Surat, Gujarat
6 hours ago
Free shipping on all orders!



Pesto Pizza Rolls

YIELD

20 mins

PREP TIME

15 mins

BAKE TIME

45 mins

TOTAL TIME

Ingredients

Ingredients for the pesto:
	•	2 cups basil leaves, packed
	•	⅓ cup Anthony’s Goods Walnut Pieces 
	•	¼ cup grated parmesan cheese
	•	5 tbsp olive oil, divided 
	•	2 garlic cloves
	•	1 tsp salt
	•	1 tsp lemon juice 
	•	¼ tsp freshly ground black pepper 

Ingredients for the dough:
	•	¾ cup bread flour
	•	¾ cup whole wheat flour
	•	1 tsp salt
	•	1 tsp garlic powder
	•	1 tbsp olive oil
	•	1 tsp Anthony’s Goods Instant Dry Yeast
	•	1 tsp sugar 
	•	½ cup warm water (around 115F)
	•	1 ½ cups shredded mozzarella, divided 

Instructions

Cheesy pizza rolls with walnut-basil pesto? Yes, please! These dreamy swirls of dough are easy, portable and absolutely addictive.

1. To make the pesto: Add 2 tbsp of the olive oil and the remaining pesto ingredients to the bowl of a food processor and process until chunky. Stream in the remaining 3 tbsp of olive oil while continuing to process until smooth. 

2. To make the dough: In a medium bowl, whisk together the flours, salt and garlic powder. In a small bowl, add the warm water, sugar and yeast. Let rest until the yeast has foamed up, then add this mixture to the dry mixture. Knead a few times, then roll out the dough into a rectangle. 

3. Spread the pesto across the dough and sprinkle on the majority of the shredded mozzarella. 

4. Roll the dough into a log and slice it into 1 inch segments. Place them spiral side up onto a baking sheet lined with parchment paper. Sprinkle the tops with the remaining mozzarella. 

5. Bake on the top rack at 450F for 12-15 minutes.

6. Remove from the oven and enjoy warm!

LEARN TO MAKE IT

LATEST RECIPES

Gluten Free Maple Pecan Scones

Gluten Free Maple Pecan Scones

Maple syrup and buttery pecans join forces to make the perfect autumn scone.

Read more
Creamy Chickpea, Leek and Potato Soup

Creamy Chickpea, Leek and Potato Soup

Creamy and comforting, this vegan and dairy free soup is a fall and winter staple.

Read more
Roasted Fall Vegetable and Quinoa Bowl

Roasted Fall Vegetable and Quinoa Bowl

A Korean-inspired sauce gives this fall veggie and quinoa bowl layers of complex flavors, including a subtle kick from Gochujang.

Read more
Mixed Berry Custard

Mixed Berry Custard

While this isn’t your classic custard, this baked coconut yogurt and egg-based treat has a custard-y texture and makes a great breakfast or dessert.

Read more