Pesto Pinwheels

17 Comments

This post is less about a recipe, and more about an idea. And if you love pesto, you’ve probably had many ideas about how to use it – beyond adding it to pasta or minestrone soup.

So the other day I came across a recipe for cinnamon rolls, which are wonderful, but I typically don’t make sweet baked goods for breakfast unless it’s a holiday. But then I thought… rolls filled with pesto. Brilliant!!!

So that’s exactly what I did. And they came out magnificently. They’re pretty powerful in flavor, so should be paired with grilled chicken, fish, or a nice creamy soup. The protein can’t be anything with a strong flavor or the basil and garlic with fight and conquer.

I’m not going to do a tutorial on bread, because I’ve done one quite detailed on making this bread and that bread. But I encourage you to make the bread dough from scratch. It just makes a wonderful difference.

In today’s pinwheel recipe, I used sour cream as the only dairy source within the bread. And it worked out wonderfully!

Pesto Pinwheels

1/4 cup warm water
2 teaspoons yeast
1/2 teaspoon sugar
8 ounces sour cream
8 ounces water
3 tablespoons olive oil
1 teaspoon salt
1 1/2 cups white flour
1 1/2 cups whole wheat flour
Approximately 1 more cup of white flour
Home-made pesto, without cheese
Grated Parmesan
Chopped walnuts, optional

Heat the water in a large bowl until you can hold your finger in it. It shouldn’t be any hotter or cooler. Add the yeast and sprinkle it with the sugar. Let it sit for 5 minutes. Give the mixture a stir, then place the bowl in a warm place for another five minutes. The mixture will have doubled in volume, at least. If it doesn’t, you might have some issues, see note, at bottom.

Meanwhile, place the sour cream in a small bowl and add the water. Gently whisk the mixture together. Then microwave it slowly just until it’s warm.

When the yeast mixture has doubled, add the sour cream mixture, the olive oil, and salt.

dough2

Then add 1 1/2 cups of flour.

dough3

Whisk up the mixture. It will be like thick pancake batter.

dough4

Place the bowl in a warm place. I use a warming oven that actually has a “proof” setting. After about one hour it will look like this:

dough

Whisk the mixture and then add 1 1/2 cups of whole wheat flour. The mixture will be slightly thicker than before. Place the bowl in the same warm place for at least one more hour. If your warm place is not a moist area, then cover your bowl with a damp towel first.

It will look like this after the second rising.

dough1

Using the last cup of flour, turn out the dough onto your work space, and knead away until the dough is nice and smooth. Form the dough into a ball and let it sit for at least five minutes. This will insure that you can roll it out.

Pre-heat the oven to 400 degrees. And also grease a cookie sheet or jelly-roll pan.

Using a rolling pin, first flatten the ball of dough, then gently work it into a rectangle just like you would if you were making cinnamon rolls. Mine was approximately 16″ by 9″.

pin8

Then slather the dough with pesto. Then sprinkle on the finely grated Parmesan. You could also add chopped walnuts if you’d like.

pin7

Roll up the dough lengthwise.

pin6

Remove the ends, about an inch on each side, because they never look good. Then make approximately 1 1/2″ crosswise slices and place them cut side down on the cookie sheet. Continue with the remaining dough. I made ten pinwheels.

pin5

Pinch the end of the dough together with another piece of dough to close up the pinwheel. They’re prettier if they don’t open up.

pin4

Bake them for 20 minutes.

pin2

They should be golden brown and smell really good!

pin1

note: If you’re sure you have good yeast, then there was most likely something wrong with the water temperature. To play it safe, I always rinse the bowl I’m going to use with hot water, because a cold bowl will cool off the water detrimentally, no matter how perfect its temperature is. Alternatively, water too hot will also kill the yeast. Yeast isn’t very expensive, especially if you buy it in bulk. I have always kept mine in the freezer and it continues to work. So throw out the yeasty water and start over. If it’s your only package of yeast, warm the mixture ever so slightly and see if you can get it to grow. If not, sorry.

17 thoughts on “Pesto Pinwheels

  1. Absolutely brilliant! As you may have noticed, I also don’t make sweets that often. Well, I do, but end up taking them to the department ;-)

    These pinwheels with pesto are calling my name, real loud!

    Like

  2. Very nice! I sometimes make puff-pastry pesto rolls to have as finger food with a glass of wine, but never thought of actually making bread-like pesto rolls! They look delicious

    Like

  3. These look delicious, Mimi. There’s something great about taking something that’s normally sweet and turning it savory. I’ve actually been looking at recipes to try to make a savory cookie lately.

    Like

Please... write something!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s