Pesto Roll

With fresh pesto

Debic Bakery Butter


Fresh pesto

200 g pine nuts

50 g rocket salad

1 branch of fresh basil

1 tsp coarse salt

½ tsp coarsely ground pepper

35 g olive oil

1 garlic clove

100 g Pecorino cheese, grated

200 g Mozzarella cheese, grated


3500 g basic croissant dough

1000 g Debic Croisant butter Gold


Fresh pesto

Roast the pine nuts.

Blend all ingredients, except the olive oil.

Add the oil progressively.


Prepare a classic croissant dough with the dough and the croissant butter. Give 3 single tours (3 x 3).

Leave in the fridge during 1 hour, minimum.

Stretch out the dough at 5 mm and 50 cm width.

Spread out the pesto on the laminated dough and sprinkle the grated mozzarella chees on top of it.

Roll both sides to the middle, in a form like glasses.

Cut pieces of 2 cm and place them on a baking tin, or store covered in the freezer.

Finishing touch

Ferment at 28 °C and bake at 215 °C during 20 minutes.