Hey friends, how are you? I’ve had some ups and downs this week. It feels like the lockdown is never-ending. Some shops have opened this week but we’re still stuck at home most of the time, as travelling to the city is just not on the table and probably won’t be for a while.
On a more positive note, we’ve finally made to the weekend and with the upcoming Father’s Day (tomorrow!), I’d like to share with you this amazing recipe for pesto rolls!
Pesto rolls are the ultimate party food.
My uni mates introduced them to me almost a decade ago – we called them ‘savoury snails’ or ‘pizza rolls’ . Then I made these super tasty rolls at home and my whole family just fell in love with them too! They have been an important part of most of our family celebrations ever since.
The original recipe was with tomato sauce, but I’ve changed it for pesto since my boyfriend didn’t like the idea of ‘ketchup’ in them. However, tomato sauce and oregano on top make them taste like mini pizzas – and are delicious too!
These little swirls are packed with great flavours and can be served as a snack, finger food, starter OR you can take them with you in your lunch box. And, you guessed it: they’re also perfect for a picnic!
Warning: They can be very addictive!
I promise you’ll want more and more once you taste them!
Containing only basic ingredients, they can also be made from leftovers. Pesto rolls are so versatile, you can choose your own toppings and play around with the fantastic flavours!
So, if you’re thinking of how to surprise your dad this weekend, feel free to get inspired!
These rolls are easy to make and are just super effective – your taste buds will be absolutely spoiled!
Here are is the recipe that I use most often, followed by ideas on more mouthwatering toppings.
I can’t wait for you to try them, let me know how you liked them in the comments here or on Instagram!
- 1 sheet low-fat puff pastry
- 4 tbsp green pesto
- 70g salami, finely diced
- 100g cheddar, grated
- 1 onion, finely chopped
- 1 pepper, finely diced
- about 2 tbsp plain flour, to cover the worktop
- Take the puff pastry out of the fridge and leave to rest for about 30 mins prior to cooking.
- Sprinkle some flour on the worktop to stop the dough from sticking to the surface, rub some flour on the roller too. Preheat the oven to 200C/180C fan.
- Cut the puff pastry into halves. Using one half, roll the pastry so that it’s even and about 2mm thick. If using pre-rolled puff pastry, cut it in halves too and roll each half individually, as it needs to be much thinner than it actually comes from the shop.
- Spread the pesto on top of the pastry, so that it covers the whole surface.
- Add the chosen toppings: evenly sprinkle with diced onion and pepper, salami and cheese.
- Carefully wrap the dough into a roll, making sure the end of the dough sticks to the roll, add a little bit more pesto if needed. Bend and close both ends of the roll and cut the roll into slices. Remember to be super careful, as some fillings may fall out and the roll can move a little bit when doing that. Use a bread knife to slice it more easily.
- Prepare a baking tray with a greaseproof paper. Place the single slices onto the tray (flat side down), leaving at least 3cm gaps between them.
- Repeat steps 4-7 with the other half of the pastry and put both baking trays into the oven at the same time. Bake for 20mins and enjoy!
Feel free to get creative and mix and swap the toppings!
Here are some great alternatives: Tomato sauce or red pesto to spread; black olives, anchovies, ham, parmesan; black pepper or oregano for seasoning.
Prep time: 20mins | Cook time: 20mins || Total time: 40mins