Thursday, 4 December 2008

Pesto Pull Aparts

5 1/2 oz Milk
one sachet yeast
1/2 tsp sugar
10 1/2 oz flour
1 oz oil
1 tsp salt
Filling
1 cup shredded mozzarella
2 tbsp+ pitted black olives
4 canned artichokes
2 tbsp basil pesto
1+ tsp olive oil
oregano to taste
1/4 - 1/2 tsp red pepper flakes

1 egg yolk


  • Mix the yeast with lukewarm milk and sugar in a large bowl until it has completely dissolved.  
  • Stir in flour, oil and salt.  
  • Knead to a smooth dough.  
  • Cover and let rest for about 10 minutes.
  • Meanwhile in a food processor add all the filling ingredients and process until you have a slightly chunky, spreadable mixture.
  • Roll out the dough into a rectangle approximately 16 x 8 inches.
  • Spread the filling on top leaving a little space on all the edges.
  • Roll into long tube - somewhat like cinnamon rolls.
  • Cut your tube to fit on a parchment lined baking pan, putting pieces tightly beside each other.
  • Cut dough diagonally into 45 degree angles and gently pull the angles apart a bit.
  • Let rest again for an additional 15 minutes.
  • Brush top of the dough with yolk.
  • Bake for about 30 minutes at 350 degrees in a preheated oven.