A savoury twist on the classic swirl – soft dough rolled with fragrant basil pesto, sundried tomatoes, and gooey mozzarella. Baked and served in a mug, it’s the ultimate comforting bite with all the flavours of a Caprese salad, but warm and golden.
Main INGREDIENTS
- Flour
Ingredients
Method
Ingredients
- 250g cake flour
- 4g instant yeast
- ½ teaspoon salt
- 100ml warm milk
- 1 free-range egg
- 50g butter, room temperature
Filling:
- 4 tablespoons basil pesto
- ½ cup sundried tomatoes, chopped
- ½ cup mozzarella, grated
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Method
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1In a large bowl, mix the flour, yeast, and salt. Add the warm milk, egg, and softened butter. Mix until a soft dough forms, then knead on a floured surface for about 8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and leave to rise for 1 hour, or until its doubled in size.
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2Knock down the dough and roll it out into a rectangle on a lightly floured surface. Spread evenly with basil pesto, sprinkle over the chopped sundried tomatoes and grated mozzarella. Roll up tightly into a log and slice into 6 equal portions.
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3Place each swirl into a greased Le Creuset Stoneware Mug. Cover and allow to rise again for 30 minutes. Preheat the oven to 180°C. Bake the swirls for 20 minutes until golden and puffed.
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4Serve warm, straight from the mug. Optional: Garnish with a little extra pesto and a fresh basil leaf before serving.
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