Hey! Today, I'd like to share with you a party & finger food inspiration: this amazingly easy recipe for pesto rolls!
My uni mates introduced them to me almost a decade ago - we called them 'savoury snails' or 'pizza rolls' . Then I made these super tasty rolls at home and my whole family just fell in love with them too! They have been an important part of most of our family celebrations ever since.
Pesto rolls are the ultimate party food
The original recipe was with tomato sauce, but I've changed it for pesto since my boyfriend didn't like the idea of 'ketchup' in them. However, tomato sauce and oregano on top make them taste like mini pizzas - and are delicious too!
These little swirls are packed with great flavours and can be served as a snack, finger food, starter OR you can take them with you in your lunch box. And yes, they're also perfect for a picnic!
Warning: They can be very addictive!
I promise you'll want more and more once you taste them!
Containing only basic ingredients, they can also be made from leftovers. Pesto rolls are so versatile, you can choose your own toppings and play around with the fantastic flavours!
So, if you're thinking of how to surprise your family this weekend, feel free to get inspired!
These rolls are easy to make and are just super effective - your taste buds will be absolutely spoiled!
Here are is the recipe that I use most often, followed by ideas on more mouthwatering toppings.
I can't wait for you to try them, let me know how you liked them in the comments here or on Instagram!
Pesto rolls: The ultimate party food
- 1 pack low-fat puff pastry ready-rolled
- 4 tablespoon green pesto
- 70 g salami finely diced
- 100 g cheddar grated
- 1 onion finely chopped
- 1 pepper finely diced
- 2 tablespoon plain flour for dusting
- Take the puff pastry out of the fridge and leave to rest for about 30 mins prior to cooking.
- Sprinkle some flour on the worktop to stop the dough from sticking to the surface, rub some flour on the roller too. Preheat the oven to 200C/180C fan.
- Cut the puff pastry into halves. Using one half, roll the pastry so that it’s even and about 2mm thick. If using pre-rolled puff pastry, cut it in halves too and roll each half individually, as it needs to be much thinner than it actually comes from the shop.
- Spread the pesto on top of the pastry, so that it covers the whole surface.
- Add the chosen toppings: evenly sprinkle with diced onion and pepper, salami and cheese.
- Carefully wrap the dough into a roll, making sure the end of the dough sticks to the roll, add a little bit more pesto if needed. Bend and close both ends of the roll and cut the roll into slices. Remember to be super careful, as some fillings may fall out and the roll can move a little bit when doing that. Use a bread knife to slice it more easily.
- Prepare a baking tray with greaseproof paper. Place the single slices onto the tray (flat side down), leaving at least 3cm gaps between them.
- Repeat steps 4-7 with the other half of the pastry and put both baking trays into the oven at the same time. Bake for 20mins and enjoy!