Junior chef
Utensils
Apron
Baking tray
Oven mitts
Scissors
Teaspoon
Timer
Kitchen scales
Spoon
Cooling rack
Mandolin
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Mise en place
Pesto
Roll out the dough, cover with the pesto.
Cut the courgette lengthwise into thin slices, arrange on top of the pesto.
Sprinkle with cheese, season.
Shape
Starting from one of the long edges, roll up the dough. Place on the baking tray with the baking paper.
Using scissors, make incisions in the top of the roll at intervals of approx. 1 cm, without cutting all the way through. Fold the slices alternately to the left and right.
Bake
Approx. 25 mins. on the bottom shelf of an oven preheated to 220 °C. Remove from the oven, serve warm.
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