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Pesto Feta Rolls

Pesto Feta Rolls

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Pesto Feta Rolls are a scrumptious blend of homemade dough stuffed with a rich mix of creamy cheeses, aromatic pesto, sun-dried tomatoes, and fresh spinach. This delectable treat is perfect for any occasion, from casual snacks to elegant appetizers at gatherings. With their gooey textures and vibrant flavors, these rolls are sure to impress family and friends alike. Easy to prepare and versatile enough for lunchboxes or parties, Pesto Feta Rolls can be made ahead and frozen for later enjoyment.

Ingredients

Scale
  • ⅔ cup whole milk (warmed to 105°F-115°F)
  • 5 tablespoons granulated sugar (divided)
  • 2 teaspoons active dry yeast
  • 2 large eggs (room temperature)
  • 2¾ cups all-purpose flour
  • 1 teaspoon kosher salt
  • ½ cup unsalted butter (cut into 1-inch pieces, room temperature)
  • ½ tablespoon unsalted butter (melted)
  • 1 jar (6.5 ounces) pesto
  • 1 cup parmesan cheese (grated)
  • 4 ounces feta cheese (crumbled)
  • 1 cup fresh spinach (roughly chopped)
  • 1 jar (7 ounces) oil-packed sun-dried tomatoes (drained and chopped)
  • 2 cups mozzarella cheese (shredded)
  • 3 tablespoons butter (melted)
  • 1 teaspoon garlic (minced)
  • 1 teaspoon kosher salt
  • 1 tablespoon parmesan cheese (grated and sprinkled on top)

Instructions

  1. Warm the milk to 105°F-115°F, then mix with 2 tablespoons of sugar and yeast; let it froth.
  2. Combine flour, salt, remaining sugar, eggs, and the yeast mixture in a bowl; add butter until mixed well.
  3. Knead until smooth; cover and let rise in a warm place for about 90 minutes.
  4. Prepare the filling by mixing pesto, parmesan, feta, spinach, and sun-dried tomatoes.
  5. Roll out the risen dough into a rectangle and spread the filling evenly. Sprinkle mozzarella on top and roll tightly.
  6. Slice into 12 pieces, place on a lined baking sheet, brush with garlic butter mixture, sprinkle with parmesan.
  7. Bake at 375°F (190°C) for about 30 minutes until golden brown.

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