Snowflake Bread with Pesto and Cheese
Votes: 4
Time: 2 hours 35 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 402, total fat 17 G., saturated fats 5 G., proteins 14 G., carbohydrates 48 G., fiber 3 G., cholesterol 36 mg, sodium 958 mg, sugar 1 G.
Calories 402, total fat 17 G., saturated fats 5 G., proteins 14 G., carbohydrates 48 G., fiber 3 G., cholesterol 36 mg, sodium 958 mg, sugar 1 G.
Four layers of pizza dough are stacked with layers of cheese and pesto sauce, then a few well-placed cuts and twists transform the entire structure into a festive appetizer in the shape of a large "Snowflake," perfect for New Year's Eve. Serve it to guests for a snack while they wait for dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 balls of pizza dough, 450g each
- 1 cup prepared pesto
- 1 tbsp. grated mozzarella
- 1/4 cup grated Parmesan cheese, plus extra for sprinkling
- 1 large egg
- 2 tbsp. milk or heavy cream
- Sea salt flakes, for sprinkling
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Cooking the dish according to the recipe:
- Preheat oven to 190°C and line a baking sheet with parchment paper.
- In a medium bowl, combine the pesto, mozzarella, and 1/4 cup Parmesan cheese. Divide the dough into 4 equal pieces. On a floured work surface, form the dough into balls. Roll one ball into a 25 cm (10 in) circle and place it on the prepared baking sheet.
- Spread a third of the filling on the dough, leaving a 2.5 cm border. Add two more layers of rolled dough circles and filling, finishing with a fourth circle of dough on top.
- Mark the center of the dough by placing a small glass (5 cm in diameter) in the center. Using a very sharp knife, make 4 cuts in the dough at the 12, 3, 6, and 9 o'clock positions to create 4 quarters joined at the center where the glass rests. Cut each quarter to create 8 equal-sized wedges, then cut each wedge again to create 16 equal-sized wedges joined at the center.
- Lift a pair of wedges and twist them twice in opposite directions. Twist them together and return them to the baking sheet. Repeat with the remaining pairs of wedges.
- Cover the dough with oiled plastic wrap and let it rise in a warm place until doubled in size, about 45 minutes.
- In a small bowl, whisk together the egg and milk. Brush the dough with the beaten egg and sprinkle lightly with grated Parmesan and sea salt, if using. Bake until the bread is puffy and golden brown, 25-30 minutes. Cool on a wire rack for 15 minutes and serve.
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