Pesto and Tangy Tomato Whirls with Hints of Garlic
Course: Appetizer
Cuisine: Italian
Diet: Vegetarian
Servings: 4
Prep Time: 10 minutes
Cook Time: 150 minutes
Total Time: 160 minutes
These delightful Pesto and Tangy Tomato Whirls with a hint of garlic offer a flavorful burst in each bite, combining the freshness of pesto with the tanginess of a tomato sauce. Soft, golden-brown dough envelops a fragrant pesto filling and a zesty tomato sauce, making these whirls an irresistible snack or appetizer perfect for any occasion.
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Active Dry Yeast | 1/2 teaspoon |
| Sugar | 1/2 teaspoon |
| Baking Powder | 1 pinch |
| Salt | To taste |
| Warm Water | 1/2 cup |
| Milk | As required |
For the Pesto Filling:
| Ingredient | Quantity |
|---|---|
| Basil Leaves | 6 sprigs |
| Garlic | 6 cloves |
| Extra Virgin Olive Oil | 1 tablespoon |
| Black Pepper Powder | 1/2 teaspoon |
| Salt | To taste |
For the Tangy Tomato Filling:
| Ingredient | Quantity |
|---|---|
| Tomatoes (boiled and pureed) | 4 medium |
| Garlic (finely chopped) | 4 cloves |
| Onion (small, finely chopped) | 1 |
| Tomato Ketchup | 2 tablespoons |
| Butter | 1 teaspoon + extra |
| Black Pepper Powder | 1/2 teaspoon |
| Salt | To taste |
| Parsley Leaves (freshly chopped) | 1 tablespoon |
For Assembling:
| Ingredient | Quantity |
|---|---|
| Britannia Cheese Block (grated) | 1/2 cup |
Instructions
Making the Dough:
- Activate the Yeast: Slightly warm the water and stir in the sugar. Sprinkle the yeast over the water, mix lightly, and cover the bowl. Let it sit in a warm place for 15 minutes until the mixture becomes frothy.
- Prepare the Dough: Once the yeast is active, combine the flour, baking powder, and salt in a large bowl. Gradually mix in the activated yeast mixture and knead the dough for about 10 minutes until smooth and elastic.
- Proof the Dough: Lightly coat the dough with olive oil and place it in a warm spot to rise for about 45 minutes, or until it doubles in size.
- Final Knead: After the dough has risen, give it a light knead and let it rest for 10 minutes before rolling it out.
Preparing the Pesto Filling:
- Make the Pesto: In a mixer, combine the basil leaves, garlic, salt, pepper, and olive oil. Grind until smooth, adding olive oil gradually to create a velvety texture without separating. Set the pesto aside.
Making the Tangy Tomato Filling:
- Prepare the Tomato Sauce: Boil the tomatoes in water until they soften. Once they cool, puree them and set aside.
- Saute Aromatics: In a pan, heat butter and sauté the garlic until golden brown. Add the chopped onion and sauté until it becomes soft and translucent.
- Combine with Tomato Puree: Add the pureed tomatoes, stirring until the mixture begins to boil. Season with salt, pepper, and a sprinkle of sugar. Stir in the tomato ketchup and cook for a few more minutes until thickened. Remove from heat and set aside.
Assembling the Pesto and Tangy Tomato Whirls:
- Roll Out the Dough: Once the dough has rested, divide it into two equal portions. Roll out the first portion into a large circle. Spread the pesto mixture evenly over the surface of the dough, then sprinkle with grated cheese.
- Shape the Whirls: Carefully roll the dough into a log shape from one end, then slice it into approximately 12 pieces. Repeat this process with the second dough portion, but instead of pesto, spread the tangy tomato mixture on the dough.
- Arrange the Whirls: Place the pesto and tomato whirls on a baking tray with a bit of space between them. Cover with a cloth and let the dough rise again for about 30 minutes.
Baking the Whirls:
- Preheat the Oven: Set your oven to 180°C (350°F) and allow it to heat up.
- Bake the Whirls: Brush the whirls with a mixture of milk and butter every 5 minutes for a golden finish. Bake for about 20 minutes, or until they turn golden brown and are fully cooked.
Finishing Touches:
- Serve: Once done, remove the whirls from the oven. Arrange them on a serving dish and sprinkle with freshly chopped parsley for a burst of color and freshness.
Serving Suggestions:
Serve these Pesto and Tangy Tomato Whirls hot, accompanied by a side of Penne Arrabiata Pasta for a hearty weeknight dinner. Perfect for sharing with friends and family, these whirls bring a delightful balance of flavors to your table.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Carbohydrates | ~30g |
| Protein | ~6g |
| Fat | ~12g |
| Fiber | ~2g |
| Sodium | ~350mg |
These Pesto and Tangy Tomato Whirls combine aromatic basil, rich pesto, and savory tomato goodness to create a delicious appetizer that’s as delightful to look at as it is to eat. Perfect for a light lunch or a snack before your main course, they’ll quickly become a favorite in your recipe repertoire!
