Pesto Stromboli rolls
I came back from university last weekend to find that both my sister and my dad have given up cakes and biscuits for Lent, which means no baking sweet things for a while, although I’m sure I still will! This meant that I had to give bread another try, but luckily these Stromboli are very easy to make, and don’t need to long to prove either.
Stromboli is a type of bread which has a filling inside, and is then rolled up, basically a savoury cinnamon roll. They are perfect for lunchboxes, and keep really well, and can either be frozen, or reheated in the oven once they are a couple of days old.
Pesto Stromboli rolls (recipe adapted from John Whaite)For the Pesto:
Bunch of basil, roughly torn into pieces
20g pine nuts or cashew nuts
15g parmesan, finely grated
Glug of olive oil
Salt and pepper For the dough:
500g white bread flour
10g fast action yeast
320ml water 30ml olive oil For Filling 1:
1 batch homemade pesto
50g grated cheddar cheese For Filling 2:
50g sundried tomato pesto
50g grated cheddar cheese
2 spring onions, roughly chopped
- For the dough, put the flour, salt, yeast, oil and water into a large bowl and work together into a dough. Tip onto a clean surface and knead for 10 minutes until the dough is smooth and shiny.
- Lightly oil the dough and put back in the bowl, then cover with clingfilm and leave in a warm place to rise until it has doubled in size, roughly 1 ½ hours, depending on how warm it is.
- While the dough is rising, make the pesto by blending all the ingredients together until you get a rough paste. Then knock the dough back and roll into a square roughly 30cm by 30cm.
- Spread the homemade pesto over half the dough, and sprinkle with the cheese, then spread the tomato pesto over the other half and add the spring onions and cheese.
- Roll the dough up tightly lengthways, then cut into 12 pieces. Place each piece into a hole in a muffin tin, then leave to rise for 30 minutes while the oven is pre-heating to 180°C.
- Once risen again, cook until the Stromboli are golden and risen. Put on a wire rack to cool and drizzle with some olive oil.