Wild garlic pesto pinwheels

Name: Wild garlic pesto pinwheels
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 12
Cuisine: italian
Ingredients: 3.5 oz wild garlic; 1.8 oz Parmesan cheese; 1 lemon zest; 1.5 oz pumpkin seeds; 0.25 cup pumpkin seed oil; 14 oz yeast dough; salt; pepper

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Emre Kesici

Food Editor at Kitchen Stories

"Fresh from the oven for wild garlic season, enjoy these savory perfection pinwheels for the start of spring! Of course you can have them later when they’re cold as well, they will hold the spirit of spring fresh enough. Regardless, once you set your heart on making these pinwheels, it will be the simplest, softest snack you can serve anytime. Parmesan, pumpkin seed oil, and wild garlic roll perfectly into the dough and it’s ready in no time. To avoid the dough from getting too crumbly, you can chill rolled pinwheels for approx. 30 min. before baking. And, before serving, grate some Parmesan on top for extra flavor."

Difficulty

Easy 👌

Preparation

10 min

Baking

20 min

Resting

0 min

Ingredients

2Servings

MetricImperial

16⅔ g

wild garlic

8⅓ g

Parmesan cheese

⅛

lemon zest

6⅔ g

pumpkin seeds

8⅓ ml

pumpkin seed oil

66⅔ g

yeast dough

salt

pepper

Utensils

oven, cutting board, knife, fine grater, glass (large), immersion blender, rolling pin, baking sheet, parchment paper

Nutrition per serving

Cal148

Fat8 g

Protein5 g

Carb14 g

Step 1/3
- 16⅔ g wild garlic
- 8⅓ g Parmesan cheese
- ⅛ lemon zest
- 6⅔ g pumpkin seeds
- 8⅓ ml pumpkin seed oil
- salt
- pepper
- oven
- cutting board
- knife
- fine grater
- glass (large)
- immersion blender
Preheat oven to 200°C/392°F (top/bottom heat). Roughly chop wild garlic, grate Parmesan, and zest lemon. In a tall container, blend wild garlic, Parmesan, lemon zest, pumpkin seeds, and pumpkin oil with an immersion blender until it becomes a pesto. Season with salt and pepper.
Step 2/3
- 66⅔ g yeast dough
- rolling pin
Roll yeast dough out and place on a lightly floured surface, roll out to form a rectangle if needed, approx. 30–40 cm wide. Spread wild garlic pesto evenly over it, leaving approx. 1 cm/0.4 in. of space around the borders.
Step 3/3
- baking sheet
- parchment paper
Roll dough up from the long side and cut into equal pieces. Place pieces on a baking sheet lined with parchment paper. Bake wild garlic pinwheels for approx. 20 min. in the oven until golden brown. Let cool briefly after and serve warm or lukewarm and grate with more Parmesan, if desired.
Enjoy your meal!