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Easy Pesto Pull-Aparts Recipe


It seems that in the summer my garden is full of beautiful, aromatic basil. I always make several batches of pesto, and am always looking for new ways to use it. It’s great tossed on pasta with vegetables and chicken, or used instead of pizza sauce on grilled pizza topped with fresh tomato slices. I have used it in Pesto Parmesan Bagels, as well as in salad dressing. Since I use my automatic bread machine to make yeast dough, the following Pesto Parmesan Pull-Aparts are a no brainer, and hands-on time is very minimal.
””
These moist, flavorful rolls go well with soup and salad, and they make a great snack, too. I have included my favorite recipe for homemade pesto, as well. If you have lots of basil in your garden, you can double or triple the recipe and freeze it for use year round until next year’s bumper crop appears.

24 Small Rolls

Dough:
1 1/2 cups water
1 tablespoon olive oil
1 1/2 teaspoons salt
3 -3 1/2 cups flour
1 tablespoon yeast

Rolls:
2/3 cup pesto, preferably homemade
2 cups freshly grated Parmesan cheese
  1. Spray 2 9" cake pans with non-stick spray. Line with parchment and spray the parchment. Set aside.
  2. Dough: Place dough ingredients in the pan of an automatic bread machine. Set the machine to the dough cycle and start. After 10 minutes, check to make sure the ingredients have formed a soft ball. If the ball is too soft, add additional flour. If the dough is stiff, add a little additional water and restart the cycle.
  3. When the cycle has finished, transfer the dough to a floured pastry cloth.
  4. Roll out into a rectangle about 18 inches long and 8 inches wide.
  5. Spread 1/2 cup of the pesto evenly over the dough; sprinkle with 1 cup of the Parmesan cheese.
  6. Roll up tightly, jelly roll style, starting with the long side, and pinch the dough together. Roll with your hands a little to even out the roll, and cut into 24 pieces.
  7. Arrange 12 pieces in each prepared pan; sprinkle with the remaining 1 cup Parmesan cheese.
  8. Bake in a 350° preheated oven 25-30 minutes or until cooked through and the cheese is bubbly.
  9. While the dough is mixing, make the pesto: Measure 2 cups packed fresh basil leaves, 3/4 cup fresh parsley, 1/2 cup olive oil, 6 cloves garlic, and 1/2 cup pine nuts in the bowl of a food processor. Process until smooth. Add 2 1/2 cups freshly grated Parmesan cheese; pulse a few times to incorporate the cheese.

Amount Per Serving
Calories 96 Calories from Fat 28
Percent Total Calories From:
Fat 29% Protein 20% Carb. 51%

Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 6 mg
Sodium 287 mg
Total Carbohydrate 12 g
Dietary Fiber 0 g
Sugars 0 g
Protein 5 g

Vitamin A 1% Vitamin C 0% Calcium 0% Iron 1%

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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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