Ingredients: cup All Purpose Flour (Maida), teaspoon Active dry yeast, teaspoon Sugar, pinch Baking powder, - to taste, cup Water - slightly warm, - as required, sprig Basil leaves, cloves Garlic, tablespoon Extra Virgin Olive Oil, teaspoon Black pepper powder, - to taste, Tomatoes - boiled till mushy and pureed, cloves Garlic - finely chopped, Onion - small, tablespoon Tomato Ketchup, teaspoon Butter - + some for finishing, teaspoon Black pepper powder, - to taste, tablespoon Parsley leaves - freshly chopped, cup Britannia Cheese Block - grated, Vegetarian diet
Instructions: To begin making the Pesto and Tangy Tomato Whirls with Hints of Garlic, prep up all the ingredients first.Instruction to make the DoughTo make the dough, warm water slightly and mix sugar in it. Sprinkle Yeast. Mix it lightly. Cover it and put it in a warm place for 15 minutes.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. Knead it for at least 10 minutes.Brush the dough with olive oil and keep it in a warm place for at least 45 minutes till the doubles in size.Now knead it lightly once more and keep it away for 10 more minutes. 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. Add olive oil little at a time to grind the pesto.Adding olive oil slowly while grinding gives it a smooth texture and oil don't separate.Instruction For Tangy Tomato FillingBoil the tomatoes till soft in a large pot of water. Once the tomatoes are soft remove and allow to cool. Once cooled puree the tomatoes and keep aside.Heat a pan and add butter and garlic, saute till garlic is golden brown. Once done add finely chopped onions and saute till cooked and soft.After the onions are soft add the pureed tomatoes. Keep stirring till the mixture comes to a boil.Once done sprinkle sugar, black pepper powder, and salt. Add tomato ketchup. Mix well and keep aside for tangy tomato sauce.Instruction For making the Pesto And Tangy Tomato WhirlsAfter the dough has doubled in size divide the dough into 2 equal parts. Take one part and roll it out evenly in a big circle. Spread the pesto mixture evenly all over the rolled dough till pesto is used up. Add grated cheese evenly.Start rolling out the dough from one end. Cut about 12 slices from the dough.Repeat the same procedure with the second part of the dough for tangy tomato whirls.Arrange all the whirls on a baking tray at about equal distance from each other. Cover it with a warm cloth and let it rest for 30 minutes. Dough will again rise and takes it shape.Meanwhile, preheat your convection oven to 180 degrees.Put the baking tray in the oven and brush with milk and butter for about every 5 minutes. This will add the glaze on the whirls.Bake for 20 minutes of till done.Once done, take Pesto and Tangy Tomato Whirls with Hints of Garlic out and arrange on a serving dish. Sprinkle freshly chopped parsley and serve them hot.Serve Pesto and Tangy Tomato Whirls with Hints of Garlic along with Penne Arrabiata Pasta  for a weeknight dinner.