Red-Pesto Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 139 cal. | (7 %) | ||
| Protein | 2.92 g | (3 %) | ||
| Fat | 8.99 g | (8 %) | ||
| Carbohydrates | 13.03 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.21 g | (4 %) |
| Vitamin A | 77.86 mg | (9,733 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.01 mg | (1 %) | ||
| Niacin | 0.02 mg | (0 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0.62 μg | (0 %) | ||
| Pantothenic acid | 0.01 mg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0.03 mg | (0 %) | ||
| Potassium | 4.75 mg | (0 %) | ||
| Calcium | 37.78 mg | (4 %) | ||
| Magnesium | 1.04 mg | (0 %) | ||
| Iron | 0.64 mg | (4 %) | ||
| Zinc | 0.02 mg | (0 %) | ||
| Saturated fatty acids | 1.52 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 250 grams fine Spelt flour
- ½ tsp salt
- 1 tsp ground paprika (sweet)
- 1 generous pinch baking soda
- 125 grams cold Margarine (vegan)
- 2 Tbsps red Pesto (vegan, such as bell pepper))
- Pastry flour (for dusting)
- Semolina flour (for dusting)
Preparation steps
Mix the flour with the salt, pepper and baking soda. Cut the margarine into small pieces and add together with about 3 tablespoons ice-cold water to the flour. Knead quickly with hands until smooth, then knead in the pesto. If necessary, add some more flour to keep dough from being too stickly. Wrap in plastic wrap and let rest in the refrigerator for about 1 hour.
Preheat the oven to 200°C (approximately 400°F) and line 1-2 baking sheets with parchment paper.
Cut the dough into four equal pieces and shape each into 3 cm (approximately 1 inch) thick logs. Place pieces on a work surface dusted with a blend of flour and semolina and cut into about 1.5 cm (approximately 1/2 inch) thick slices. Press cut surfaces in the semolina-flour mixture and place on the baking sheets. Bake in the oven for 10-15 minutes. Serve immediately.
