Description
Pesto Feta Rolls are a scrumptious, cheesy delight that will elevate any gathering, from casual get-togethers to elegant dinner parties. These savory rolls feature a luscious filling of feta cheese, pesto, sun-dried tomatoes, and fresh spinach, all enveloped in a soft, homemade dough. They’re not only easy to whip up but also serve as a crowd-pleaser for both adults and kids alike. With their irresistible aroma and flavor, these rolls are perfect for appetizers, snacks, or even as a side dish. Plus, they freeze beautifully for later enjoyment!
Ingredients
- ⅔ cup (163 g) 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 (344 g) all-purpose flour
- 1 teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter (cut into 1-inch pieces, room temperature)
- 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
- In a mixing bowl, combine warmed milk with 2 tablespoons of sugar and yeast. Let it sit for about 5 minutes until frothy.
- Add in remaining sugar, eggs, flour, salt, and unsalted butter. Mix until combined.
- Knead the dough on a floured surface until smooth. Place in a greased bowl and cover with plastic wrap. Let rise in a warm place for about 90 minutes or until doubled in size.
- In another bowl, combine pesto, parmesan cheese, feta cheese, spinach, sun-dried tomatoes, and mozzarella cheese until well mixed.
- Preheat your oven to 350°F (175°C). Once the dough has risen, punch it down and roll it out into a rectangle on a floured surface.
- Spread the filling mixture evenly over the rolled-out dough.
- Starting from one long edge of the rectangle, carefully roll up the dough tightly into a log shape.
- Cut the log into 12 equal pieces and place them cut-side up on a greased baking sheet.
- Brush each roll with melted butter mixed with minced garlic and sprinkle with kosher salt and parmesan.
- Bake for about 30 minutes or until golden brown on top.
- Allow cooling slightly before serving warm.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg
Keywords: Ensure your eggs and butter are at room temperature for better dough consistency. Customize your filling by adding roasted red peppers or olives. Store leftovers wrapped tightly in an airtight container or freeze for later.