Pesto Crescents

1. Mix dry yeast and salt to flour. Add warm water in two batches and mix well.

2. When the dough starts to form a ball, add olive oil and mix again. Let it rise for about half an hour (or until it has doubled it’s size).

3. To make the pesto, mix all ingredients (with a hand blender of food processor) and add olive oil until it’s smooth enough. Chop the olives and mix them with the pesto.

4. When the dough has doubled it’s size, roll it into a circle (about 0.2 inches thick) and cut it into 8 pie-shaped wedges.

5. Place about 2 tablespoons of pesto (and some grated soy cheese, if you like) to each wedge and form them into crescents.

6. Brush the cresents with (unflavored) soy milk and if you like, sprinkle some poppy seeds on top. Bake them in 225 C/440 F for about 10 minutes.