Pesto & Cheese whirls

Posted by Sue Tranter on

After all the chocolate and sweet treats from Easter weekend we're fancying something savoury. These little rolls are delicious on their own or if its a bit chilly outside, dip them into soup.


  • 450g strong white bread flour, (plus a little extra for dusting)
  • 7g sachet fast-action dried yeast
  • 1 tsp golden caster sugar
  • 1 1/2tsp table salt
  • 300ml warm water
  • 2 tbsp olive oil, (plus a drizzle)
  • 150g tub fresh pesto
  • 240g semi-dried tomatoes, drained and roughly chopped
  • 100g grated mozzarella (ready-grated is better for this because it is drier than fresh)
  • 50g Parmesan, grated
  • Handful basil leaves


  1. Mix the flour, yeast, sugar and 1 1/2 tsp of salt in a large mixing bowl.
  2. Add 280ml of the warm water to the flour mixture, along with the olive oil, and mix until all the ingredients come together as a dough, if you feel the dough is a little dry, add the remaining water.
  3. When combined, knead for 10 minutes on a floured work top until the dough is soft and elastic.
  4. Lightly oil a large mixing bowl and place the dough in it, cover with cling film or a clean tea towel and leave to rise until doubled in size, this can take 1-3 hours depending on the temperature of your room.
  5. Line a large baking tray with parchment paper.
  6. Tip your dough onto a lightly floured work surface and knock the air out, dust the top of the dough with a little flour and roll out to roughly 40 x 30cm
  7. Spread the pesto over the dough, then scatter over the tomatoes, cheeses and the basil leaves, roll the dough up from one of the longer sides into a long sausage.
  8. Cut the dough into 12 even pieces using a sharp knife or dough cutter. Place the pieces, cut-side up, on the baking tray next to each other, but leaving a little space between them. Line them up so you have 3 rolls x 4 rolls. Tuck the open end on the top of the roll in a bit, this will prevent them from uncoiling whilst they cook. Loosely cover with cling film and leave to prove again until doubled in size (about 30 minutes to 1 hour)
  9. Heat your oven to 200°C/180°C fan/gas 6
  10. Bake on the middle shelf for 35-40 mins until golden brown and the centre looks dry and not doughy. 


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