Pesto Feta Rolls have become my go-to for impressing guests and satisfying my own cravings. I remember the first time I tried making them – the aroma of basil and garlic filling my kitchen was incredible! These aren’t just any rolls; they’re little pockets of savory goodness with a delightful chewiness. If you’re looking for an easy pesto feta roll recipe that’s both impressive and surprisingly simple, you’ve come to the right place. They’re perfect for parties, brunches, or just a really special snack. Let’s get cooking!
Why You’ll Love This Pesto Feta Rolls
These rolls are a flavor explosion you won’t want to miss. Here’s why you’ll be making them again and again:
- Incredible taste: A perfect balance of savory pesto, tangy feta, and rich mozzarella.
- Quick prep: Get these delicious pesto feta bread rolls ready for baking in under an hour.
- Family-friendly: Even picky eaters love these cheesy, herby delights.
- Budget-friendly: Uses common ingredients to create a gourmet feel without the high cost.
- Perfect appetizer: They’re ideal for parties and gatherings, making them a go-to pesto feta bread rolls recipe.
- Versatile snack: Great for lunchboxes or a satisfying afternoon bite.
- Satisfies cravings: The combination of flavors and textures is truly irresistible.
Ingredients for Pesto Feta Rolls
Gathering these ingredients is the first step to making these amazing feta cheese and pesto rolls. The dough ingredients come together easily, and the filling is where all the flavor magic happens. Here’s what you’ll need:
- ⅔ cup Whole Milk – warmed slightly to activate the yeast
- 5 tablespoons Granulated Sugar – divided, for dough and yeast
- 2 teaspoons Active Dry Yeast – make sure it’s fresh!
- 2 large Eggs – at room temperature for better dough texture
- 2¾ cups All-Purpose Flour – plus a little extra for dusting
- 1 teaspoon Kosher Salt – for flavor balance
- ½ cup Unsalted Butter, plus ½ tablespoon – softened for the dough and topping
- 1 jar Pesto (6.5 ounces) – use your favorite variety!
- 1 cup Parmesan Cheese, grated – adds a nutty, salty depth
- 4 ounces Feta Cheese, crumbled – the star tangy component
- 1 cup Fresh Spinach, roughly chopped – for a touch of green and freshness
- 1 jar Oil-Packed Sun-Dried Tomatoes (7 ounces) – drained and roughly chopped for intense flavor
- 2 cups Mozzarella Cheese, shredded – for that gooey, melty factor
- 3 tablespoons Melted Butter – for brushing
- 1 teaspoon Minced Garlic – fresh is best!
- 1 tablespoon Grated Parmesan Cheese – for the final topping
How to Make Pesto Feta Rolls
Follow these simple pesto feta roll instructions to create these incredibly delicious rolls. The process is straightforward, and the results are absolutely worth it!
- Step 1: Prepare the Dough. In a medium bowl, combine the warmed milk, 1 tablespoon of sugar, and the active dry yeast. Give it a gentle whisk and let it sit for about 5 minutes until it gets foamy – that means your yeast is alive and ready! Then, whisk in the eggs until everything is smooth and well combined.
- Step 2: Mix and Knead the Dough. In the bowl of your stand mixer fitted with a dough hook, combine the remaining sugar, flour, and kosher salt. Pour in the yeast mixture and add the softened butter. Knead the dough on medium speed for about 5 minutes. You’re looking for a soft, slightly sticky dough. If it seems too sticky, add a tablespoon of flour at a time until it’s just right.
- Step 3: First Rise. Lightly grease a clean bowl. Transfer the kneaded dough to the greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1 hour, or until it has doubled in size. You’ll notice it becomes puffy and airy.
- Step 4: Roll and Fill. Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a 10×15 inch rectangle. Now, spread the jar of pesto evenly over the dough, leaving a small border on one long edge. Sprinkle the grated Parmesan, crumbled feta, chopped spinach, chopped sun-dried tomatoes, and shredded mozzarella over the pesto. Roll up the dough tightly, starting from the long edge opposite the border. Pinch the seam to seal it. Cut the log into 12 equal pieces – these are your pesto feta rolls!
- Step 5: Second Rise. Arrange the cut rolls cut-side up in a greased 9×13 inch baking dish. Cover the dish loosely with plastic wrap or a clean towel and let them rise again in a warm spot for about 40 minutes, or until they’ve puffed up and look doubled in size. This second rise is key for fluffy rolls.
- Step 6: Bake. Preheat your oven to 350°F (175°C). Once the rolls have finished their second rise, remove the cover and bake them uncovered for 30-35 minutes. You’re looking for a beautiful golden brown color on top and around the edges. The kitchen will smell amazing!
- Step 7: Add Topping. While the rolls are baking, prepare the garlic butter topping. In a small bowl, mix the melted butter, minced garlic, and kosher salt. As soon as the rolls come out of the oven, brush them generously with this garlic butter mixture. Sprinkle the remaining grated Parmesan cheese over the warm rolls. These simple pesto feta roll instructions ensure a fantastic finish.
Pro Tips for the Best Pesto Feta Rolls
Want to elevate your pesto feta bread rolls from good to absolutely amazing? I’ve picked up a few tricks along the way that make all the difference. Follow these tips for truly exceptional homemade pesto feta rolls.
- Ensure your milk is warm, not hot, when blooming the yeast. Too hot and it kills the yeast; too cool and it won’t activate properly.
- Don’t overwork the dough after adding the flour. Kneading until just smooth prevents tough rolls.
- Allow ample time for both rising stages. This is crucial for that light, airy texture you love in baked goods.
- Drain your sun-dried tomatoes well; excess oil can make the filling too greasy and affect the dough.
What’s the secret to perfect Pesto Feta Rolls?
The real secret to perfect pesto feta rolls lies in the balance of high-quality ingredients and proper dough handling. Using fresh pesto and good feta cheese makes a huge difference in the flavor of your homemade pesto feta rolls. For more tips on baking, check out this guide on baking techniques.
Can I make Pesto Feta Rolls ahead of time?
Absolutely! You can assemble the rolls up to 24 hours in advance. Place them in the baking dish, cover tightly, and refrigerate. Let them sit at room temperature for about 30 minutes before baking, and you might need to add a few extra minutes to the bake time.
How do I avoid common mistakes with Pesto Feta Rolls?
A common pitfall is not letting the dough rise enough, leading to dense rolls. Another mistake is over-filling, which can cause them to burst. Make sure to leave a small border when spreading the pesto and filling, and don’t pack the ingredients too tightly. Proper yeast activation is also key, which you can learn more about here.
Best Ways to Serve Pesto Feta Rolls
These versatile rolls are fantastic on their own, but they truly shine when paired with the right accompaniments. They make a stunning appetizer or a delightful addition to any meal. Here are a few ideas for what to serve with pesto feta rolls to make them even more special.
For a classic appetizer spread, serve these warm rolls alongside a simple marinara dipping sauce. The sweet and tangy tomato sauce complements the rich, herby pesto and salty feta beautifully. You could also present them as part of a larger grazing board, surrounded by olives, cured meats, and a variety of cheeses. They’re also a wonderful side for a light salad, like a crisp arugula salad with a lemon vinaigrette, offering a savory contrast. Consider pairing them with other appetizer ideas.
Nutrition Facts for Pesto Feta Rolls
Here’s a breakdown of the nutritional information for these delicious rolls, per serving. Keep in mind that these numbers are approximate, as individual ingredients can vary.
- Calories: 250 kcal
- Fat: 12 g
- Saturated Fat: 7 g
- Protein: 8 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 450 mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on understanding nutritional labels, you can consult resources like the FDA’s guide.
How to Store and Reheat Pesto Feta Rolls
Keeping these delicious pesto feta rolls fresh is easy, whether you have leftovers or want to prepare them ahead of time! Once they’ve cooled completely, store any uneaten rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for 3-4 days. For longer storage, you can freeze the baked rolls. Place them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 3 months. This makes them a fantastic make-ahead option, especially if you’re planning to serve them at a party.
Reheating is simple and brings back that fresh-from-the-oven goodness. For rolls stored in the fridge, warm them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. If reheating from frozen, bake them at the same temperature for about 15-20 minutes, or until they are warm and slightly crisp. You can also microwave them for a quick reheat, but be aware they might lose some of their crispiness. Enjoying these pesto feta rolls later is just as delightful! Learn more about proper food storage here.
Frequently Asked Questions About Pesto Feta Rolls
What’s the secret to perfect Pesto Feta Rolls?
The secret to perfect pesto feta rolls is using good quality ingredients and not overworking the dough. Ensuring your yeast is active and allowing the dough to rise properly are also key. For an extra special touch, consider making your own pesto if you have fresh basil!
Can I make Pesto Feta Rolls ahead of time?
Yes, you can! You can assemble the pesto feta pinwheel recipe up to a day in advance. Store the unbaked rolls covered in the baking dish in the refrigerator. Before baking, let them sit at room temperature for about 30 minutes and then bake as directed, adding a few extra minutes to the baking time.
How do I avoid common mistakes with Pesto Feta Rolls?
A common mistake is not letting the dough rise sufficiently, which results in dense rolls. Another is over-filling, which can cause the rolls to burst during baking. Ensure you leave a border when spreading the filling and don’t pack too much in. Also, make sure your oven temperature is accurate for even baking. For more baking tips, see this guide.
Can I freeze Pesto Feta Rolls?
Absolutely! You can freeze the baked pesto feta rolls. Let them cool completely, then store them in an airtight container or freezer bag for up to 3 months. Reheat them in a 350°F oven for about 15-20 minutes until warmed through and slightly crisp.
Variations of Pesto Feta Rolls You Can Try
Once you’ve mastered the classic recipe, you’ll find these savory pesto feta rolls are incredibly adaptable! Feel free to experiment with different flavors and dietary needs to make them your own.
- Gluten-Free Option: For those avoiding gluten, simply swap the all-purpose flour for a good quality gluten-free all-purpose flour blend. You might need to add a touch more liquid or a binder like xanthan gum, depending on the blend you use.
- Spicy Kick: Want to add a little heat? Stir a pinch of red pepper flakes into the pesto before spreading it on the dough. This creates wonderfully spicy pesto feta rolls.
- Sun-Dried Tomato Pesto: Instead of traditional basil pesto, try a sun-dried tomato pesto for an even richer, more intense flavor. This variation offers a delightful twist on the savory pesto feta rolls you already love.
- Mini Bites: Cut the rolled dough into smaller pieces (about 16-20 instead of 12) for mini pesto feta rolls. They’re perfect for cocktail parties or when you want a smaller, bite-sized treat.
Pesto Feta Rolls: Irresistible Flavor 1 Hr
- Total Time: 2 hours 45 minutes
- Yield: 12 rolls 1x
- Diet: Vegetarian
Description
Irresistible Pesto Feta Rolls are savory baked rolls filled with pesto, feta, spinach, sun-dried tomatoes, and mozzarella cheese, topped with garlic butter. They are easy to make and perfect as an appetizer or snack.
Ingredients
- For the Dough:
- ⅔ cup Whole Milk
- 5 tablespoons Granulated Sugar
- 2 teaspoons Active Dry Yeast
- 2 large Eggs
- 2¾ cups All-Purpose Flour
- 1 teaspoon Kosher Salt
- ½ cup Unsalted Butter, plus ½ tablespoon
- For the Filling:
- 1 jar Pesto (6.5 ounces)
- 1 cup Parmesan Cheese, grated
- 4 ounces Feta Cheese, crumbled
- 1 cup Fresh Spinach, roughly chopped
- 1 jar Oil-Packed Sun-Dried Tomatoes (7 ounces)
- 2 cups Mozzarella Cheese, shredded
- For the Garlic Butter Topping:
- 3 tablespoons Melted Butter
- 1 teaspoon Minced Garlic
- 1 teaspoon Kosher Salt
- 1 tablespoon Grated Parmesan Cheese
Instructions
- Prepare the Dough: In a medium bowl, combine warmed milk, 1 tablespoon sugar, and yeast. Let it bloom for 5 minutes. Whisk in eggs until smooth.
- Mix the Dough: In a stand mixer, combine remaining sugar, flour, and salt. Add milk mixture and butter. Knead for 5 minutes until soft. Add more flour if sticky.
- First Rise: Transfer dough to a buttered bowl, cover, and let rise in a warm area until doubled (about 1 hour).
- Roll and Fill: Punch down dough and roll into a 10×15 inch rectangle. Spread pesto, then layer with Parmesan, feta, spinach, sun-dried tomatoes, and mozzarella. Roll tightly and cut into 12 pieces.
- Second Rise: Place rolls in a baking dish, cover, and let rise until doubled (about 40 minutes).
- Bake: Preheat oven to 350°F. Bake rolls uncovered for 30-35 minutes until golden brown.
- Add Topping: Mix melted butter, minced garlic, and salt. Brush warm rolls with garlic butter and sprinkle with Parmesan cheese before serving.
Notes
- Serve with marinara sauce for an extra flavor boost.
- Assemble rolls a day ahead, store in the fridge, and bake fresh the next day.
- Ensure all dairy and eggs are at room temperature for best texture.
- Check yeast activity by blooming it in warm milk.
- Adjust flour as needed for dough consistency.
- Allow adequate time for both rising stages for fluffy rolls.
- Use fresh ingredients like pesto and high-quality cheeses for optimal flavor.
- Store leftover rolls in an airtight container in the refrigerator for up to 3 days.
- Freeze rolls by placing them in a single layer on a baking sheet until frozen, then transfer to a zip-top bag for up to 2 months. Reheat in a 350°F oven for 15-20 minutes.
- For gluten-free rolls, use a gluten-free flour blend and a binding agent like xanthan gum if needed.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 50 mg
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