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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