Pesto Pancetta Rolls
YumPesto Pancetta Rolls : Super easy to make with your favourite pesto, store bought or homemade. Pancetta gives the very special smoky flavour !
To get eight rolls of Pesto Pancetta Rolls, you need 2 cups of Manitoba flour :
It is named after Canadian province since it originates from there.
I love this type of flour the most since it is so easy to work with; it is a strong, white bread type of four and when using it, you get elastic dough. Therefore, it is the best for breads, focaccia, pizza, Panettone and Pandoro ( coming before Christmas this year ).
During last year corona phase I have read quite a lot about flours, breads and starters and here is link that gather all the information the best possible way :ย COOKSINFO
Now, for these rolls, there are so many types of pesto you can use:
Also, below I made a short collage to se how the rolls are done, easy way :
And, before you get into the recipe, let me show the difference between prosciutto crudo and pancetta ( pancetta has beatiful white stripes and releases smoky flavours while the rolls are in the oven ):
If you like this inviting appetizer, please pin this one :
Pesto Pancetta Rolls
Pesto Pancetta Rolls : Super easy to make with your favourite pesto, store bought or homemade. Pancetta gives the very special smoky flavour !
Ingredients
- 2 cups Manitoba flour
- ยฝ tsp salt
- 1 tsp instant yeast
- 1 Tbsp vegetable oil
- ยฝ cup + 3 Tbsp warm water
- 8 tsp basil pesto
- 8 stripes pancetta, 5.5 inches long
- 1 egg yolk + 1 Tbsp water for the egg wash
- 1 tsp vegetable oil for the working surface
Instructions
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On clean working surface, combine, using your hands, flour, salt, yeast, oil and water. Combine until you get soft dough.
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Cut the dough to eight equal pieces. Form balls to handle easier.
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Cover sheet pan baking dish with baking paper and leave aside.
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Oil the surface and roll every ball to get 5.5 x 2.5 inches strip ( see photo above )
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Brush pesto on the strip and roll. Tight in the middle with pancetta stripe. Seal with toothpick.
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Place the roll on the baking paper. Repeat the process with every dough ball.
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Egg wash the rolls avoiding pancetta.
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Preheat the oven to 190 C / 374 F.
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Leave the rolls to rest for 15 minutes.
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Bake for 15 minutes or until golden brown on the top.
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