Pesto and Mozzarella Pinwheels

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 35mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    368

These pinwheels are fun and easy to make, they are like a savoury version of a cinnamon bun, but with a savoury filling of fresh homemade basil pesto and cheese. Perfect for a picnic or a lunch box or serve warm with soup. You can speed up this recipe by using a shop bought pesto if you are short on time or do not have a food processor attachment.

recipe updated Sep 18, 2024

Ingredients

  • Fresh basil leaves icon
    Fresh basil leaves
    120 g
  • Garlic clove icon
    Garlic clove
    1
  • Mozzarella cheese icon
    Mozzarella cheese
    100 g
  • Black pepper icon
    Black pepper
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    100 g
  • Pine nuts icon
    Pine nuts
    50 g
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    150 g
  • Water icon
    Water
    280 g
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Dried yeast icon
    Dried yeast
    7 g
  • Caster sugar icon
    Caster sugar
    1 teaspoon
  • Bread flour icon
    Bread flour
    450 g
  • Salt icon
    Salt
    1 teaspoon

Tools

  • kCook icon Oven
  • kCook icon Chef Patissier XL
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Work surface
  • kCook icon Food processor attachment
  • kCook icon Baking tray - large

Step preview

  1. Fit the fine grating disc to the Food Processor attachment
  2. Grate parmesan cheese into the attachment – speed 4
  3. Transfer the grated parmesan cheese into a small bowl and set aside
  4. Remove the grating disc
  5. Fit the Knife Blade to the Food Processor attachment
  6. Add 50 g of grated parmesan and the following ingredients into the attachment
  7. Pulse until finely chopped
  8. While the machine is running, gradually add oil
  9. Mix -10-20 seconds, speed 5
  10. Remove the attachment from the machine
  11. Transfer the pesto into a clean small bowl and refrigerate until ready to use
  12. Fit the Dough Tool
  13. Add the ingredients into the warming bowl
  14. Mix – 5 minutes, speed 1
  15. Remove the Dough Tool and fit the splashguard
  16. Prove until doubled in size – 1 hour, heat setting 2, speed off
  17. Line a large baking tray with parchment paper
  18. Place the dough on a lightly floured work surface
  19. Using a rolling pin, roll out into a rectangle, about 40 cm x 30 cm
  20. Remove the pesto from the fridge and spread over the dough
  21. Top with grated mozzarella and the rest of the grated parmesan
  22. Season with freshly ground black pepper
  23. Starting at the longest side near you, roll out the dough into a log
  24. Divide into 12 equal pieces and place them onto the prepared baking tray, cut side up and space them apart evenly
  25. Make sure the open end of each roll is placed towards the centre of the baking tray
  26. Cover loosely with plastic wrap and prove in warm place – 30 minutes
  27. Preheat the oven to 180ºC
  28. Remove the plastic wrap
  29. Bake until golden brown – 35 minutes, 180ºC
  30. Remove from the oven and let cool – 10 minutes
  31. Serve
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