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all recipes
Delicious for on the Road
Tomato-pesto-rolls
Details
20 min
20 min
vegan
print
Rapunzel's Kitchen
Ingredients
2 tbsp
Rapunzel olive oil, extra virgin
½ tsp
Rapunzel Atlantic sea salt fine
400 g of wheat flour 550
200 ml of vegetable milk
or water
1 Pckg.
Rapunzel dryyeast cubes
1 Msp.
Rapunzel Cristallino cane sugar
For the pesto:
100 g
Rapunzel Cashew kernels crushed
100 g
Rapunzel tomatoes dried
3 tbsp
Rapunzel olive oil, extra virgin
1 toe garlic
1 tsp
Rapunzel Atlantic sea salt fine
pepper to taste
Details
20 min
20 min
vegan
print
Rapunzel's Kitchen
Tomato-pesto-rolls
Method
For the yeast dough
Add oil, salt and flour to a bowl. Warm the liquid slightly and stir in the yeast and sugar. Pour the lukewarm liquid into the bowl and mix to a smooth dough. Dust the dough with a little flour and let it rise for about 30 min.
For the pesto
Soak the dried tomatoes about 30 min. in hot water and then drain off the water. Mince the roasted cashews with garlic, salt and pepper in a blender. Then add the soaked tomatoes and process with a little olive oil to a creamy pesto in a blender.
Now roll out the dough thinly, spread with pesto and roll into a strudel. Cut the roll into approx. 2cm thick slices and place on a baking sheet with baking paper. The pesto rolls now in a preheated oven at 175 ° 18 - 20 min. to bake.
Tomato-pesto-rolls
Ingredients
2 tbsp
Rapunzel olive oil, extra virgin
½ tsp
Rapunzel Atlantic sea salt fine
400 g of wheat flour 550
200 ml of vegetable milk
or water
1 Pckg.
Rapunzel dryyeast cubes
1 Msp.
Rapunzel Cristallino cane sugar
For the pesto:
100 g
Rapunzel Cashew kernels crushed
100 g
Rapunzel tomatoes dried
3 tbsp
Rapunzel olive oil, extra virgin
1 toe garlic
1 tsp
Rapunzel Atlantic sea salt fine
pepper to taste
Details
20 min
20 min
vegan
print
Rapunzel's Kitchen
Tomato-pesto-rolls
Rapunzel Products
Dried tomatoes, halves
Dry yeast
Cashew kernels crushed HAND IN HAND
Olive oil mild extra virgin
Cristallino cane sugar HAND IN HAND
Atlantic sea salt fine
HAND IN HAND
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