I’m loving this summer harvest of basil and my new found love for pesto. This is the easiest recipe I’ve ever made and there’s a lot of bang for the buck! On this particular day the little grands were here and they loved having the pesto rolls on toothpicks with their tomato basil farfalle. You would have thought they had popsicles. It starts with a refrigerator can of French bread, some prepared basil pesto, toothpicks and parmesan. Sounds easy, doesn’t it? It is!
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| Roll out the dough, cut that long rectangle in half. |
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| Spread on the pesto, |
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| Roll up the pesto inside, |
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| Slice into rolls, secure with toothpicks, |
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| Bake. |
Now, wasn’t that easy? Please let me know if you make these and how you like them.
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| Rub a little extra pesto on top and sprinkle on some parmesan. |
Basil Pesto Roll Recipe
- 1 package refrigerator French bread
- basil pesto
- Parmesan cheese
Roll out the bread dough, spread pesto leaving 1” border. Cut the long rectangle in half so you have two shorter rectangles. Roll the dough with the pesto inside. Slice 1 1/2” with a sharp knife and secure with a toothpick. Transfer rolls to an oiled cookie sheet. Leave space for dough to rise. Bake 350 F 15-20 minutes. Rub a little pesto on top and sprinkle with parmesan cheese. You might even want to dip the hot bread in the pesto as you eat it!
