Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, pesto and mozzarella twisted loaves. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pesto and mozzarella twisted loaves is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Pesto and mozzarella twisted loaves is something that I have loved my whole life. They’re fine and they look wonderful.
Caprese Sliders with Baked Tomato, Mozzarella, Basil Leaves & Pesto - the perfect party food! These pesto and mozzarella aebleskivers are a great way to use up your garden veggies before the fall frost. That was the inspiration for my pesto and mozzarella stuffed aebleskivers.
To get started with this recipe, we must first prepare a few ingredients. You can cook pesto and mozzarella twisted loaves using 7 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Pesto and mozzarella twisted loaves:
- Take 500 g strong white bread flour
- Prepare 7 g sachet yeast
- Take 2 tsp salt
- Get 150 ml milk
- Take 150 ml warm water
- Take Some pesto
- Make ready Some mozzarella
Spread some pesto on the cut side of both halves of each ciabatta roll. Lay a thick slice of mozzarella on the bottom halves, followed by a thick slice of tomato. Top with the other ciabatta halves and serve immediately! Recipe: Savory Tomato, Mozzarella, and Basil Pesto Pie with an Easy Cheesy Biscuit Crust.
Steps to make Pesto and mozzarella twisted loaves:
- Mix together the flour, yeast, salt, water and milk. Combine until a clump of dough is formed.
- Turn out onto a lightly floured surface and knead for 10 minutes.
- Place in a lightly oiled bowl, cover and leave in a warm place for 1 hour or until doubled in size.
- Knock back the dough, split into 2 (will make 2 loaves) then roll out into a thin, flat sheet.
- Add the pesto and spread around, leaving a 1cm gap from the edges.
- Tear, cut or grate some mozzarella and scatter on the sheet.
- Roll up and then cut lengthways down the middle
- Twist the two halves together. Repeat steps 4-7 with the other half of the dough
- Place on greaseproof paper or a lightly oiled baking tray and bake in an oven preheated to 160°C (fan electric) for 35 minutes
It was basically a free form calzone made with a biscuit-type crust and filled with sliced Roma tomatoes, mozzarella cheese, and pesto. Spread half of the pesto evenly on flattened dough, then sprinkle half of the mozzarella on top of the pesto. Transfer one stuffed dough to a greased loaf pan. Top each with tomatoes, onion and rosemary. Add half of the pea mixture to the pesto and pulse until the peas are coarsely chopped.
So that’s going to wrap this up for this special food pesto and mozzarella twisted loaves recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
