Cheesy Pesto Pull-Apart Rolls
User Reviews
5
Cheesy Pesto Pull-Apart Rolls
Description
Cheesy Pesto Pull-Apart Rolls combine a soft, yeasted dough with generous layers of pesto and melted mozzarella cheese. The dough is made by activating instant yeast in warm water with sugar, then gradually adding flour, butter, and salt to form a soft, sticky dough. After an hour-long rise, the dough is divided into small pieces, each layered with pesto and cheese before assembling into shapes like a Christmas tree or wreath, or simply baking in a pan. Baking creates a pull-apart texture where each piece reveals cheesy pockets surrounded by herb-flavored dough.
The mozzarella offers mild, melty texture while the pesto adds a fresh, slightly nutty flavor, thanks to its blend of basil and nuts. The rolls' soft crumb comes from the dough's hydration and fermentation, resulting in a tender bite that pairs well with a range of meals or as snack bread. These rolls can be customized in shape or size, adjusting portions accordingly.
This recipe allows substitutions such as bread flour for all-purpose or alternate nuts in the pesto. Using shredded fresh mozzarella is recommended for optimal melt. The dough can be shaped into various forms for presentation, and store-bought pesto may be used when desired with quantity adjustments.
Ingredients
Rolls
- 2 1/4 teaspoons instant yeast 10 g
- 1 cup water warm
- 3 1/4 cup all-purpose flour 415 g
- 2 teaspoons white sugar
- 2 tablespoons butter salted, softened
- 1 1/2 teaspoons kosher salt
- 2 cups mozzarella cheese 6.5 oz, freshly shredded
- 3/4 cup pesto
Instructions
- In the bowl of a stand mixer add warm water and sugar and mix. Sprinkle yeast on top and let activate for about 10 minutes, until bubbly.
- Add butter and mix with the dough hook on low. Add flour, one cup at a time continuing to mix until all is combined and a soft sticky dough forms.
- Lightly flour a clean surface and transfer dough to it. Dough will be slightly sticky. Knead a couple of times and shape into a ball.
- Transfer the ball into an oiled large bowl (we love our misto to oil the bowl) and cover it with plastic wrap. Let rise until doubled - approximately an hour.
- Meanwhile, make the pesto by adding all pesto ingredients to a blender or a food processor. Blend until creamy. Add a tablespoon of water if you would like a looser consistency.
- Grease a large baking pan or a 9X13 baking dish (if not making it into a tree or wreath shape). Set aside.
- Use a kitchen scale and break off 21 equal sized pieces of dough that are about 1.2 - 1.4 oz each. This is to make a tree or wreath shape, if baking in a baking dish, see recipe notes.
- Take each piece of dough and gently spread it open in your palm. Use your other hand and grab a pinch of cheese and add to the center of the dough. Gently fold up the sides of the dough around the cheese and pinch it shut. Add to pan or dish seam side down and spaced about 1/2 inch apart for room to rise. Repeat for all dough balls. (See pictures in post for reference)
- Gently cover with a clean kitchen towel or linen and let rise again for about 30 minutes.
- Preheat oven to 350 degrees.
- Once the dough balls have risen again, sprinkle some mozzarella cheese in the corners of the dough balls. Use a silicone brush to generously brush on pesto over the tops of rolls and in the corners. Use as much pesto as you would like, at least 1/2 cup and up to 1 cup.
- Finish with the remaining mozzarella cheese.
- Bake for 20 minutes until cheese is melty and browned.
- Serve and enjoy!
Notes
- Shred mozzarella fresh for the best melting texture in the rolls.
- For shaping, 21 dough balls at about 1.2 - 1.4 oz each form a good-size festive tree or wreath; adjust size and number for pan baking.
- Bread flour works as a substitute for all-purpose flour in the dough.
- Unsalted butter can be used instead of salted, with extra salt added to taste.
- Honey may replace sugar at 2 teaspoons when activating yeast.
- Premade or frozen pesto can substitute freshly blended pesto; reduce amount to about 1/2 - 1 cup accordingly.
- Alternative nuts such as pine nuts or walnuts can replace hazelnuts in pesto.
Nutrition Information
Show DetailsNutrition Facts
Serving: 21rolls
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 12mg | 4% |
| Sodium | 373mg | 16% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 236IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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