Filter
Reset
Sort ByRelevance
Vanessa
Pesto rolls
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
40 minSmall disholive oil, garlic, Red onion, fresh ginger, Red cabbage, coriander powder (ketoembar), cumin powder (djinten), cinnamon powder, chicken bouillon, flatbread, oil, sour cream, full yogurt, coriander,redcurrant soup
-
20 minSmall dishfrozen butter butter puff pastry, egg yolk, milk, dried Provençal herbs, dried Italian herbs, mini fresh cheese with pesto,Paturain mini cheese with pesto on puff pastry
-
15 minSmall dishpancake mix, milk, peanut oil, salami, Brie,salami cheese pancakes
-
15 minSmall dishcocktail shrimp, sunflower oil, chili sauce, honey, lime, garlic,roasted shrimp skewers
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it