Spinach, Pesto & Mozzarella Gluten Free Crescent Rolls

57g butter, room temperature
165g of either Ricotta cheese, Cream cheese or Stracchino/Certosa Cheese
113g Gluten Free Flour Mix *


Frozen spinach, thawed
Mozzarella, finely cubed


Put all the dough ingredients in the bowl of your stand mixer and combine to form dough. Wrap in plastic wrap and chill 2 hours.

Preheat oven to 160 C degrees. On lightly floured surface roll the dough into a 14 inch circle. Cut into 8 triangles. With a teaspoon, smooth on some pesto all over the triangles. Place some spinach over that and then the cubed mozzarella on the wider part of the triangles. Gently roll each triangle from wide end to tip, turning ends to form a crescent shape. Brush the tops with beaten egg and sprinkle with sesame seeds.

Place on baking sheet.

Bake 30 min till golden.  Serve warm.

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