Pesto rolls

Roast the pine nuts in a dry, hot frying pan.

Puree them with half of the Parmesan cheese, the basil leaves, garlic, a pinch of salt and the olive oil with a hand blender or in a blender until a smooth pesto. Season with pepper.

Roll out the dough and brush with the pesto.

Sprinkle with the rest of the Parmesan cheese.

Roll the dough from the short side and put this roll in the freezer for 10 minutes to make it firmer.

Then cut the dough into slices of 1.5-2 cm thick and lay with some space on the baking sheet.

Brush the top with egg and fry the pesto rolls in the oven for about 15 minutes until golden brown and done.