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!
Cheesy Garlic Texas Toast
Salisbury Steak Garlic Mash Potatoes Mushroom & Onion gravy
The fam couldn’t get enough! Next batch, I’m making a double recipe
Lemon and orange peels, don’t throw them away: mix them with vinegar | They are worth gold
Sprinkle a spoonful over it and you will see the orchid’s flowers and roots growing uninterrupted
Roasted Sausage and Potatoes
Rice Krispie Peanut Butter Balls
Baked Farfalle with Meat Sauce and Béchamel
Sausage Soup
