Yeast bread Parmesan crescent
rolls with a basil pesto filling.
Italian
Pesto Crescent Rolls
- 2 to 2 3/4 cups all-purpose
flour - divided use
1/2 cup freshly grated Parmesan cheese
2 tablespoons granulated sugar
1 (1/4-ounce) package (about 2 1/4 teaspoons) quick-rising yeast
1 1/4 teaspoons salt
1 teaspoon fennel or anise seeds, coarsely crushed
3/4 cup water
2 tablespoons olive oil
1/4 cup purchased basil pesto
- Combine 2 cups flour,
cheese, sugar, yeast, salt and fennel in a large bowl and mix
well.
- In small saucepan, heat
water and oil until very warm (120°F to 130°F / 50°C
to 55°C). Add to flour mixture.
- Stir by hand until dry
ingredients are moistened; gradually stir in enough remaining
flour to make a soft dough.
- Turn dough out onto lightly
floured surface. Knead 5 minutes or until smooth and elastic.
Roll dough into 10-inch circle.
- Cut into 12 wedges. Spread
about 1 teaspoon pesto across each wedge. Roll up tightly from
wide end.
- Place rolls seam side
down on a lightly greased baking sheet; gently push ends down
to form crescent shape. Cover; let rise in warm place 30 minutes
or until doubled in size.
- Preheat oven to 350°F
(175°C).
- Bake 20 to 22 minutes
or until light golden brown. Serve warm.
Makes 12 crescent rolls.
Bread Machine Directions:
Place 2 1/2 cups flour, cheese, sugar, 2 1/4 teaspoons bread
machine or quick-rising yeast, salt, fennel, water and olive
oil in bread machine pan in the order recommended by manufacturer.
Select dough/manual cycle. When cycle is complete, remove dough
from machine to lightly floured surface. Proceed as recipe directs.
