sweet pepper pesto pinwheel


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pesato

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 bread1 loaf unsliced
Red bell pepper1/4 cup chopped
Yellow bell pepper1/4 cup chopped
Parmesan cheese1/4 cup grated
Pesto sauce3/4 cup

Ingredients for pesto sauce

Ingredients
Quantity
Garlic1 tablespoon chopped
Fresh basil leaves ( can use tulsi leaves )
1 1/2 cup
Salt1 teaspoon
Black pepper2 teaspoons
Toasted pine nuts or walnuts5 teaspoons chopped
Olive oil3/4 cup
Parmesan cheese50 grams grated

Method for pesto sauce

  1. In a blender , combine basil , salt , pepper , garlic , walnuts and oil .
  2. Blend them at high speed until the ingredients are smooth . The sauce should be thin enough to run off the spatula easily .
  3. Transfer the sauce to a bowl . Stir in the grated cheese . Pesto sauce is ready .

Notes

  1. The pesto can be thinned further by adding 1-2 tablespoons of hot pasta water that is used to cook pasta .

Method for pinwheels

  1. 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 .
  2. Sprinkle 1 1/2 tablespoon each of red , yellow pepper and grated cheese on it and roll the bread tightly .
  3. Place over plastic wrap and roll tightly , secure both the edges by twisting the plastic wrap like eclairs sweet paper tightly .
  4. Repeat the same with all the bread slices . Place all the rolled bread slices on a tray , cover with a wet cloth .
  5. 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 .
  6. Arrange over serving plate , sprinkle grated Parmesan cheese and serve . ( I didn’t sprinkle cheese over ) .

Notes

  1. If you find the bread difficult to roll , place over a wet towel and roll them .