AIR FRIED SPRING PESTO ROLLS

 


INGREDIENTS




INSTRUCTIONS



  1. Preheat the air fryer to 375 degrees F. 
  2. In a small pan, melt the Country Crock Plant Butter over medium heat. Add the garlic and saute until fragrant, about 1 minute. Remove from heat and add parsley. 
  3. Roll out the pizza dough and shape into a rectangle. Add a layer of pesto and sprinkle on vegan parmesan, if using. 
  4. Roll the dough and cut into 1 inch slices, as you would for cinnamon rolls. 
  5. Lay the rolls, cut side down, into the air fryer and either brush or spoon over the melted homemade garlic Country Crock Plant Butter. 
  6. Air fry for 6-8 minutes until golden brown. 
  7. Remove the rolls and brush with more melted garlic Country Crock Plant Butter. 

Comments

Post a Comment

Popular posts from this blog

Classic Spaghetti Bolognese:

Image
Classic Spaghetti Bolognese: Ingredients: 400g ground beef 1 onion, finely chopped 2 garlic cloves, minced 400g canned tomatoes, crushed 2 tbsp tomato paste 1 tsp dried oregano Salt and pepper to taste 300g spaghetti Instructions : +Brown the ground beef in a pan, add onion and garlic. +Stir in crushed tomatoes, tomato paste, oregano, salt, and pepper. +Simmer for 20-30 minutes. +Cook spaghetti according to package instructions. +Serve Bolognese sauce over cooked spaghetti.  
Read more

Ravioli lasagne

Image
  Ingredients oil, for frying 6 sausages (we used Italian sausages with herbs and fennel) 2 x 400g cans chopped  tomatoes  with garlic & basil 200g  baby spinach 500g spinach & ricotta ravioli (or any flavour you like) 75g  mixture of grated cheddar  and mozzarella STEP 1 Heat a drizzle of oil in a pan. Squeeze the sausagemeat from the skins and fry until browned, using a wooden spoon to break it up. Add the tomatoes and half a can of water and season. Simmer for 20 mins. STEP 2 Meanwhile, put the spinach in a  colander . Pour over boiled water from the kettle to wilt. Leave to cool, then squeeze out as much of the excess water as you can. STEP 3 Heat the oven to 200C/180C fan/gas 6. Spoon a third of the sauce into a medium baking dish (about 18 x 20cm). Top with a third of the spinach and a third of the ravioli, then scatter over some of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled ...
Read more