Name: Quick Parmesan-Pesto Swirls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 0.5 teaspoon salt; 0.75 cup milk; 0.25 cup vegetable oil; 0.33 cup basil pesto; 0.5 cup Parmesan cheese; 0.5 teaspoon garlic powder; 1 tablespoon butter

Quick Parmesan-Pesto Swirls

DessertItalian-InspiredVegetarianWeeknightbreadquicksavoryvegetarian

15 minPrep20 minCook8Serves

Ingredients

2 cupsall-purpose flour
1 tablespoonbaking powder
½ teaspoonsalt
¾ cupmilk
¼ cupvegetable oil
⅓ cupbasil pesto
½ cupParmesan cheese (grated)
½ teaspoongarlic powder
1 tablespoonbutter (melted)

Method

01
Preheat oven to 425°F and line a baking sheet with parchment paper.
02
In a large bowl, whisk together 2 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.
03
Add 3/4 cup milk and 1/4 cup vegetable oil to the dry ingredients. Stir with a wooden spoon until just combined into a shaggy dough.
04
Turn the dough onto a lightly floured surface and knead gently 5-6 times until it comes together. Pat or roll into a 10x12-inch rectangle about 1/4 inch thick.
05
Spread 1/3 cup pesto evenly over the dough, leaving a 1/2-inch border on one long edge. Sprinkle 1/2 cup grated Parmesan and 1/2 teaspoon garlic powder over the pesto.
06
Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam to seal.
07
Cut the log into 8 equal slices using a sharp serrated knife. Place cut-side up on the prepared baking sheet, spacing about 2 inches apart.
08
Brush the tops with 1 tablespoon melted butter.
09
Bake for 18-22 minutes until golden brown and puffed. The internal temperature should reach about 200°F.
10
Let cool on the baking sheet for 5 minutes before serving warm.

Spice Tips

For a subtle kick, add 1/4 teaspoon red pepper flakes to the pesto layer. A few grinds of black pepper over the filling adds depth. For herbaceous brightness, mix 1 tablespoon fresh chopped basil into the Parmesan before sprinkling.

These are best served warm from the oven. Store leftovers in an airtight container for up to 2 days and reheat in a 350°F oven for 5 minutes. You can substitute sun-dried tomato pesto or olive tapenade for the basil pesto.