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Pesto Rolls

 
One serving costs about $0.67

$0.67 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

16 gluten-free,gluten free antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:53%

Spoonacular Score: 53%

 

For 67 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 126 calories, 2g of protein, and 13g of fat each. Not a lot of people made this recipe, and 1 would say it hit the spot. Head to the store and pick up salt, arugula leaves, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is pretty good. Try Pesto Lasagna Rolls, Pesto Pizza Rolls, and Pesto Cheesy Chicken Rolls for similar recipes.

Ingredients

Servings:
0.5 tsps
0.5 tsps dry active yeast
dry active yeast
4 cups
4 cups arugula leaves
arugula leaves
0.13 tsps
0.13 tsps baking powder
baking powder
0.13 tsps
0.13 tsps baking soda
baking soda
1 cup
1 cup basil leaves
basil leaves
0.5 cups
0.5 cups olive oil
olive oil
0.25 cups
0.25 cups parmesan
parmesan
some
some pepper
pepper
1 cup
1 cup pine nuts
pine nuts
0.22 cloves
0.22 cloves roasted garlic
roasted garlic
0.25 tsps
0.25 tsps salt
salt
0.5 tsps
0.5 tsps sugar
sugar
0.5 cups
0.5 cups water
water
0.5 tsps dry active yeast
0.5 tsps
dry active yeast
4 cups arugula leaves
4 cups
arugula leaves
0.13 tsps baking powder
0.13 tsps
baking powder
0.13 tsps baking soda
0.13 tsps
baking soda
1 cup basil leaves
1 cup
basil leaves
0.5 cups olive oil
0.5 cups
olive oil
0.25 cups parmesan
0.25 cups
parmesan
some pepper
some
pepper
1 cup pine nuts
1 cup
pine nuts
0.22 cloves roasted garlic
0.22 cloves
roasted garlic
0.25 tsps salt
0.25 tsps
salt
0.5 tsps sugar
0.5 tsps
sugar
0.5 cups water
0.5 cups
water

Equipment

whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

  1. In a bowl, soak the yeast in warm water and set aside for a couple of minutes.
  2. Whisk in the oil, salt and sugar. Mix in a cup of flour. The dough will be very sticky, don't worry.
  3. Set the dough in warm place to rise and double for an hour.
  4. Sift together the rest of the flour, baking soda and powder and mix into the dough to form a pliable and soft dough which is very elastic.
  5. If the dough is too sticky, add a little more flour.
  6. Dump onto a lightly floured surface, cover with bowl and let it sit for a minute or two.
  7. Meanwhile make the pesto by grinding together all the ingedrients. I usually eyeball measures, so use more or less of the ingredients as per your taste.
  8. Roll out the dough into a rough rectangle. Go as thin as you can without tearing.
  9. Generously spread the pesto paste leaving a small 1/2 inch border.
  10. Sprinkle pepper and more parmesan all over.
  11. Roll in the dough along the length as tightly as you can to form a log.
  12. Finish off by sealing the seam with a brush of oil.
  13. Cut inch thick pieces of the log and place in a oil pan.
  14. Leave about half inch between the pieces.
  15. Place in a warm spot and let it rise for 30 minutes.
  16. Bake in an oven preheated to 400 degrees for 20 minutes, until the crust is light golden.
  17. Cool on rack for a few minutes till its cool enough to handle and eat ofcourse!
  18. You can sprinkle additional parmesan on top of the warm rolls, if you want.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.67
Ingredient
½ teaspoons dry active yeast
1 cup arugula leaves
1 cup basil leaves
½ cups olive oil
¼ cups parmesan
some pepper
1 cup pine nuts
2 cloves roasted garlic
Price
$0.23
$0.29
$0.94
$1.29
$0.53
$0.05
$7.23
$0.13
$10.69

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Pine nuts are pretty expensive. If you're on a budget, you might try substituting other nuts or seeds, such as walnuts or sunflower seeds.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
125 Calories
1g Protein
12g Total Fat
1g Carbs
13% Health Score
Limit These
Calories
125
6%

Fat
12g
20%

  Saturated Fat
1g
10%

Carbohydrates
1g
1%

  Sugar
0.47g
1%

Cholesterol
1mg
0%

Sodium
71mg
3%

Get Enough Of These
Protein
1g
4%

Manganese
0.78mg
39%

Vitamin K
16µg
16%

Vitamin E
1mg
12%

Phosphorus
66mg
7%

Copper
0.12mg
6%

Magnesium
23mg
6%

Vitamin B1
0.07mg
5%

Zinc
0.64mg
4%

Folate
14µg
4%

Iron
0.61mg
3%

Calcium
27mg
3%

Vitamin B3
0.55mg
3%

Vitamin B2
0.04mg
2%

Vitamin A
124IU
2%

Potassium
70mg
2%

Fiber
0.49g
2%

Vitamin B6
0.02mg
1%

covered percent of daily need

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