Vegan Pesto & Pine Nuts Rolls Appetizers

In France, a decent dinner party cannot start without appetizers and drinks (I mean red wine of course). François and I have been living in a lot of different countries so far and yes, we tended to adapt to the local culinary trends. However, we’ve never ever stopped celebrating each Friday night with a nice “apéro”. When I baked vegan cinnamon rolls for the first time earlier this year, I found the crust to be so delicious that I was brainstorming ideas on how to repurpose it. And then it hit me, appetizers of course!

This recipe is super simple and will spice up your dinner parties. Pine nuts are one of my luxuries, I know they can be so expensive but hey, I’m saving so much money from not buying meat and fish anymore! I hope to come up with new variations of this recipe in the future. Something with red pesto and walnuts could be very tasty. If you happen to give this recipe a twist and try other ingredients, don’t forget to let me know in the comment section down below! I always love to hear from you.

 

vegan appetizer rolls with pesto, spinach and pine nuts

 

Serving: approximately 20 rolls

Total time: preparation: 25 minutes, bake time: 30 minutes, rest time: 1 hour

 

Ingredients:

Dough:

– 1¼  cup white all purpose flour

– ¼ cup sunflower oil

– ¼ cup unsweetened almond milk

– 1 packet (8g) quick-rise instant dry yeast

– ¼ cup lukewarm water

– ½ tsp. brown sugar

– a pinch of salt

 

Topping:

– ½ cup baby spinach leaves, chopped

– ½ cup pine nuts

– 4 tsbp. Green pesto

 

Direction:

Pour the dry yeast into a small ball and add the sugar.

Pour lukewarm water into the bowl and stir with a spoon to dissolve the yeast.

Wait a few minutes for the yeast to activate.

In a large mixing bowl, mix together the flour, sunflower oil, almond milk, yeast mixture and the salt.

Knead the dough with both hands and form a ball.

Cover the bowl with a clean towel and place it in a warm environment.

Let rest for an hour.

Preheat your oven to 450°F (230°C).

Divide the dough into two portions.

Flour the baking surface.

Using a rolling pin, roll the dough into a rectangle of 20cm x 10cm (8 x 4 inches).

Spread 2 tsp. pesto on the whole surface and sprinkle with spinach leaves and pine nuts.

Grab the long side of the rectangle and roll it up as tightly as possible.

Using a sharp knife, cut 8 to 10 1.25cm / ½ inch slices.

Repeat the same process with the other portion of dough.

Place the rolls on a baking sheet and bake in the oven for 30 minutes.

Let cool down for a few minutes and enjoy those appetizers with your favorite cocktail!

 

vegan appetizer rolls with pesto, spinach and pine nuts

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