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Pesto swirls
35 m active | 1 h 55 m total
Nutrition facts per serving:
  • Energy in kcal about 218
  • Fat about 5g
  • Carbohydrates about 35g
  • Protein about 6g
This is needed
This is needed for 10 piece
Yeast dough
  • 500 g white flour
  • 1 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled or 1 sachet of
  • 3 dl lukewarm water
  • 2 tbsp olive oil
To assemble
  • 4 tbsp pesto rosso (red pesto)
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And that's how it's done
And that's how it's done
Yeast dough
Mix the flour, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough, cover and leave to rise for approx. 1 hr. at room temperature until doubled in size.
To assemble
On a lightly floured surface, roll the dough out into to a rectangle of approx. 35 x 40 cm. Spread the pesto on top using a spatula. Cut the dough lengthwise into 10 strips of equal width. Starting from the side, roll the strips up into swirls, place on a baking tray lined with baking paper.
To bake
Bake for approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool.