Garlic Pesto and Tangy Tomato Pinwheels: Savory Baked Appetizer
2 hours 25 minutes
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About Garlic Pesto and Tangy Tomato Pinwheels: Savory Baked Appetizer
Indulge in these irresistible Garlic Pesto and Tangy Tomato Pinwheels, a delightful appetizer or snack perfect for any occasion. The flaky, subtly sweet dough perfectly complements the vibrant flavors of homemade pesto and a zesty tomato sauce, creating a taste sensation in every bite.These pinwheels are surprisingly easy to make, requiring simple ingredients and straightforward techniques. The combination of fresh garlic, basil, and sun-ripened tomatoes delivers an authentic Italian taste experience that's both satisfying and memorable.Prepare to impress your guests with this elegant and flavorful treat that's sure to become a new favorite. The recipe is easily adaptable, allowing you to experiment with different cheeses or herbs to create your own unique twist.
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Recipe Time & More
Prep2 hours
Cook25 minutes
Total2 hours 25 minutes
Ingredients
Dough Ingredients
- 1 cup All-Purpose Flour bread flour can also be used for a chewier texture.
- 1/2 tsp Yeast instant
- 1/2 tsp Sugar
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup Water slightly warm, around 105-115°f (40-46°c)
- 2 tbsp Milk for brushing
- 2 tbsp Butter melted, for brushing
Pesto Filling Ingredients
- 2 cup Basil Leaves packed, fresh
- 6 clove Garlic
- 1/4 cup Pine Nuts toasted
- 1/2 cup Parmesan Cheese grated
- 1/4 cup Olive Oil
- 1/4 tsp Salt to taste
- 1/4 tsp Pepper freshly ground, black
Tangy Tomato Filling Ingredients
- 4 Tomatoes roma tomatoes, pureed
- 1 tbsp Garlic minced
- 1 tbsp Onion finely chopped
- 2 tbsp Tomato Ketchup
- 1 tbsp Butter
- 1/4 tsp Pepper freshly ground, black
- 1/4 tsp Salt to taste
- 1/2 cup Parmesan Cheese for sprinkling, grated
- 1 tbsp Parsley freshly chopped, for garnish
Instructions
Prepare the Dough
- Activate the yeast: In a small bowl, combine warm water and sugar. Sprinkle yeast over the mixture and let it stand for 15 minutes until foamy.
- Combine dry ingredients: In a large bowl, whisk together flour, baking powder, and salt.
- Combine wet and dry ingredients: Add the activated yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Add a tablespoon of olive oil to the dough while kneading.
- First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 45-60 minutes, or until doubled in size.
- Second rise: Gently punch down the dough and let it rest for 10 minutes.
Make the Pesto Filling
- Combine ingredients: In a food processor, combine basil, garlic, pine nuts, parmesan cheese, salt, and pepper.
- Process until smooth: With the food processor running, slowly drizzle in the olive oil until a smooth paste forms.
Make the Tangy Tomato Filling
- Sauté aromatics: In a small saucepan, melt butter over medium heat. Add minced garlic and onion; sauté until softened (about 3 minutes).
- Add tomatoes and seasonings: Stir in the pureed tomatoes, ketchup, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, or until slightly thickened.
Assemble and Bake the Pinwheels
- Divide and roll: Preheat oven to 375°F (190°C). Divide the dough in half. Roll out each half into a 12x18 inch rectangle.
- Spread fillings: Spread half of the pesto evenly over one rectangle and half of the tomato filling over the other.
- Roll and slice: Starting from the long side, tightly roll each rectangle into a log. Slice each log into 12 equal pinwheels.
- Arrange and rise: Place the pinwheels on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely and let rise for 30 minutes.
- Bake: Bake for 20-25 minutes, or until golden brown. Brush with milk and melted butter halfway through baking.
- Garnish and serve: Let the pinwheels cool slightly on a wire rack before garnishing with freshly chopped parsley. Serve warm.
Recipe Notes
Expert Tips
- For a richer flavor, use high-quality olive oil in both the pesto and tomato filling.
- If you don't have pine nuts, you can substitute with walnuts or almonds.
- To make the tomato filling even tangier, add a splash of red wine vinegar.
- Feel free to experiment with other cheeses, such as mozzarella or ricotta, in the pinwheels.
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Recipe Nutrition
Calories: 258kcalCarbohydrates: 27gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gCholesterol: 2mgSodium: 485mgFiber: 2gSugar: 3g
Kriti Singhal
Articles: 11
5 Comments
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Looks so wonderful! Thanks for posting.
This is fantastic! Thank you for sharing.
I’m excited to try this recipe!
Absolutely mouthwatering! Thanks for sharing.
Hello Kriti…your recipe has won plattershare weekly recipe contest. Kindly send your mailing address to [email protected] to receive the prize. Thanks Kirti Yadav -cofounder plattershare.