Slicing: Cut the roll into slices about 1 cm thick and place them on a baking sheet covered with baking paper.
Glaze: Brush each roll with egg yolk for a nice golden brown. You can also sprinkle the rolls with sesame or poppy seeds for a crunchy touch.
Bake: Bake for 15 to 20 minutes, until the rolls are golden brown and flaky.
Serve: Let cool slightly before serving.
These pesto and parmesan rolls are delicious served warm or at room temperature, perfect for your appetizers with friends or family!
I remember this recipe from grandma’s kitchen, and I love making it because it’s so tasty and easy
Hands down, one of my all time favorite dishes!
My grandmother used to prepare this remedy for me whenever I wasn’t feeling well. Even now, I proactively make this blend and store it for later use.
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My house smelled wonderful when I walked in yesterday and this was being cooked up! It tasted even better!
