Savoury wheels


Ingredients 14
Servings 6
Time

Ingredients

  • DOUGH
  • 500
    ml
    cake flour
  • 1
    ml
    salt
  • 5
    ml
    instant yeast
  • 15
    ml
    oil
  • 190
    ml
    lukewarm water
  • FILLING
  • 30
    ml
    ready-made pesto sauce
  • 12
    sun-dried tomatoes in oil, chopped
  • 100
    g
    black olives, stoned and chopped
  • 60
    ml
    pine nuts, toasted
  • 150
    g
    mozzarella cheese, grated
  • salt and pepper to taste
  • egg yolk for brushing
 

Method

 
Preheat the oven to 200 ºC (400ºF). Spray a large baking sheet with non-stick food spray. Sift the cake flour and salt together in a mixing bowl and add the instant yeast and oil. Add just enough lukewarm water to form a soft, manageable dough and mix well. Place the dough an a lightly floured surface and knead until smooth and elastic. Leave to rest for about 10 minutes. Roll the dough into a 3-5 mm thick rectangle and cover with the pesto sauce. Sprinkle with the remaining filling ingredients and roll up. Cut into 1,5 cm slices and place on the prepared baking sheet. Cover with plastic wrap and leave in a warm place to rise until doubled in bulk, about 30-40 minutes. Remove plastic wrap and brush with egg yolk. Bake for 15 20 minutes or until done and golden brown an top. Serves 4-6.
 

Read more on: bake  |  eggs
 

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