Recipe for herb pesto rolls with 2 kinds of cheese
It’s back to everyday life with fixed bedtimes and packed lunches.
I found some cheese leftovers on the shelf in the fridge and this is what I came up with.
Delicious and moist bread for, for example, autumn soups, tapas, or for the packed lunch as intended here.
Equipment
- Bowl
- Rolling Pin
- Baking Tray
- Knife
- Brush
- Oven
Ingredients
- 250 gram Water lukewarm
- 45 gram Oil
- 30 gram Yeast
- 6 gram Salt
- 2 gram Sugar
- 1 gram Thyme dried
- 32 gram Pesto green
- 28 gram Crystal Cheese grated
- 400 gram Flour about, for kneading
Fill
- 0.25 pcs. cheese Havarti
- 28 gram Crystal Cheese grated
- 24 gram Pesto green
Instructions
- Dissolve the yeast and add the other ingredients. Let the dough rise for 30 minutes. Roll out and spread pesto on the dough and sprinkle both kinds of cheese over. Roll up and cut into 1.5 cm thick slices. Place on the baking tray and let rest for 20 minutes. Then brush with egg on top. Bake for about 12-15 minutes at 200°.