Hey Pesto, we’ve got bread sticks!

IMG_0028

Sacla Italia very kindly sent Mia a recipe book and some vouchers.  Mia decided straight away that she wanted to make their pesto breasdsticks, which was great as we needed some packed lunch fillers.  We have adapted their recipe slightly to suit Mia’s tastebuds. They are quick, easy and absolutely delicious!

INGREDIENTS (makes approx 16 breadsticks)

1 x pack of GF Puff Pastry

2 x dessert spoonfuls Sacla Italia Basil Pesto

———————————————————————————–

METHOD:

1. Get 2 baking trays and line them with greaseproof paper.

2. Preheat the oven to 200 C.

3. Roll the pastry out on a lightly floured surface until it is about the size of an A4 piece of paper.

4. Spread 1 spoonful of the pesto onto the pastry.

5. Fold the pastry in half and roll again, to the size of the A4 paper again. Watch the edges as there may be some oozing of pesto.  If so, just scoop it up and spread it on the top of the pastry.

6. Spread the final spoonful of pesto onto the pastry.

7. Fold in half again and roll to the size of an A4 piece of paper.

8. Using a sharp knife, cut the pastry into 2.5 cm strips.

9. As you place each pastry strip onto the baking tray, give it a twist or two.

10. Bake for 10-15 mins, until golden brown.

 

One thought on “Hey Pesto, we’ve got bread sticks!

  1. Emma says:

    I love using shop bought puff pastry to make pizza wheels. Roll out to be the size of a baking tray. Then spread with tomato purée, torn up basil and mozzarella (either grated or fresh that you top). Roll up tightly so it looks like a Swiss roll and cut into discs just around 1.5cm thick. Bake on a tray til golden. Kids and adults love them 🙂

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s