Pesto and Pecorino Pinwheels
Move, over, cinnamon rolls! Our savory buns filled with pesto and two kinds of cheese deserve a place on your brunch table. They’ll also be right at home alongside soups and stews for lunch or dinner. Best of all, these fun pinwheels are super simple to assemble because you can use purchased pizza dough and pesto if you don’t want to make them from scratch.
Ingredients:
- Extra-virgin olive oil for greasing
- All-purpose flour for dusting
- 1 package (1 lb. 6 oz./690 g) store-bought pizza dough or 1 batch food-processor pizza dough, at room temperature
- 1 1/2 cups (12 fl. oz./375 ml) basil pesto, store-bought or homemade
- 1 cup (4 oz./125 g) grated pecorino cheese, plus more for sprinkling
- 3/4 cup (3 oz./90 g) shredded mozzarella cheese
- Kosher salt and freshly ground pepper
Directions:
Preheat an oven to 400°F (200°C). Lightly grease an 8-inch (20-cm) square baking pan with olive oil.
On a lightly floured surface, stretch and roll out the pizza dough into a 16-by-8-inch (40-by-20-cm) rectangle, with a long side facing you. Spread the pesto evenly over the dough, leaving a 1-inch (2.5-cm) border on the side farthest from you. Sprinkle the pecorino and mozzarella over the pesto, and season with salt and pepper. Starting with the long side closest to you, roll the dough away from you into a log, tightening as you roll. Turn the log so it is seam side down.
Using a large serrated knife, cut the log crosswise into 16 equal pieces, each about 1 inch (2.5 cm) thick. Transfer to the prepared pan, arranging the rolls in 4 rows with 4 in each row. Sprinkle with pecorino cheese.
Bake until the rolls have risen and are golden brown, about 30 minutes. Transfer the pan to a wire rack and let cool slightly, then serve warm. Makes 16 rolls.
Williams Sonoma Test Kitchen
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