Pesto crescent rolls is messy, easy recipe
First off, there’s nothing like clicking on a pin and going
through to the website it links to and realizing this website is most
definitely not in English. The pin that inspired this post, took me to this
website, which is written in Turkish. Lucky for me, there was a handy-dandy
translate button at the top of the page where Google would translate it for me.
The website and the pin have different instructions. The
website, once translated into something I can (mostly) read, is for a
from-scratch roll.
Because my blog is based on Pinterest and figuring out
whether the things found on there work, I opted for the instructions on the
pin.
Instructions
“basil pesto - press out crescent roll dough. spread pesto.
roll up into a log. slice. place in a pie plate like cinnamon rolls. try not to
eat the whole pan.”
How it went
Simple enough.
I used Pillsbury Crescents and Knorr pesto sauce mix.
I decided it would make sense to start by making the pesto
sauce. I love pesto but had never made it until embarking on this recipe. I
followed the instructions on the mix packet to the letter and the result was
this lovely green sauce that kind of looks like it would be at home in a
witch’s cauldron but tastes delicious.
Now for the “press out crescent roll dough” part. I arranged
the triangular pieces of dough by hand in a rectangle and used by fingers to
press the edges together as best I could. I imagine a rolling pin might have
been helpful but I don’t have one. My edges weren’t perfect which made things
even messier later.
“Spread pesto.” Something easy, I supposed. I spooned out a
big glob of pesto sauce and spread it around with the spoon. Then I added some
more and continued swirling it around until I was satisfied the dough was
properly covered with pesto.
“Roll up into a log.” This is where things got a bit ugly. I
know I’m a messy cook. Always have been, but this got a little extreme, even
for me because the dough wasn’t very well pressed together. The dough started
to come apart as I was rolling it up by hand. To add to the mess, it seems that
I had gone a bit overboard on the pesto sauce, because this thing was
hemorrhaging pesto. My hands got covered in pesto, which explains why this shot
is blurry (I only cleared off one hand to take the shot of the rolled mess).
“Slice.” Not very specific, eh? I went with slices about an
inch wide, and, wow, was this another messy experience. I was using a slightly serrated
knife, and it was very difficult to cut the roll cleanly. I ended up with 11 of
these kind of ugly, awkward looking pieces of dough.
“Place in a pie plate like cinnamon rolls.” I guess I missed
the memo about how cinnamon rolls are placed in a pie plate. I just kind of spaced
them evenly apart in the pie plate. Only later did I realize, the instructions
probably meant to place the dough a little more tightly together, slightly
touching so when it puffed up during baking they’d be touching and pulled
apart.
Skipped instructions — the pin neglects to give any sort of
baking instructions so I decided to go with the Pillsbury Crescent rolls’
baking instructions (375 degrees for 11-13 minutes). I ended up with these
gorgeous golden brown crescent rolls in about 11 minutes. They look pretty
awesome if I do say so myself.
“Try not to eat the whole pan.” I waited a bit to let them
cool off before I tried one. It was pretty darn delicious, but I don’t think
the pesto flavor was very strong. It was too subtle for my personal tastes. To
up the pesto flavor, I dipped the pesto crescent roll into the pool of pesto
sauce left on the pan where I rolled it all up in the sloppiest way a person
could probably manage. This helped increase the pesto flavor.
Hindsight
- Probably should have used less of the sauce when I was rolling it out to prevent the total mess from oozing all over the place.
- Probably would have been better with a stronger pesto sauce, perhaps made from fresh basil.
— Nicole Franz | NiFranz@News-Herald.com | @FranzOrFoe | Follow my Mission: Pinpossible board on Pinterest.
2 Comments:
Great Blog!! A tip I learned a while back when cutting dough into rolls ... use floss or a piece of string. yes, you will wonder who thought of this brilliant idea!! Basically, lay the string underneath your roll/log of dough. Bring up string around roll as if you are tying a shoe (the first part). This will cut through the dough so easily and won't stick like a knife does. I know it might sound confusing describing it through here, but once you see it..you will be amazed!!
Thanks for the tip, Sara! I'll definitely try that the next time I'm cutting dough. It certainly would have been helpful when I tried to cut these rolls.
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