Roll with pesto sauce and cheese

(0 Reviews)

Portion

Dissolve the sugar in the warm milk, add the yeast, stir, and let it sit for 10 minutes.
Add the flour, salt, softened butter, and egg.
Mix and knead a stretchy dough for approximately 10-12 minutes.
Cover with foil and let rise for 60-90 minutes.
Roll out the dough into a rectangular shape with a thickness of 5 mm.
Spread the pesto sauce evenly over the entire surface, sprinkle with grated cheese, and roll up tightly.
Cut the roulade lengthwise with a knife, leaving 1.5 cm at one end.
Twist the braid, placing one half alternately over the other.
Place the braid in a parchment paper-lined pan, cover with plastic wrap, and let it rise for 15 minutes.
Sprinkle with seeds or nuts and bake for 30-40 minutes at 190°C, or until golden brown. Enjoy your meal.