Pesto Rolls Recipes

Steps:

• Position an oven rack to the middle position and preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil. Cook the lasagna noodles 1 minute longer than the package directions for al dente. The pasta should be tender enough that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet.
• Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Whisk in the milk, a large pinch of salt and a few grinds of pepper. Cook, stirring frequently, until the sauce thickens and is the consistency of a thin gravy, 6 to 8 minutes. Allow the bechamel sauce to cool slightly.
• Beat the egg in a large bowl and then stir in the ricotta, spinach, 1 1/2 cups of the mozzarella cheese, 1/2 cup of the Parmesan, 1/2 cup of the pesto, a large pinch of salt and a few grinds of pepper. Stir the remaining 1/2 cup pesto into the slightly cooled bechamel sauce.
• Brush a 13- by 9- inch baking dish with oil. Spread 1/4 cup of the pesto-bechamel sauce on to the bottom of the dish.
• Lay half of the cooked lasagna noodles on a clean work surface and spread 1/3 cup of the ricotta mixture evenly over each. Starting with a short end, roll each noodle up. As you make the rolls, transfer them to the prepared baking dish seam-side down. Repeat with the remaining noodles and ricotta mixture. Spoon the remaining pesto-bechamel sauce over the lasagna rolls and sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan. Cover with foil and bake until the rolls are heated through and the sauce is bubbling, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Sprinkle with crushed red pepper, if using, and let stand for 5 minutes before serving.

Steps:

• Allow pastry to thaw and then flatten the sheet out.
• Brush the first third and the last third of the sheet with pesto - as much as you want.
• Roll both sides towards the centre, creating a swiss roll effect on each side.
• Slice the sheet into approx 12-16 bite size pieces, using a sharp knife.
• Freeze for a while prior to baking off for best results. Baking takes approx 8-10min.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. Draw a 5-inch circle on the center of the parchment paper.
• Open both cans of dough and separate crescents into 16 triangles. Arrange the triangles on the prepared baking sheet the flat edges lined up and overlapping along the 5-inch circle and the points facing outward; it will resemble a sunburst.
• Combine cream cheese, mozzarella cheese, and 6 tablespoons pesto in a bowl. Mix until well combined, then spread around the center of the ring of crescent dough.
• Wrap each dough triangle up over filling and tucking it under the bottom to secure. Repeat around the entire ring. Brush remaining 2 tablespoons pesto on top.
• Bake in the preheated oven until the dough is golden brown and cooked, 18 to 20 minutes. Remove from oven and allow to cool for 5 minutes.
• Slice into individually portioned rings, but keep all the rings in place in the shape of a wreath. Garnish with rosemary sprigs and cherry tomatoes.

Steps:

• Mix 3 1/2 cups water, potato and 1 teaspoon salt in saucepan. Cover; boil until potato is very tender, about 20 minutes. Mash potato with cooking water until smooth. Transfer 2 cups potato-water mixture to bowl (discard any remaining mixture); cool to 105°F to 115°F.
• Whisk yeast, then pesto, sugar, pepper and remaining 1 teaspoon salt into potato mixture. Whisk in 1/2 cup melted butter, then eggs. Add enough flour, about 1/2 cup at a time, to form smooth and sticky dough, stirring vigorously with wood spoon. Butter large bowl. Transfer dough to bowl; turn to coat. Cover bowl with plastic wrap. For do-ahead version: Refrigerate dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
• Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Roll out dough on floured surface to 1/3-inch-thick round. Using floured 2 1/2-inch round cutter, cut out rounds. Reroll dough scraps and cut out additional rounds. Dip top of each dough round briefly into 6 tablespoons melted butter. Fold each dough round into half-circle, buttered surfaces pressed gently together. Arrange half of folded dough rounds side by side, with flared sides turned up, in each prepared pan. Cover loosely with plastic wrap and let rise in warm draft-free area until dough rounds are almost doubled in volume, about 30 minutes for chilled dough and 20 minutes for room-temperature dough.
• Meanwhile, position rack in center of oven; preheat to 400°F. Bake rolls until golden, about 25 minutes. Cool in pans at least 20 minutes. Turn out. Serve warm or at room temperature.

Steps:

• Spray counter lightly with non-stick cooking spray. Press each roll into a 5 inch circle. Combine cream cheese, chicken, pesto and onions and mix well. Season with salt and pepper. Place about 1/4 cup filling in the middle of each dough circle. Gather the sides of the dough over the filling and pinch to seal.
• Dip each ball in melted butter and roll in crumbs. Place on a sprayed baking sheet or in a sprayed muffin tin, seam side down. Cover with plastic wrap and let rise 30 minutes. Remove plastic and bake at 350°F 25-30 minutes or until golden brown.