Roasted Garlic and Pesto Strips Recipe

Serves: 6-8 people as an appetizer

Total Time: 1 hour 45 minutes (including rising time)

Prep Time: 30 minutes

Cook Time: 25 minutes

Rising Time: 50 minutes

Ingredients

For the Bread Dough:

• 3 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup warm water (110°F)
• 2 tablespoons olive oil

For the Roasted Garlic:

• 2 large heads of garlic
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Garlic Butter:

• 4 tablespoons butter, softened
• 3-4 cloves roasted garlic, mashed
• 1/4 teaspoon salt
• 2 tablespoons fresh parsley, chopped

For Assembly:

• 1/3 cup basil pesto (homemade or store-bought)
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil for brushing
• Coarse sea salt for sprinkling
• Fresh basil leaves for garnish

Equipment Needed

• Stand mixer with dough hook (optional)
• Large mixing bowl
• Kitchen towel
• Baking sheet
• Parchment paper
• Sharp knife
• Pastry brush
• Aluminum foil

Instructions

Roast the Garlic
Preheat oven to 400°F. Cut the tops off the garlic heads to expose the cloves, drizzle with olive oil, and season with salt and pepper. Wrap each head in aluminum foil and roast for 35-40 minutes until the cloves are golden and soft. Let cool, then squeeze the roasted cloves from their skins.

Make the Bread Dough
In a large mixing bowl, dissolve the yeast and sugar in warm water. Let sit for 5 minutes until foamy. Add flour, salt, and olive oil, mixing until a soft dough forms. Knead by hand for 8-10 minutes or with a stand mixer for 5-6 minutes until the dough is smooth and elastic.

First Rise
Place the dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm place for about 45 minutes until doubled in size. The dough should spring back lightly when poked.

Prepare Roasted Garlic Butter
While the dough rises, mash 3-4 roasted garlic cloves with softened butter, salt, and chopped parsley until smooth and well combined. Set aside at room temperature.

Roll Out the Dough
Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a large rectangle, approximately 12×16 inches and about 1/4 inch thick. The dough should be thin but not transparent.

Add the Fillings
Spread the roasted garlic butter evenly over the entire surface of the dough, leaving a small border around the edges. Dot spoonfuls of pesto evenly across the surface, then gently spread to create swirls and patterns rather than a solid layer.

Create the Strips
Using a sharp knife or pizza cutter, cut the dough lengthwise into strips about 1 inch wide. You should have approximately 12-16 strips depending on your rectangle size.

Twist and Shape
Take each strip and gently twist it several times to create spiral shapes. Place the twisted strips on parchment-lined baking sheets, leaving space between each one for expansion. Pinch the ends lightly to prevent untwisting.

Second Rise
Cover the shaped strips with a kitchen towel and let rise for 15-20 minutes until slightly puffed. They shouldn’t double in size but should look noticeably larger.

Prepare for Baking
Preheat oven to 375°F. Brush the strips lightly with olive oil and sprinkle with grated Parmesan cheese and a pinch of coarse sea salt.

Bake to Golden Perfection
Bake for 18-22 minutes until the strips are golden brown and sound hollow when tapped. The cheese should be melted and lightly browned in spots.

Serve Warm
Transfer to a serving platter and garnish with fresh basil leaves. Serve immediately while warm and crispy on the outside, soft on the inside.

Tips for Perfect Pesto Strips

Don’t Overload
Use pesto sparingly – too much will make the strips soggy and prevent proper rising and baking.

Even Distribution
Spread fillings evenly but don’t worry about perfect coverage. Uneven swirls create beautiful rustic patterns.

Gentle Twisting
Twist the strips gently to avoid tearing the dough. If the dough springs back, let it rest for 5 minutes before continuing.

Temperature Matters
Make sure your oven is fully preheated for even browning and proper texture.

Make-Ahead Options

Roasted Garlic: Roast garlic up to 3 days ahead and store in the refrigerator.

Dough Prep: Make dough through first rise, then refrigerate overnight. Bring to room temperature before shaping.

Shaped Strips: Shape strips and freeze on baking sheets, then transfer to bags. Bake directly from frozen, adding 5-7 minutes to baking time.

Serving Suggestions

These Roasted Garlic and Pesto Strips pair beautifully with Italian dishes like minestrone soup, Caesar salad, or pasta with marinara sauce. They also make an excellent appetizer served with olive oil and balsamic vinegar for dipping, or alongside a cheese and charcuterie board.

Storage and Reheating

Store leftover strips in an airtight container for up to 2 days. Reheat in a 350°F oven for 5-8 minutes to restore crispiness. Avoid microwaving as this will make them soggy.

Variations

Sun-Dried Tomato: Add chopped sun-dried tomatoes along with the pesto for extra Mediterranean flavor.

Cheese Lovers: Mix shredded mozzarella with the Parmesan for extra cheesy goodness.

Herb Butter: Replace roasted garlic butter with herb butter using fresh rosemary, thyme, or oregano.

Spicy Version: Add a pinch of red pepper flakes to the garlic butter for a subtle heat.

Troubleshooting

Strips Untwisting: Pinch the ends firmly and don’t over-proof the second rise.

Soggy Centers: Use pesto sparingly and ensure oven is fully preheated before baking.

Tough Texture: Don’t over-knead the dough and ensure proper rising times.

These Roasted Garlic and Pesto Strips bring together the best of Italian flavors in an elegant, shareable format that’s sure to impress guests and satisfy anyone craving sophisticated comfort food.