Pesto is the flavorful filling for these rolls. Just process together the fresh basil, Parmesan, olive oil, and garlic for our low-fat version.

Recipe by Oxmoor House January 1995

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Recipe Summary

Yield:
18 rolls.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Position dough blade in food processor bowl; add yeast mixture, 2 1/2 cups bread flour, and 1/2 teaspoon salt. Process 1 minute or until well blended, stopping once to scrape down sides.

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  • Sprinkle 1 1/2 teaspoons flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

  • Punch dough down. Sprinkle remaining 1 1/2 teaspoons flour evenly over work surface. Turn dough out onto floured surface, and roll into an 11- x 14-inch rectangle.

  • Position knife blade in food processor bowl; add basil and remaining ingredients. Process 1 minute or until finely chopped, scraping sides of processor bowl twice. Spread pesto mixture evenly over dough. Roll up, starting at long side. Pinch seam to seal (do not seal ends). Cut into 18 (3/4-inch) slices. Place slices on a baking sheet coated with cooking spray.

  • Cover and let rise in a warm place, free from drafts, 20 minutes. Bake at 400° for 15 to 18 minutes or until golden.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

86 calories; calories from fat 15%; fat 1.4g; saturated fat 0.3g; mono fat 0g; poly fat 0g; protein 3.1g; carbohydrates 15g; fiber 0g; cholesterol 1mg; iron 0mg; sodium 114mg; calcium 0mg.
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