Red cabbage pesto pizza pinwheels
Pizza pinwheels filled with a red cabbage, almond and vegan parmesan pesto. Eye-catching and perfect for snacking.
- Prep
- 30 min
- Cook
- 10 min
- Servings
- 6
Start cookingStep by step, with timers
Posted on Instagram on 9 February 2021 · See the post
Dough
- Mix the ingredients and knead for 10 min. Let it rest for 2 h. Roll out, spread with the filling, roll up and cut into pinwheels. I sprinkled sesame seeds on top. Bake at 250° for about 10 min
Pesto
Nutrition information
Automatic estimate based on the ingredients
| Nutrient | Serving ≈ 90 g | 100 g | % IR* | Share |
|---|---|---|---|---|
| Energy | 305 kcal | 339 kcal | 15 % | |
| Fat | 13 g | 14 g | 19 % | |
| of which saturates | 1.8 g | 2 g | 9 % | |
| Carbohydrate | 39 g | 43 g | 15 % | |
| of which sugars | 0.4 g | 0.4 g | 0 % | |
| Fibre | 2.1 g | 2.3 g | — | |
| Protein | 6.5 g | 7.2 g | 13 % | |
| Salt | 1 g | 1.1 g | 17 % |
*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.
How it was calculated
Assumed quantities (the recipe doesn't give them):
- Salt: 1 g per serving
Not counted (couldn't be estimated):
- 3 red cabbage leaves, tough part removed
Photos
