Pesto Feta Rolls
User Reviews
5.0
6 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Rising Time
1 hr 40 mins
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Total Time
2 hrs 30 mins
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Servings
12 rolls
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Calories
412 kcal
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Course
Appetizer
Pesto Feta Rolls
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Pesto Feta Rolls is a homemade dough filled and rolled with cheese, pesto, sun-dried tomatoes, and spinach, baked and brushed with garlic butter.
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Ingredients
Dough
- 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
- ½ tablespoon unsalted butter, melted
Filling
- 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
Garlic Butter Topping
- 3 tablespoons Butter, melted
- 1 teaspoon garlic, minced
- 1 teaspoon kosher salt
- 1 tablespoon Parmesan cheese, grated and sprinkled on top
Instructions
Dough
- In a medium bowl, combine the milk and 1 tablespoon sugar. Sprinkle yeast over the milk and whisk to blend. Let sit until the yeast is foamy, about 5 minutes.
- Add eggs. Whisk until smooth.
- In the bowl of a stand mixer with a dough hook attachment, combine the remaining 4 tablespoons sugar, the flour, and the salt.
- Add the milk mixture. With the mixer running, add butter, 1 piece at a time, blending well between additions.
- Knead on medium speed for 1 minute. Increase the speed to medium-high speed and knead until the dough is soft (about 5 minutes). Add more flour, a tablespoon at a time, if the dough doesn't come together. (I added 2 tablespoons.)
- Brush a medium bowl with some melted butter. Place the dough in the bowl and brush the top of the dough with the remaining melted butter. Cover with plastic wrap.
- Let the dough rise in a warm, draft-free area until doubled in size (about 1 hour).
- When ready, punch the dough, turn it out onto a floured surface, and roll it into a 10×15-inch rectangle. (It should be about ¼-inch thick.)
Toppings
- Spray a 9x13-inch baking dish with nonstick cooking spray.
- Spread the pesto over the dough. Top the mixture with parmesan, feta, spinach, sun-dried tomatoes, and mozzarella.
- Roll the dough up tightly, starting on the long edge.
- Using a very sharp knife, cut the log into 12 rolls. Place them into the prepared baking dish. Let rise in a warm place until doubled in size, about 40 minutes.
Baking
- While the rolls are rising, preheat the oven to 350°F.
- Bake uncovered for 30-35 minutes.
- Remove the rolls from the oven and let them cool for 5 minutes.
Topping
- To make the butter topping, combine the melted butter with the garlic, and salt in a small bowl.
- Brush the buttery topping over the warm rolls and sprinkle with parmesan cheese.
- Serve warm.
Nutrition Information
Show Details
Calories
412kcal
(21%)
Nutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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