Pesto Loaf
Version 1:
½ cup pesto
(see below)
½ cup feta
¼ cup goat
cheese
¼ cup olive
oil
1 clove
garlic
1 6-oz can
tomato paste
salt and
pepper
1 lb stir
fry beef, browned and diced
2 tubes
Pillsbury crescent rolls
Pesto:
1 cup firmly
packed fresh basil leaves
2 cloves
garlic
½ cup olive
oil
2 Tbsp red
wine vinegar
salt and
pepper
1.
Make pesto: Blend ingredients until smooth.
Season to taste.
2.
Blend cheeses, oil, and garlic.
3.
Heat oven to 375* F.
4.
Lay dough in rectangle on baking sheet.
5.
Add filling: beef, cheese, paste, pesto. Wrap in
dough.
6.
Bake 20 minutes, or until dough is golden brown.
Changes I
would make:
Instead of
layering sauces/cheeses separately, I would rather mix them all together; maybe
even cook them with the beef (if using ground beef) like Lasagna Loaf. Next
time, I would even use ground beef rather than stir fry beef. Also, less oil
might be best, as some of the pesto leaked a bit as it was folded and first
cooking. Again, nothing horribly wrong, but I think there might be a better
texture and overall balance of flavors. In sum: a success for first time
experimentation with these ingredients.