Makes 12 small rolls.
Try this crusty French loaf with a swirl of savory pesto, rolled and sliced into individual
2 cloves garlic, coarsely chopped
2 cups packed fresh basil leaves, rinsed and towel-dried
1 cup packed fresh Italian flat-leaf parsley
1/4-cup pine nuts, toasted
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/2-cup extra virgin olive oil
Salt and freshly ground pepper, to taste
1 package pre-made pizza dough
1. Combine the garlic, basil, parsley, and pines nuts in the bowl of a food processor. Purée
until blended. Add the cheese and pulse to combine. With the motor running, slowly add the oil
to make a creamy paste. Season with salt and pepper.
2. On a lightly floured surface, roll out the dough into a rectangle 12 inches long and 8
inches wide. Spread with the pesto, leaving a 1/2-inch border on all sides. Starting at the
long end, roll up into a tight cylinder, pinch the seams closed, and pinch the long end
3. Using a sharp knife or dough cutter, cut the loaves into 1-inch-thick rounds. Lightly oil a
12-cup muffin tin, and place one round of dough in each of the cups. Cover the tins with a damp
kitchen towel and let them stand in a warm place until the rolls look puffy, about 30
4. Preheat the oven to 375°F. Place a rack on the center of the oven, and bake the rolls until
golden brown, about 20 minutes. Remove from the oven and allow the rolls to cool for a few
minutes before popping them out of the pan.