Pesto spirals

Celebrate the cool days with a simple and delicious recipe for pesto-filled spirals! This dish will not only fill your home with enticing aromas but also bring smiles to the faces of your loved ones. Today’s recipe is perfect for those cozy moments in autumn or winter when the oven becomes a warm refuge.

Preparation time: 15 minutes
Baking time: 25 minutes
Total time: 40 minutes
Servings: 8 spirals

A brief story about spirals

Pesto-filled spirals are a perfect example of comfort food, often appreciated for their versatility. Over time, these dishes have been reinterpreted in many ways, with each culture adding its unique touch. With a simple bread dough and a rich filling, spirals become an ideal choice for a quick snack or an elegant appetizer at a family gathering.

Ingredients

For the dough:
- 300 ml warm milk (you can use cow's milk or water if you prefer)
- 1 teaspoon of salt
- 1 teaspoon of brown sugar
- 3 tablespoons of extra virgin olive oil
- 500 g flour
- 1 packet of dry yeast

For the filling:
- 1 jar of walnut pesto (or you can make the sauce at home using fresh basil, olive oil, nuts, parmesan, and garlic)

Extra:
- 2-3 tablespoons of extra virgin olive oil for drizzling
- Nuts for serving

Step by step

Step 1: Preparing the dough
1. Start by adding the dough ingredients to the bread machine in the following order: warm milk, salt, sugar, olive oil, flour, and dry yeast.
2. Set the machine to the kneading program for 15 minutes, ensuring the dough becomes elastic and smooth.
3. After kneading, let the dough rise in a warm place for 20-25 minutes until it doubles in size.

Step 2: Forming the spirals
4. Once the dough has risen, divide it into two equal parts.
5. On a working surface (preferably a silicone mat), roll out the first piece of dough into a rectangle about 1 cm thick.
6. Spread the pesto sauce over the dough, leaving a 1 cm border on all sides.
7. Roll the dough tightly to form a long log. Cut the log into pieces about 3-4 cm thick.

Step 3: Baking
8. Place the spirals in a greased baking tray, leaving enough space between them to expand.
9. Let the spirals rise again, covered, in a warm place for 10-15 minutes.
10. Preheat the oven to 180°C and bake the spirals for 20-25 minutes or until they are golden and slightly browned.

Step 4: Serving
11. As soon as the spirals are ready, drizzle them with extra virgin olive oil for added flavor.
12. Serve them warm, alongside a cup of fragrant tea and nuts for the perfect snack.

Helpful tips
- Customization: If you want a vegan version, you can omit the cheese from the pesto or use a vegan pesto.
- Variations: Instead of pesto, experiment with fillings like goat cheese, sautéed spinach, or chopped olives.
- Drinks: These spirals pair wonderfully with a dry white wine, herbal tea, or even a fresh citrus juice.
- Calories and benefits: Each spiral contains about 150-200 calories, depending on the ingredients used. They are a good source of carbohydrates and protein, while the pesto adds antioxidants from basil and nuts.

Frequently asked questions
- Can I use something else instead of rice milk?
Yes, you can use cow's milk or water, depending on your dietary preferences.

- How can I store the spirals?
Leftover spirals can be stored in an airtight container in the refrigerator for 2-3 days. You can reheat them in the oven to restore their flavor.

- Is this recipe suitable for freezing?
Yes, the spirals can be frozen before baking. Place them on a tray in the freezer until firm, then transfer them to freezer bags. When you want to use them, let them thaw and bake according to the instructions.

So, preheat your oven and let yourself be carried away by the delicious aromas of these filled spirals! With each bite, you'll feel the warmth and comfort that only lovingly prepared dishes can provide. Enjoy your meal!

 Ingredients: For the dough: 300 ml warm milk (I used almond rice milk) 1 teaspoon of salt 1 teaspoon of raw sugar 3 tablespoons of extra virgin olive oil 500 g flour 1 packet of dry yeast For the filling: 1 jar of pesto sauce with nuts Extra: 2-3 tablespoons of extra virgin olive oil, nuts for serving

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