Saturday, November 28, 2009

Pesto Pinwheels

From Better Homes and Garden's Prizewinning Recipes cookbook.

1 cup packed fresh basil
3/4 cup pine nuts
3 Tbsp olive oil
2 large cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese (2 oz)
1/3 cup diced pimiento
2 16-oz loaves frozen bread dough, thawed
fresh basil for garnish, if desired

1. For filling, in a blender or food processor, combine the 1 cup basil, pine nuts, 2 Tbsp olive oil, garlic, salt, and pepper. Cover and blend until mixture is finely minced. Place mixture in a bowl; stir in Parmesan cheese, Romano Cheese, and pimiento. Set aside.
2. Lightly grease a 9x13 baking pan. Roll each of the loaves into an 8x8 inch square. Brush squares lightly with remaining olive oil. Spread half of the filling on each of the squares. Roll up each square. Seal seams. Slice each roll into 8 pieces. Place, cut side up, in the prepared pan. Cover and let rise until nearly double (45 to 60 minutes).
3. Bake at 375 degrees for about 30 minutes or until golden brown. Cool slightly; remove from pan. Serve warm.

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