CHEESY PESTO ROLL WREATH (CHRISTMAS WREATH APPETIZER)
This savory appetizer is great to eat as a bite on its own or spread onto crackers. You can add fresh rosemary sprigs and cherry tomatoes to make the wreath even more festive.
Provided by fabeveryday
Categories Christmas Appetizers
Time 45m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. Draw a 5-inch circle on the center of the parchment paper.
- Open both cans of dough and separate crescents into 16 triangles. Arrange the triangles on the prepared baking sheet the flat edges lined up and overlapping along the 5-inch circle and the points facing outward; it will resemble a sunburst.
- Combine cream cheese, mozzarella cheese, and 6 tablespoons pesto in a bowl. Mix until well combined, then spread around the center of the ring of crescent dough.
- Wrap each dough triangle up over filling and tucking it under the bottom to secure. Repeat around the entire ring. Brush remaining 2 tablespoons pesto on top.
- Bake in the preheated oven until the dough is golden brown and cooked, 18 to 20 minutes. Remove from oven and allow to cool for 5 minutes.
- Slice into individually portioned rings, but keep all the rings in place in the shape of a wreath. Garnish with rosemary sprigs and cherry tomatoes.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 17.4 g, Cholesterol 29.9 mg, Fat 20.9 g, Fiber 0.7 g, Protein 8.5 g, SaturatedFat 8.4 g, Sodium 488.6 mg, Sugar 2.8 g
CHEESY PESTO TWISTS RECIPE BY TASTY
Here's what you need: puff pastry, fresh pesto, mozzarella cheese, egg, salt, pepper, parmesan cheese
Provided by Matthew Cullum
Categories Sides
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350˚F (180°C).
- Roll out a sheet of puff pastry and spread the pesto evenly over it, leaving a small amount of room at the edges. Sprinkle over the mozzarella and place another sheet of puff pastry on top, making a sandwich.
- Cut into thin strips with a sharp knife. Grab both ends of each strip, press down firmly to seal the edges and twist.
- Transfer onto a baking tray lined with baking paper, and brush with beaten egg. Season with salt and pepper and sprinkle over the parmesan.
- Bake for 25 minutes until golden brown.
- Enjoy!
Nutrition Facts : Calories 725 calories, Carbohydrate 41 grams, Fat 54 grams, Fiber 1 gram, Protein 19 grams, Sugar 1 gram
PESTO
Basic pesto, made with basil, olive oil, pine nuts, and Parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like.
Provided by ANDERVAL
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 16
Number Of Ingredients 6
Steps:
- Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 1 g, Cholesterol 3.3 mg, Fat 9 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.8 g, Sodium 59.1 mg, Sugar 0.1 g
PESTO GRILLED CHEESE SANDWICH
I first had this sandwich at a small restaurant and immediately went home to duplicate the recipe. I've been making my grilled cheese sandwiches this way ever since!
Provided by RASSA2
Categories World Cuisine Recipes European Italian
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Spread one side of a slice of bread with butter, and place it, buttered side down, into a nonstick skillet over medium heat.
- Spread the top of the bread slice in the skillet with half the pesto sauce, and place a slice of provolone cheese, the tomato slices, and the slice of American cheese onto the pesto.
- Spread remaining pesto sauce on one side of the second slice of bread, and place the bread slice, pesto side down, onto the sandwich. Butter the top side of the sandwich.
- Gently fry the sandwich, flipping once, until both sides of the bread are golden brown and the cheese has melted, about 5 minutes per side.
Nutrition Facts : Calories 503.3 calories, Carbohydrate 24.2 g, Cholesterol 81.7 mg, Fat 36.5 g, Fiber 2.2 g, Protein 20.4 g, SaturatedFat 20 g, Sodium 1107.6 mg, Sugar 2.1 g
PULL APART CHEESY PESTO BREAD RECIPE BY TASTY
Here's what you need: strong bread flour, salt, yeast, warm water, extra virgin olive oil, pesto, shredded cheddar cheese, shredded mozzarella cheese
Provided by Tasty
Categories Appetizers
Yield 2 servings
Number Of Ingredients 8
Steps:
- Combine the flour, salt, and yeast together, then form a well in the centre. Add the water and 1 teaspoon of the olive oil and stir until the mixture holds together.
- Turn onto a floured surface and knead for 7-10 minutes.
- Put the dough into a bowl greased with olive oil, cover with cling film, and allow to rise in a warm place for 1 hour.
- Knead the dough again for another minute or so, then form the mixture into 18 even-sized balls.
- Coat each dough ball in a generous helping of pesto.
- Place the dough balls into a large cake tin, cover and rise for another hour.
- Preheat the oven to 350°F (180°C.)
- Cover the dough balls with the cheddar and mozzarella.
- Bake for 20-25 minutes.
- Enjoy!
Nutrition Facts : Calories 1106 calories, Carbohydrate 112 grams, Fat 58 grams, Fiber 4 grams, Protein 34 grams, Sugar 1 gram
CHEESE BALL WITH PESTO
This recipe comes from a neighbor. Haven't tried it yet but it sounds great for a holiday party. Off to buy some pesto and some whole wheat crackers! =)
Provided by Aroostook
Categories Spreads
Time 3h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix together pesto, and two cheeses.
- Place mixture on a sheet of plastic wrap and form into a ball Chill for 3+hours.
- Remove plastic wrap from the cheese ball and place in plate Press the pine nuts firmly over the outside of the ball and refrigerate.
- Bring to room temperature one hour before serving.
Nutrition Facts : Calories 408.5, Fat 39.9, SaturatedFat 16.9, Cholesterol 90.6, Sodium 370.9, Carbohydrate 5.6, Fiber 0.6, Sugar 3.1, Protein 10
PESTO PUFF PASTRY PINWHEEL
With three main ingredients you can make this gorgeous giant puff pastry pinwheel in no time. Pesto and ricotta fill layers of puff pastry that are cut and twisted into a pinwheel which begs to be pulled apart!
Provided by Magda
Categories Appetizers and Snacks Pastries
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
- Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
- Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
- Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
- Bake in the preheated oven until pastry is browned, 25 to 30 minutes.
Nutrition Facts : Calories 535 calories, Carbohydrate 31.3 g, Cholesterol 19.6 mg, Fat 39.9 g, Fiber 1.8 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 431.8 mg, Sugar 0.5 g
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