will get 24 rolls from each roll-if you are worried about the recipe yield, be sure to measure). Arrange the rolls on the baking sheet spiral-side up, spacing each 1 inch apart. Bake until the puff pastry is flaky and golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped basil as desired. Let cool slightly. Serve warm or at room temperature.

CHEESE & PESTO WHIRLS

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.

CHEESE AND PESTO SWIRLS

Steps:

• Preheat the oven to 180 degrees centigrade.
• Grease an oven proof baking tray.
• On a clean surface scatter some plain flour and roll out the puff pastry until it is an inch thick, about an 16x10 inch rectangle.
• Spread the pesto thinly on to the pastry making sure you leave a 1 inch margin all the way around.
• Then sprinkle the cheddar, dried basil and season with salt and pepper to taste.
• Starting with one of the long sides of the rectangle roll the puff pastry like a Swiss roll making sure you paste the last inch with the egg wash, to seal it.
• Once rolled refrigerate the pastry for at least 20- 30 minutes.
• Once you have removed the pastry roll from the fridge use a sharp knife and cut in to ½ inch slices and place the slices on to the baking tray.
• Then use a pastry brush and paste the slices with egg wash.
• Cook the slices in the oven for abut 15-20 minutes or until golden brown and cooked.
• Transfer them to wire rack until completely cooled.
• Recipe by CLIP Creative and PR.

PESTO SWIRL ROLLS

Steps:

• Lightly grease a 13-by-9-inch baking pan; set aside.
• Prepare dough according to package directions using water, egg and butter; knead on a floured board for 5 minutes.
• Roll or press into a 12-by-14 inch rectangle.
• Spread with pesto
• Sprinkle with sun-dried tomatoes and 2 tablespoons cheese.
• Roll up dough starting at the short end.
• With a very sharp knife, cut into 12 equal pieces and place cut side up in prepared pan.
• Sprinkle with remaining 2 tablespoons cheese.
• Cover and let stand in a warm place for 30 minutes or until double in size.
• Preheat oven to 400°F
• Bake for 20 to 25 minutes or until cooked through.