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Pinwheels with Ricotta, Pesto and Speck

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Member since 2009
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Serves 18 pieces | Prep Time | Cook Time 20 mins

Why I Love This Recipe

I prepared these as appetizers last Saturday for my dinner party. We finished them for breakfast the following day. So I guess they are great for any occasion.

If you don't like pesto, you can use spinac instead.

Ingredients You'll Need

250 g flour ( I used 125 g white "0" type and 125 g emmer flour)
15 g fresh yeast
2 tablespoons Extravirgin olive oil
1 teaspoon salt
200 ml water

300 g ricotta
1 egg
2,5 tablespoons Parmigiano Reggiano
4 teaspoons Pesto alla Genovese
50 g speck


Sift the flours into a bowl, make a well in the middle.

Put the yeast, and start adding water little by little, mixing with a fork or wooden spoon, till yeast melts, taking in little flour as well.

Add oil and salt.

Add all the water and mix in all the flour.

Turn onto a floured kneading board, and knead firmly until you have the dough that looks like bread or pizza dough.

Cover and let it rest in a warm place for 1 1/2 to 2 hours. I usually put the dough into a cold oven.

For the filling, mix ricotta with the egg, add Pesto alla Genovese (I added 1 teaspoon at a time, until I reached the taste I liked) and speck cut into stripes. Speck is like prosciutto, but smoked and saltier. I didn't add any salt to the filling, because pesto, parmigiano and speck are already salty enough.

Roll out the dough to 3-4 mm thick, trim to get a rectangle, brush with little oil and spread the ricotta mixture.

Roll it up, starting from a longer side, and then cut into 1 1/2 cm (1/2" approx.) thick slices. Place them on a baking tin lined with baking paper, cover and let rise for 1/2 hour again.

Drizzle with little oil and sprinkle with grated Parmigiano.

Bake in an oven preheated to 220°C for about 20 minutes or until golden.

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