Paleo Pesto Rolls

This was the first year my family (my mother) planted a variety of herbs, and after browsing through the garden center, there were a few herbs that I was set on (my mother) planting: rosemary, thyme, and basil.

Since it's been planted, the basil has been nothing short of bountiful. It's actually borderline out of control. But it's OK because if there's one thing I love about summer, it's fresh basil. Besides pesto (which I've started freezing in single-serve portions using an ice tray), I've been enjoying basil in various summer salads, in my favorite Thai recipes, and best of all, with fresh tomatoes and mozzarella.

Over the weekend, I wanted to use some of the pesto with something carby that wasn't pasta or orzo. I didn't really set out to make something that was gluten free, but since there was no flour, and only a fridge shelf full of coconut, almond, arrowroot, and tapioca flour, it kind of just happened. After remembering this soft pretzel recipe from A Girl Worth Saving, a quick read through the recipe and it was decided: the dough was just what I was looking for, and the perfect way for me to finally use up some of these flours that are taking up valuable fridge shelf space.

Paleo Pesto Rolls

½ cup of water

½ cup of butter or Olive oil or Ghee
½ tsp of sea salt
2 tbsp of apple cider vinegar
½ cup of tapioca flour
½ tsp of baking soda
½ tsp of baking powder
1 cup of coconut flour
1 egg
2 tbsp of melted butter

1/2 to 1 cup of Pesto sauce

Optional: parmesan cheese

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Preheat the oven to 350 degrees. 

For the dough, follow the recipe for Kelly's paleo soft pretzels here, up until where the dough needs to be rolled into pretzels. 

Form the dough into a rectangle on a piece of parchment paper and place another piece of parchment paper on top. Roll the dough until it is about 1/2 an inch thick.

Remove the parchment paper and spread the pesto around in a thin layer, leaving a slight border at the edges. Top with grated parmesan, however much or little as you desire. 

Starting from one edge and using the bottom sheet of parchment paper as a guide, roll the dough into a long log. Then cut the log into rolls, about 1/2 an inch thick for each one.

Place each roll on a baking sheet lined with parchment paper. Brush the sides with melted butter if desired, and bake in the over for 25-30 minutes. Remove from the oven, let cool, and enjoy.