Pesto and Fresh Cheese Rolls

Ananás e Hortelã
Pesto and Fresh Cheese Rolls


This unusual dough is worth giving a go, especially if you already are equipped with a bread machine. It's made with plain yogurt and wheat flour and rolled out, layered with a quick pesto and fresh goat cheese, then rolled up into a log and cut into slices. You will need to reshape the slices a bit with your hands before baking. These little pinwheels are golden brown and utterly delicious.


1/4 cup water
50 milliliters olive oil
1 eggs (beaten organic)
2 containers plain yogurt
500 grams wheat flour
1 teaspoon salt
1 packet dry yeast (organic)
1 bunch basil (coriander, chives and parsley)
2 tablespoons pinenuts
1 garlic cloves
5 tablespoons oil
2 tablespoons grated parmesan cheese
2 fresh cheese (small)


1Place the ingredients in the pan of a bread machine and set for kneading cycle.
2For the pesto: toast the pine nuts in a skillet. In a blender combine the pine nuts, herbs, garlic and parmesan and blend until a smooth paste forms. Blend in the olive oil slowly to emulsify.
3On a lightly floured surface, roll the dough into a rectangular shape.
4Spread the pesto over the dough and crumble the fresh cheese over the top.
5Roll the dough towards the larger side of the rectangle. Cut into slices and arrange face-up on a greased, parchment paper-lined sheet.
6Bake until golden brown.
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