Preparation Time : 40-50 minutes
Cooking Time : nil
Serving : 6 members
Description
Pinwheels always excite me as the circular shape with colours popping out here and there is a visual treat . My first pinwheel experience was not a good one though which was sent over by a Neighbour made with colourful vegetables . Looked nice but the taste was awful . I have tried pinwheels with rotis and dosas but never with bread . I came across a recipe in one cook book that was given to me by my hubby’s friend that made me want to try the recipe then and there . There were two recipes side by side both of pinwheels , I have combined both together and created this recipe as one pinwheel showcasing the delightful dimensions of flavours to combine as one . Made it when I had my daughter and son – in- law visit me at home for breakfast . These circular colourful beauties with minimalist use of spices did enhance the dinning table with raised eye brows and was devoured in seconds vanishing away that brought a board smile on me to end a wonderful family breakfast of togetherness .
Ingredients Main
Ingredients | Quantity |
|---|---|
| White bread | 1 loaf unsliced |
| Red bell pepper | 1/4 cup chopped |
| Yellow bell pepper | 1/4 cup chopped |
| Parmesan cheese | 1/4 cup grated |
| Pesto sauce | 3/4 cup |
Ingredients for pesto sauce
Ingredients | Quantity |
|---|---|
| Garlic | 1 tablespoon chopped |
| Fresh basil leaves ( can use tulsi leaves ) | 1 1/2 cup |
| Salt | 1 teaspoon |
| Black pepper | 2 teaspoons |
| Toasted pine nuts or walnuts | 5 teaspoons chopped |
| Olive oil | 3/4 cup |
| Parmesan cheese | 50 grams grated |
Method for pesto sauce
- In a blender , combine basil , salt , pepper , garlic , walnuts and oil .
- Blend them at high speed until the ingredients are smooth . The sauce should be thin enough to run off the spatula easily .
- Transfer the sauce to a bowl . Stir in the grated cheese . Pesto sauce is ready .
Notes
- The pesto can be thinned further by adding 1-2 tablespoons of hot pasta water that is used to cook pasta .
Method for pinwheels
- Cut bread loaf into 4 horizontal slices , discard the edges . Place one slice on a board , spread 1/5 cup of pesto sauce evenly on it .
- Sprinkle 1 1/2 tablespoon each of red , yellow pepper and grated cheese on it and roll the bread tightly .
- Place over plastic wrap and roll tightly , secure both the edges by twisting the plastic wrap like eclairs sweet paper tightly .
- Repeat the same with all the bread slices . Place all the rolled bread slices on a tray , cover with a wet cloth .
- Place in the refrigerator for 30 minutes or until to be served . When chilled , remove plastic wrap , slice the rolls into 1/2 inch circles with a sharp knife .
- Arrange over serving plate , sprinkle grated Parmesan cheese and serve . ( I didn’t sprinkle cheese over ) .
Notes
- If you find the bread difficult to roll , place over a wet towel and roll them .
