Recipe and picture by Delight Gluten Free
Gluten Free Pesto Rolls
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course:
Side Dish
Servings: 8 rolls
Ingredients
- 1/2 pound fresh basil
- 1 bunch arugula
- 1/2 bunch fresh parsley
- 1/4 cup freshly grated parmesan cheese
- 2 Tbsp extra virgin olive oil
- Salt and freshly ground black pepper
- 1 package Chebe All-Purpose Bread Mix
- 1 cup grated Parmesan cheese
- 2 large eggs (or aquafaba*)
- 2 Tbsp extra virgin olive oil
- 4 Tbsp water
Instructions
Pesto
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In a food processor, combine the basil, arugula, parsley, Parmesan cheese and 1 Tbsp of the olive oil and slowly puree. Make sure all items are chopped, but don’t puree into a liquid. If the mixture appears too thick, add the remaining olive oil.
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Add salt and pepper to taste. Set aside until needed for rolls.
Rolls
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Preheat oven to 375F.
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In the bowl combine Chebe All-Purpose Bread Mix, grated Parmesan cheese, eggs, olive oil and water. Mix until a smooth dough forms.
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On a lightly oiled surface, roll dough into a large rectangle, about 8 x 12 inches. Slice the dough into 8 equal pieces. Spread a tablespoon of pesto sauce onto each slice.
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Roll each piece of dough around itself into wheels.
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Place on a greased baking sheet, cut side down, and bake for 20 to 25 minutes until golden and lightly browned.
This recipe works great with Chēbē All-Purpose Bread Mix, but you may also try it with these Chēbē mixes:
