Pesto and Tangy Tomato Whirls with Hints of Garlic

Step 1: To begin making the Pesto and Tangy Tomato Whirls with Hints of Garlic, prep up all the ingredients first

Step 2: Instruction to make the DoughTo make the dough, warm water slightly and mix sugar in it

Step 3: Sprinkle Yeast

Step 4: Mix it lightly

Step 5: Cover it and put it in a warm place for 15 minutes

Step 6: Once the yeast is active and the mixture becomes frothy, mix it with flour, along with baking powder and salt, and knead to make the dough

Step 7: Knead it for at least 10 minutes

Step 8: Brush the dough with olive oil and keep it in a warm place for at least 45 minutes till the doubles in size

Step 9: Now knead it lightly once more and keep it away for 10 more minutes

Step 10: Dough is ready to goInstruction For Pesto FillingWhile the dough us proofing make the pesto fillingAdd the basil leaves, garlic, salt, pepper and olive oil into a mixer grinder and grind till smooth and keep aside

Step 11: Add olive oil little at a time to grind the pesto

Step 12: Adding olive oil slowly while grinding gives it a smooth texture and oil don't separate

Step 13: Instruction For Tangy Tomato FillingBoil the tomatoes till soft in a large pot of water

Step 14: Once the tomatoes are soft remove and allow to cool

Step 15: Once cooled puree the tomatoes and keep aside

Step 16: Heat a pan and add butter and garlic, saute till garlic is golden brown

Step 17: Once done add finely chopped onions and saute till cooked and soft

Step 18: After the onions are soft add the pureed tomatoes

Step 19: Keep stirring till the mixture comes to a boil

Step 20: Once done sprinkle sugar, black pepper powder, and salt

Step 21: Add tomato ketchup

Step 22: Mix well and keep aside for tangy tomato sauce

Step 23: Instruction For making the Pesto And Tangy Tomato WhirlsAfter the dough has doubled in size divide the dough into 2 equal parts

Step 24: Take one part and roll it out evenly in a big circle

Step 25: Spread the pesto mixture evenly all over the rolled dough till pesto is used up

Step 26: Add grated cheese evenly

Step 27: Start rolling out the dough from one end

Step 28: Cut about 12 slices from the dough

Step 29: Repeat the same procedure with the second part of the dough for tangy tomato whirls

Step 30: Arrange all the whirls on a baking tray at about equal distance from each other

Step 31: Cover it with a warm cloth and let it rest for 30 minutes

Step 32: Dough will again rise and takes it shape

Step 33: Meanwhile, preheat your convection oven to 180 degrees

Step 34: Put the baking tray in the oven and brush with milk and butter for about every 5 minutes

Step 35: This will add the glaze on the whirls

Step 36: Bake for 20 minutes of till done

Step 37: Once done, take Pesto and Tangy Tomato Whirls with Hints of Garlic out and arrange on a serving dish

Step 38: Sprinkle freshly chopped parsley and serve them hot

Step 39: Serve Pesto and Tangy Tomato Whirls with Hints of Garlic along with Penne Arrabiata Pasta  for a weeknight dinner