The Pioneer Woman Tasty Kitchen
Profile Photo

Pesto Pinwheel Rolls Made With Arugula and Walnut Pesto

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

24
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Fragrant, vibrant arugula pesto is rolled into tender, fine-crumbed, semolina dough to form these stunning and simple dinner rolls. Served alone or accompanying pasta, salad or soup, they are a feast for the eyes as well as the body.

If you have extra pesto, serve it on pasta, roasted potatoes or as a pizza topping!

Ingredients

  • FOR THE PESTO:
  • ¾ cups Shelled Walnuts
  • 3 cloves Garlic Cloves (large), Peeled
  • 4 cups Baby Arugula Or Mature Arugula Leaves With The Stems Removed, Firmly Packed
  • ¾ cups To 1 Cup Extra Virgin Olive Oil
  • 1 cup Freshly Grated Parmesan Or Romano Cheese
  • Salt And Pepper, to taste
  • FOR THE PINWHEEL ROLLS:
  • 1 whole Batch Of My Semolina Bread Dough (see My TastyKitchen Recipe Box)
  • 1-½ cup Arugula Pesto (see Above)
  • Nonstick Cooking Spray Or Olive Oil For Brushing The Pans

Preparation

To make the arugula and walnut pesto:

Place a heavy-bottomed skillet or frying pan over medium heat. Once the pan is heated, add the walnuts and toast them. Make sure to shake the pan frequently to prevent scorching and continue until the nuts are shiny and fragrant. When they reach this point, immediately turn them out of the pan into the bowl of a food processor fitted with a metal blade.

Add the garlic and arugula leaves into the food processor bowl as well. Fix the lid in place and turn on the food processor. With the machine running, drizzle the olive oil into the feed tube until the mixture reaches your desired consistency.

Scrape the pesto into a bowl and stir in the grated cheese. Then taste it and add salt and pepper to your liking.

Store the pesto tightly covered in the refrigerator for up to a week.

To make the Pesto Pinwheel Rolls:

Use non-stick cooking spray or brush olive oil into four 8-inch round cake pans or two 12-cup muffin tins. Set them aside.

For the bread dough, see my TastyKitchen recipe box for my Braided Sesame Semolina Bread recipe. Prepare the dough as directed.

On a lightly floured surface, roll the prepared dough into a rectangle that is about 24-inches by 18-inches. Spread 1 1/2 cups of the pesto over the surface of the bread dough, leaving about an inch of one long edge of the rectangle clean.

Gently but firmly start to roll the dough, beginning at the long edge that is spread with pesto. You are rolling it jelly-roll style, until you reach the clean edge. Then pinch the dough together at the seam. It may not hold together completely, but that is okay. Lay the tube seam side down on your work surface. First cut it in half, then cut each half into 12 equally sized rounds. Put them into the prepared pans (6 rolls in each cake pan or 1 roll in each cup of the muffin tins.)

Lightly cover the pans with plastic wrap and set aside to rise until slightly puffy looking (about 30 minutes.)

Preheat oven to 400 F.

Bake the rolls in the preheated oven for 18-24 minutes, or until completely set and rich golden brown. Allow the rolls to cool in the pans for 5 minutes before turning them out onto a rack. They can be eaten warm or cooled and stored at room temperature for 3 days in a tightly covered container.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Easiest No-Knead Bread in a Dutch Oven
Profile Photo by Lindsay @ My Therapist Cooks in Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


No Yeast Naan
Profile Photo by Liz Voltz in Breads
Quick and easy Naan flat bread made without yeast. Comes together...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Sourdough Banana Muffins
Profile Photo by PW Food & Friends in Breads
Use up your excess sourdough discard/starter in these yummy banana muffins! From...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Coconut Blueberry Wholemeal Muffins
Profile Photo by Cheryl Whyte in Breads
Sometimes you just need something a little sweet, right!? Well, I’ve...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Sourdough Naan
Profile Photo by PW Food & Friends in Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet! From Erica...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate