Sweet Basil Pesto Tapenade Scrolls

 Sweet Basil Pesto Tapenade Scrolls

Herby Pizza Dough with ½ tsp dried basil and ½ tsp dried tarragon instead of the other herbs

1. Once the dough has risen, punch down and leave for 10 min. While the dough is rising, make the filling by mixing together pesto (below).

2. Lightly flour a clean work surface and roll dough to form 12 X 18 inch rectangle. Spread half the pesto (below) onto the rolled out dough. (Or you can put as much pesto as you would like.) Try to get the pesto right to the edge.

3. Roll from the long side. Go slowly and get it as tight as possible, using a little water to pinch the seam together and seal.

4. Oil or spray a 11 X 13 inch baking sheet with raised edges. Cut the roll into 12 pieces. Place cut side down on the baking sheet giving them room to breathe. Cover with a towel and let rise for 30-45 min. The rolls should look not quite doubled in size.

Bake 18-22 min. at 375 degrees or until lightly browned and puffy. Serve as soon as you can or let cool and store in an air tight container for a delicious snack.

Sweet Basil Pesto Tapenade

3 c. fresh basil leaves, tightly packed

handful of walnut pieces chopped

2-4 cloves garlic

1/3 c. olive oil

¼ c. walnut, or just more olive oil

1/3 c. maple syrup

1 tsp. grated fresh lemon zest

1 ½ tsp. salt or to taste

black pepper

1. Set aside about ¼ of the walnuts. Chop the basil, garlic and most of the walnuts in food processor until chunky, stopping often to scrape the sides.

2. Add oil(s) maple syrup, and lemon zest, and process until thick and creamy. Stir in reserved walnut pieces. Season with salt and pepper. Can be stored in a glass jar with a thin layer of olive oil on top until ready to serve.