As all my Indian buddies are busy with preparations for Diwali, I envy them a bit. Diwali is my favorite Indian festival. I love the lights, candles, the family and friends getting together, the sweets and the celebrations. Here in Weimar I am on my own and no one to celebrate with. I do light my diyas around the house and my mum always calls so in way I get family and a bit of tradition that way. At least I get to virtually browse through my Indian buddies' blogs and share the celebrations too.
So to all my lovely Indian blog buddies - I wish you a very
Eat a laddoo, gulab jamun, barfi, jalebi and a ras malai for me. LOL!
After all that sweet stuff you might need something savory. I have prepared a little treat for you all and anyone else who likes the look of these.
These are easy to make and quick to bake special treats for those who want something savory in between the sweets.
Halloween and Thanksgiving are all coming up soon too and a lot of us will be entertaining. Over Halloween I'll be having a monster party for Soeren and his buddies. This is the perfect treat for them to nibble on. These nibbles are just perfect for practically any entertaining you do in the next few days.
Now, when you read on and see how easy it is to make them, I am sure you'd wanna hug me LOL!
Pizza dough - either self made or self bought. Enough for one baking tray. I used fresh pizza dough from the grocery market that can be found in the cool shelves. The are easy to use as they are pre-rolled and that saves a lot of time.
10 teaspoons Pesto Rosso - store bought or self made.
10 teaspoons Pesto alla Genovese - store bought or self made
1 tablespoon toasted bread crumbs
1 tablespoon parmesan cheese - grated
Pre-heat oven at 200 degrees Celsius.
If making your own dough, prepare according to instructions. Roll the dough out into a large rectangular shape. If using store bought check the thickness and if needed roll out to the required thickness.
Spread the pesto rosso on the upper part of the pizza dough and on the lower part the pesto alla genovese. Sprinkle the toasted breadcrumbs and parmesan cheese over the entire surface.
From both sides start rolling the dough (horizontally) towards the middle. At this point there are two ways you can make the spirals.
- You cut the dough (horizontally), separating the rosso from the genovese. These will give you single spirals like the ones I made.
- You leave the dough as a whole without separating the two types. These will give you two joined spirals, one with the rosso and the other with the genovese as one entire nibble. Follow me?
Take the roll/rolls out of the fridge and cut them in approx. 1.5 cm thick pieces. Place the spirals onto a baking tray and bake for 10 minutes.
I made these the other day when Soeren had a few friends over. I wanted to test them if they would be accepted by these gourmet tasters as little Halloween treats. I am still not too sure because all I got in between stuffed mouths was "mmhhe", "ymmn", "mmnnn"! But judging from the fact I had to make a second batch I understood that these were great.
I'd like to send these treats to the gracious VKN for the VCC - Festival Foods.
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