Ingredients

The following ingredients have 4 Servings
  • 1 C whole milk
  • 2 1/2 teaspoons active dry yeast
  • 1/2 teaspoon granulated sugar
  • 1/4 C butter (softened)
  • 2 1/4 C all purpose flour
  • 1 teaspoon sea salt
  • 1 jar Hemisfares Pesto (or 1 of each to use both red - find 49 - and green - 50)
  • 1/2 C italian blend cheese
  • 1 Egg (slightly beaten)
  • Course salt (optional)

Instruction

  • In in your mixing bowl with a dough hook add yeast, sugar and warm milk (about 40 seconds in the microwave to get it to 110 degrees), let sit for 10 mins.
  • then add the butter, salt and 2 C flour and mix until the dough comes together and starts to clean the sides - add more flour if needed just 2 Tbsp at a time, don't add too much flour - you'll end up with tough dough.
  • Place the dough in a lightly oiled bowl and flip to coat both sides, then cover and let rise until doubled in size, about an hour.
  • punch down and divide into four equal balls.
  • Roll each ball out to 10-12 inches and use a plate cut circles.
  • spread the 1/3rd of the pesto onto a circle then 1/3rd of the cheese, repeat leaving the 4th final circle blank
  • place a 2 inch cutter or glass in the center of the circle - this is to mark where your NOT going to cut. cut the circle into 16 wedges
  • twist every two wedges the opposite direction then pinch together - repeat around
  • let rise 15 mins
  • preheat oven to 400
  • brush with the beaten egg, sprinkle on salt if desired
  • bake 15-18 mins