Pesto And Fresh Cheese Rolls

• 1/4 cup water
• 3 3/8 tablespoons olive oil
• 1 egg beaten organic
• 2 containers plain yogurt
• 4 1/8 cups wheat flour
• 1 teaspoon salt
• 1 packet dry yeast organic
• 1 bunch basil coriander, chives and parsley
• 2 tablespoons pine nuts
• 1 garlic clove
• 5 tablespoons oil
• 2 tablespoons grated Parmesan
• 2 fresh cheeses small

1. Place the ingredients in the pan of a bread machine and set for kneading cycle.
2. For the pesto: toast the pine nuts in a skillet. In a blender combine the pine nuts, herbs, garlic and parmesan and blend until a smooth paste forms. Blend in the olive oil slowly to emulsify.
3. On a lightly floured surface, roll the dough into a rectangular shape.
4. Spread the pesto over the dough and crumble the fresh cheese over the top.
5. Roll the dough towards the larger side of the rectangle. Cut into slices and arrange face-up on a greased, parchment paper-lined sheet.
6. Bake until golden brown.

water, olive oil, egg, containers, cups wheat flour, salt, yeast, basil coriander, nuts, garlic, oil, parmesan, fresh cheeses small

Taken from www.yummly.com/recipe/Pesto-and-Fresh-Cheese-Rolls-2055189 (may not work)