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Cheesy Pesto Rolls Cooked In A Pan

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Ingredients

2 1/4 tsp Active Dry Yeast
1/2 Cup Warm Water
1/2 Cup Warm Milk
1/4 Cup + 2 tsp Pesto Divided
2 tsp Sugar
4 tsp Olive Oil
1 tsp Salt
1 Egg
3 1/4 Cups All Purpose Flour
1/4 cup Grated Parmasan Cheese Plus More For Topping
80g Pecorino Cheese
Chopped Fresh Basil Leaves For Topping

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Cheesy Pesto Rolls Cooked In A Pan

  • Medium

Ingredients

Directions

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Steps

1
Done

In a large bowl combine yeast and warm water. Let sit 5 to 10 minutes until yeast dissolves.

2
Done

Meanwhile, in a separate large bowl, whisk warm milk, 2 Tsp pesto, sugar, 1 Tsp olive oil, salt and egg until combined.

3
Done

Add pesto mixture to yeast mixture stir to combine. Add 3 cups flour and Parmesan cheese stir until a dough forms.

4
Done

Use dough hook on low speed to knead dough 8 to 10 minutes, adding just enough of remaining flour a little at a time until a smooth, soft and only slightly sticky dough forms Shape dough into a ball and place in a large bowl cover with plastic wrap and let rise in a warm place 1 to 1½ hours until doubled.

5
Done

Meanwhile, brush bottom and sides of a 12-inch cast-iron or other oven-safe skillet with 2 Tsp olive oil. Heat oven to 350 degrees F

6
Done

Punch down dough and divide into 12 equal pieces. Roll each piece into a ball, then space evenly in oiled skillet. Sprinkle shredded Asiago cheese between rolls, then spoon remaining ¼ cup pesto between rolls. Brush tops of rolls with remaining 1 olive oil. Cover skillet with plastic wrap and let rise 30 minutes until rolls are puffy and nearly doubled.

7
Done

Uncover rolls and bake 30 minutes until tops of rolls are golden brown. Sprinkle with grated Parmesan cheese and chopped fresh basil. Serve warm.

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