Pesto Pull-Apart Rolls

Pesto Pull-Apart Rolls

A simple pinwheel pull-apart bread recipe using naturally gluten and grain free Chebe All-Purpose Bread Mix. These chewy rolls are filled with a creamy homemade pesto and are perfect for dipping in your favorite sauces.

Recipe and photos by Zest & Lemons  – inspiration for the gluten free kitchen

 

 

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Pesto Pull-Apart Rolls
Course: Side Dish
Servings: 8 Rolls
Ingredients
For the Rolls
  • 1 package (7.5 oz) Chebe All-Purpose Bread Mix or other Chebe savory mix
  • 2 eggs
  • 2 Tbsp oil
  • 4 Tbsp milk or milk substitute
  • ¾ tsp garlic powder (omit if using Chebe Garlic-Onion or Pizza Crust Mix)
For the Pesto
  • ½ cup cashews soaked* (see steps below)
  • ¼ cup water
  • 1 cup fresh basil
  • 1 cup spinach
  • 2 Tbsp lemon juice freshly squeezed
  • ¼ cup parmesan cheese grated
  • 2 cloves garlic
  • ¼ cup oil
  • Salt to taste
Additional Ingredients
  • ¼-⅓ cup shredded mozzarella cheese
Instructions
Make the Pesto:
  1. To soak the cashews, add them to a small pot with just enough water to cover them. Heat over medium-high heat on the stove until the water comes to a boil, then turn off the heat and cover with a lid. Let the cashews soak for 15-20 minutes before draining.
  2. Add the soaked cashews and ¼ cup of water to a food processor fitted with the metal S blade. Turn on the food processor and blend until you have a paste. Stop the machine and add the basil, spinach, garlic, lemon juice, and parmesan cheese. Process until everything is combined.
  3. While the machine is running, drizzle in the olive oil and blend until the pesto is smooth. Add salt to taste, then set aside.
Make the Rolls:
  1. Make the bread mix according to the package directions, mixing the garlic powder in with the dry mix before adding in the liquid ingredients. Divide the dough into 8 equal pieces.
  2. Roll out each piece of dough to about 6” long and 1” wide. They should be about ¼” thick.
  3. Spread about 1 Tbsp of the pesto across each strip of dough, then top with 2-3 tsp of mozzarella cheese. Starting at the shorter end, roll up the dough so it resembles a pinwheel or cinnamon roll. Gently press the end down so it sticks to the rest of the roll, place in a large 10” iron skillet lined with a little oil (start placing the rolls around the edges), and press down on the tops so they flatten slightly. You should have just enough space to squeeze all the rolls together without them opening while baking. If you use a larger skillet or round pan, your rolls may expand too much while baking and the sauce will ooze out.
  4. Bake at 375℉ for 20-24 minutes. Serve warm.
Recipe Notes

You will have quite a bit of pesto leftover. You can either make a double batch of rolls, or refrigerate it in an airtight container for another use.

 

I like to spoon a little extra pesto in between the rolls once in the pan (in the nooks and crannies) and a little more on top. Just note that by doing this, the extra oil and moisture from the pesto may make the bottom of some rolls gummy in texture (from seeping to the bottom of the pan). I personally don’t mind and prefer it this way!

 

Author: Zest and Lemons

 

This recipe works great with Chēbē All Purpose Mix, but you may also try it with these Chēbē mixes:

    

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