Delicious bread rolls filled with a punchy pesto that adds an incredible colour and flavour. Perfect for starters, sides, or just eaten on their own.
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Does anyone else always get a craving for bread, or is it just me?
Especially when they’ve just come out of the oven; still warm in the middle!
I love this method of baking in a skillet. They meld together just enough so you have to tear them apart to release each delicious roll packed full of an even more tasty filling.
The first time I made this recipe I used 100% spelt flour with a red pepper filling, however I felt that the end product was dense, so, after a lot of practice, I finally settled on using 50% spelt and 50% organic white flour and I think it’s a brilliant combination that suits this dish perfectly.
The middle takes a little longer to bake than the outside. Make sure to test the middle before removing from the oven. You can do this by inserting a metal skewer into the middle of the middle roll – if it comes out clean, they’re done.
The red pepper dip still worked amazingly inside the new and improved rolls, but I think the pesto works even better. Try both and see which one you prefer. Or do both – and layer them in the skillet in a repeated pattern: pesto, red pepper, pesto, red pepper and so on.
Love Niki xxx
Delicious bread rolls filled with a punchy pesto that adds an incredible colour and flavour. Perfect for starters, sides, or just eaten on their own.
Prep time: 1 hour hr 15 minutes mins
Cook time: 35 minutes mins
8-10 servings
No ratings yet
Ingredients
For the dough
- 200 g spelt flour
- 200 g white organic flour
- 1/4 tsp sea salt
- 1 tsp quick yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 350 ml lukewarm water
For the pesto
- 3/4 cup walnuts
- 1/4 cup toasted pine nuts or an additional 1/4 cup walnuts
- 2 handfuls of spinach
- 1 handful of basil
- Juice of 1/2 lemon
- 1 tsp sea salt
- 1 clove garlic
- 3 tbsp nutritional yeast
- 2 tbsp olive oil
- 1/3-1/2 cup water
Instructions
To make the dough
Add the flour and salt to a large bowl and mix well.
Mix the yeast, sugar and olive oil with the lukewarm water and leave to rest for 1-2 minutes.
Create a well in the middle of the flour, gradually pour the liquid in, mixing together until you a dough forms.
Tip the dough onto a floured chopping board and knead for a few minutes until the dough is springy.
Transfer the dough back to the bowl, cover with a damp cloth and leave somewhere warm for around an hour.
Once the dough has doubled in size, transfer back onto the floured chopping board and knead again, gently, to knock back the air.
To make the pesto
Add all the ingredients to your food processor or high-speed blender and blitz until combined. You may need to scrape the sides down a few times during this process.
To make the rolls
Heat your oven to Gas Mark 4/180 c.
Divide the dough into 16—20 pieces (depending how big your skillet or pan is) roll out into strips and then with the palm of your hand flatten a little.
Line a (25cm) skillet pan with baking paper.
Add approx 1 tbsp pesto per strip and spread over.
Roll the dough with the pesto inside, place them around the outside of the skillet pan, just touching each other.
Repeat this process, working your way inwards, adding each roll into the skillet once rolled.
Bake for 30-35 minutes. You can test the middle rolls with a skewer by inserting it into the middle of the roll and if it comes out clean, it’s baked.
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More Recipes with Spelt flour or Pesto
Roast tomato, Crushed Potato and Pesto Salad
Wild Garlic Chickpea Stew with Pesto and Wild Garlic Flatbreads
Pesto Risotto with Sautéed Greens and Za’atar Cauliflower Steaks
Festive Walnut, Caramelised Onion and Squash Galette with Walnut Pesto Dressing
Discuss this Recipe with Niki
2 Responses
Hi,
Would you need to prove the rolls once they’ve been filled?
Thank you!
Reply
Hi Vera
You can as an extra rising option. But I didn’t for this recipe.
Love
Niki xxReply
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Thank you, and much love, Niki xxx
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