It’s almost Christmaaaas! I’ve been crafting and wrapping away for a few days now, trying to ignore the fact that as soon as Christmas is over, Ima have to spend hours writing Chemistry, Biology, Maths and Statistics notes.
and then revise from them.
Ugh. School, why you make me do so many exams every year!?
In a holidayish mood, I had a mini gingerbread making party with mah friendies -
Why mini gingerbread houses you ask?
Well first look at this mess that was made only from decorating the houses, and then also tell me how to co-ordinate 11 people cutting gingerbread into specific shapes on a counter large enough for 4 people.
Yeah, that’s stress right there.
But when you give them all pasta bake, and some bread rolls it calms them down (until they start eating cake and re-discover the edible-silver-glitter spray that is).
That glitter sticks to everything,
My camera has become bedazzled – I’m SO GLAD I had put the lens cap back on :/ but now whenever I pick it up, I get re-infected by the glitter and then glitter ends up on my face…
At least it makes me feel even more festive while watching ALL of the Christmas episodes of Friends :’) (Friends is literally my favourite show. If you EVER want to impress me, slip a Friends quote into a conversation with me; we’ll be instant besties)
Have an awesome holiday / rest of 2012,
Enjoy the .gif ;)
- these are only 115 kcal each. Yeah, that’s using full fat mozzarella and all of that delicious pesto. You can still eat muchos of these babies!:
1/24 recipe = 115kcal, 4.8g fat (1.2g sat.), 16.3g carbs (3g fiber, 1.5g sugars), 4.1g protein
- The whole recipe halves or doubles really easily
- I used whole wheat bread flour for the dough, you can substitute this for regular bread flour, or all purpose flour. You may need all the flour, only 3 cups or somewhere inbetween – you only need enough for a smooth, soft dough.
- You can leave out the passata if you want, pesto rolls are just as awesome (although if you do, I’d recommend sprinkling on 1/2 cup of chopped black olives )
- To make the perfect place for dough to rise:
-While I make the bread dough, I put a ramekin 2/3 filled with water into the oven
-Then I preheat the oven to 120 degrees F (50 degrees C) (which is the lowest temp I can get).
-Once the dough is made, I turn off the oven, put the dough inside and leave it to rise.
- If you cba to cut the dough into separate rolls, then just cut the rolled up dough in half, pinch the ends shut and bake on a cookie sheet for 30-40 minutes (a.k.a. make a stromboli)
Combine the warm water, yeast and sugar in a large bowl. Stir in the oil, then half the flour. Mix in the rest of the flour, reserving 1/2 cup.
Sprinkle the 1/2 cup of flour onto a clean work surface. Tip the contents of the bowl out onto the floured work surface and knead for 5-10 minutes until it's smooth and you've kneaded in all the flour.
Lightly grease the bowl with some oil, put the dough into the bowl, cover with a clean dish towel. Leave in a warm place (see notes) to rise until doubled in size (around 1 hour).
Once risen, lightly sprinkle a work surface with some flour (you can use all purpose flour for this). Tip the dough out and roll it into a 28" by 12" rectangle (it'll be thin!).
Spread with the passata, then the pesto, then scatter over the chopped mozzarella.
Starting at the long edge, tightly roll the dough up into a sausage shape.
Use a piece of thread / unflavoured dental floss, or a sharp knife to cut the dough into 2″ thick pieces. Place into a greased baking dish, or onto a lined cookie tray, 1/2″ apart (alternatively, grease a regular sized muffin tin and bake the rolls individually in that).
Cover with a clean dish towel and leave to rise again for 15-20 minutes while you preheat your oven to 350 degrees F.
Bake for 25-35 minutes until well risen and browned.