Pesto and Tangy Tomato Whirls with Hints of Garlic
A vegetarian Italian Recipes recipe with all purpose flour (maida), active dry yeast, sugar. Ready in 2h 40m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
39 steps- 1
To begin making the Pesto and Tangy Tomato Whirls with Hints of Garlic, prep up all the ingredients first
cloves garlic(6)cloves garlic - finely chopped(4)tomato ketchup(2 tablespoon) - 2
Instruction to make the DoughTo make the dough, warm water slightly and mix sugar in it
sugar(1/2 teaspoon)water - slightly warm(1/2 cup) - 3
Sprinkle Yeast
active dry yeast(1/2 teaspoon) - 4
Mix it lightly
- 5
Cover it and put it in a warm place for 15 minutes
water - slightly warm(1/2 cup) - 6
Once the yeast is active and the mixture becomes frothy, mix it with flour, along with baking powder and salt, and knead to make the dough
all purpose flour (maida)(1 cup)active dry yeast(1/2 teaspoon)pinch baking powder(1)salt - to tasteblack pepper powder(1/2 teaspoon)salt - to tasteblack pepper powder(1/2 teaspoon)salt - to taste - 7
Knead it for at least 10 minutes
- 8
Brush the dough with olive oil and keep it in a warm place for at least 45 minutes till the doubles in size
water - slightly warm(1/2 cup)extra virgin olive oil(1 tablespoon)tomatoes - boiled till mushy and pureed(4) - 9
Now knead it lightly once more and keep it away for 10 more minutes
- 10
Dough is ready to goInstruction For Pesto FillingWhile the dough us proofing make the pesto fillingAdd the basil leaves, garlic, salt, pepper and olive oil into a mixer grinder and grind till smooth and keep aside
salt - to tastesprig basil leaves(6)cloves garlic(6)extra virgin olive oil(1 tablespoon)black pepper powder(1/2 teaspoon)salt - to tastetomatoes - boiled till mushy and pureed(4)cloves garlic - finely chopped(4)black pepper powder(1/2 teaspoon)salt - to tasteparsley leaves - freshly chopped(1 tablespoon) - 11
Add olive oil little at a time to grind the pesto
extra virgin olive oil(1 tablespoon) - 12
Adding olive oil slowly while grinding gives it a smooth texture and oil don't separate
extra virgin olive oil(1 tablespoon) - 13
Instruction For Tangy Tomato FillingBoil the tomatoes till soft in a large pot of water
water - slightly warm(1/2 cup)tomatoes - boiled till mushy and pureed(4)tomato ketchup(2 tablespoon) - 14
Once the tomatoes are soft remove and allow to cool
tomatoes - boiled till mushy and pureed(4)tomato ketchup(2 tablespoon) - 15
Once cooled puree the tomatoes and keep aside
tomatoes - boiled till mushy and pureed(4)tomato ketchup(2 tablespoon) - 16
Heat a pan and add butter and garlic, saute till garlic is golden brown
cloves garlic(6)tomatoes - boiled till mushy and pureed(4)cloves garlic - finely chopped(4)butter - + some for finishing(1 teaspoon) - 17
Once done add finely chopped onions and saute till cooked and soft
tomatoes - boiled till mushy and pureed(4)cloves garlic - finely chopped(4)onion - small(1)parsley leaves - freshly chopped(1 tablespoon) - 18
After the onions are soft add the pureed tomatoes
tomatoes - boiled till mushy and pureed(4)onion - small(1)tomato ketchup(2 tablespoon) - 19
Keep stirring till the mixture comes to a boil
tomatoes - boiled till mushy and pureed(4) - 20
Once done sprinkle sugar, black pepper powder, and salt
sugar(1/2 teaspoon)pinch baking powder(1)salt - to tasteblack pepper powder(1/2 teaspoon)salt - to tasteblack pepper powder(1/2 teaspoon)salt - to taste - 21
Add tomato ketchup
tomato ketchup(2 tablespoon) - 22
Mix well and keep aside for tangy tomato sauce
tomato ketchup(2 tablespoon) - 23
Instruction For making the Pesto And Tangy Tomato WhirlsAfter the dough has doubled in size divide the dough into 2 equal parts
tomato ketchup(2 tablespoon) - 24
Take one part and roll it out evenly in a big circle
- 25
Spread the pesto mixture evenly all over the rolled dough till pesto is used up
tomatoes - boiled till mushy and pureed(4) - 26
Add grated cheese evenly
britannia cheese block - grated(1/2 cup) - 27
Start rolling out the dough from one end
- 28
Cut about 12 slices from the dough
- 29
Repeat the same procedure with the second part of the dough for tangy tomato whirls
tomato ketchup(2 tablespoon) - 30
Arrange all the whirls on a baking tray at about equal distance from each other
pinch baking powder(1) - 31
Cover it with a warm cloth and let it rest for 30 minutes
water - slightly warm(1/2 cup) - 32
Dough will again rise and takes it shape
- 33
Meanwhile, preheat your convection oven to 180 degrees
- 34
Put the baking tray in the oven and brush with milk and butter for about every 5 minutes
pinch baking powder(1)milk - as requiredbutter - + some for finishing(1 teaspoon) - 35
This will add the glaze on the whirls
- 36
Bake for 20 minutes of till done
tomatoes - boiled till mushy and pureed(4) - 37
Once done, take Pesto and Tangy Tomato Whirls with Hints of Garlic out and arrange on a serving dish
cloves garlic(6)cloves garlic - finely chopped(4)tomato ketchup(2 tablespoon) - 38
Sprinkle freshly chopped parsley and serve them hot
cloves garlic - finely chopped(4)parsley leaves - freshly chopped(1 tablespoon) - 39
Serve Pesto and Tangy Tomato Whirls with Hints of Garlic along with Penne Arrabiata Pasta for a weeknight dinner
cloves garlic(6)cloves garlic - finely chopped(4)tomato ketchup(2 tablespoon)
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Pesto and Tangy Tomato Whirls with Hints of Garlic
A vegetarian Italian Recipes recipe with all purpose flour (maida), active dry yeast, sugar. Ready in 2h 40m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
39 steps- 1
To begin making the Pesto and Tangy Tomato Whirls with Hints of Garlic, prep up all the ingredients first
cloves garlic(6)cloves garlic - finely chopped(4)tomato ketchup(2 tablespoon) - 2
Instruction to make the DoughTo make the dough, warm water slightly and mix sugar in it
sugar(1/2 teaspoon)water - slightly warm(1/2 cup) - 3
Sprinkle Yeast
active dry yeast(1/2 teaspoon) - 4
Mix it lightly
- 5
Cover it and put it in a warm place for 15 minutes
water - slightly warm(1/2 cup) - 6
Once the yeast is active and the mixture becomes frothy, mix it with flour, along with baking powder and salt, and knead to make the dough
all purpose flour (maida)(1 cup)active dry yeast(1/2 teaspoon)pinch baking powder(1)salt - to tasteblack pepper powder(1/2 teaspoon)salt - to tasteblack pepper powder(1/2 teaspoon)salt - to taste - 7
Knead it for at least 10 minutes
- 8
Brush the dough with olive oil and keep it in a warm place for at least 45 minutes till the doubles in size
water - slightly warm(1/2 cup)extra virgin olive oil(1 tablespoon)tomatoes - boiled till mushy and pureed(4) - 9
Now knead it lightly once more and keep it away for 10 more minutes
- 10
Dough is ready to goInstruction For Pesto FillingWhile the dough us proofing make the pesto fillingAdd the basil leaves, garlic, salt, pepper and olive oil into a mixer grinder and grind till smooth and keep aside
salt - to tastesprig basil leaves(6)cloves garlic(6)extra virgin olive oil(1 tablespoon)black pepper powder(1/2 teaspoon)salt - to tastetomatoes - boiled till mushy and pureed(4)cloves garlic - finely chopped(4)black pepper powder(1/2 teaspoon)salt - to tasteparsley leaves - freshly chopped(1 tablespoon) - 11
Add olive oil little at a time to grind the pesto
extra virgin olive oil(1 tablespoon) - 12
Adding olive oil slowly while grinding gives it a smooth texture and oil don't separate
extra virgin olive oil(1 tablespoon) - 13
Instruction For Tangy Tomato FillingBoil the tomatoes till soft in a large pot of water
water - slightly warm(1/2 cup)tomatoes - boiled till mushy and pureed(4)tomato ketchup(2 tablespoon) - 14
Once the tomatoes are soft remove and allow to cool
tomatoes - boiled till mushy and pureed(4)tomato ketchup(2 tablespoon) - 15
Once cooled puree the tomatoes and keep aside
tomatoes - boiled till mushy and pureed(4)tomato ketchup(2 tablespoon) - 16
Heat a pan and add butter and garlic, saute till garlic is golden brown
cloves garlic(6)tomatoes - boiled till mushy and pureed(4)cloves garlic - finely chopped(4)butter - + some for finishing(1 teaspoon) - 17
Once done add finely chopped onions and saute till cooked and soft
tomatoes - boiled till mushy and pureed(4)cloves garlic - finely chopped(4)onion - small(1)parsley leaves - freshly chopped(1 tablespoon) - 18
After the onions are soft add the pureed tomatoes
tomatoes - boiled till mushy and pureed(4)onion - small(1)tomato ketchup(2 tablespoon) - 19
Keep stirring till the mixture comes to a boil
tomatoes - boiled till mushy and pureed(4) - 20
Once done sprinkle sugar, black pepper powder, and salt
sugar(1/2 teaspoon)pinch baking powder(1)salt - to tasteblack pepper powder(1/2 teaspoon)salt - to tasteblack pepper powder(1/2 teaspoon)salt - to taste - 21
Add tomato ketchup
tomato ketchup(2 tablespoon) - 22
Mix well and keep aside for tangy tomato sauce
tomato ketchup(2 tablespoon) - 23
Instruction For making the Pesto And Tangy Tomato WhirlsAfter the dough has doubled in size divide the dough into 2 equal parts
tomato ketchup(2 tablespoon) - 24
Take one part and roll it out evenly in a big circle
- 25
Spread the pesto mixture evenly all over the rolled dough till pesto is used up
tomatoes - boiled till mushy and pureed(4) - 26
Add grated cheese evenly
britannia cheese block - grated(1/2 cup) - 27
Start rolling out the dough from one end
- 28
Cut about 12 slices from the dough
- 29
Repeat the same procedure with the second part of the dough for tangy tomato whirls
tomato ketchup(2 tablespoon) - 30
Arrange all the whirls on a baking tray at about equal distance from each other
pinch baking powder(1) - 31
Cover it with a warm cloth and let it rest for 30 minutes
water - slightly warm(1/2 cup) - 32
Dough will again rise and takes it shape
- 33
Meanwhile, preheat your convection oven to 180 degrees
- 34
Put the baking tray in the oven and brush with milk and butter for about every 5 minutes
pinch baking powder(1)milk - as requiredbutter - + some for finishing(1 teaspoon) - 35
This will add the glaze on the whirls
- 36
Bake for 20 minutes of till done
tomatoes - boiled till mushy and pureed(4) - 37
Once done, take Pesto and Tangy Tomato Whirls with Hints of Garlic out and arrange on a serving dish
cloves garlic(6)cloves garlic - finely chopped(4)tomato ketchup(2 tablespoon) - 38
Sprinkle freshly chopped parsley and serve them hot
cloves garlic - finely chopped(4)parsley leaves - freshly chopped(1 tablespoon) - 39
Serve Pesto and Tangy Tomato Whirls with Hints of Garlic along with Penne Arrabiata Pasta for a weeknight dinner
cloves garlic(6)cloves garlic - finely chopped(4)tomato ketchup(2 tablespoon)
Rate this recipe
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