Pesto Feta Rolls

Name: Pesto Feta Rolls
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 30 min
Yield: 12 rolls
Ingredients: ⅔ cup whole milk; 5 tablespoons granulated sugar; 2 teaspoons active dry yeast; 2 large egg; 2¾ cups all-purpose flour; 1 teaspoon kosher salt; ½ cup unsalted butter; ½ tablespoon unsalted butter; 1 jar pesto; 1 cup Parmesan Cheese; 4 ounces feta cheese; 1 cup fresh spinach; 1 jar sun-dried tomatoes; 2 cups mozzarella cheese; 3 tablespoons butter; 1 teaspoon garlic; 1 teaspoon kosher salt; 1 tablespoon Parmesan Cheese

User Reviews

5

4 reviews

Excellent

Prep Time
20 mins
Cook Time
30 mins
Rising Time
1 hr 40 mins
Total Time
2 hrs 30 mins
Servings
12 rolls
Calories
412 kcal
Course
Appetizer

Pesto Feta Rolls

Iris Hanson

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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

Servings

Dough

⅔ cup whole milk warmed to 105°F-115°F
5 tablespoons granulated sugar divided
2 teaspoons active dry yeast
2 large egg 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

Filling

1 jar pesto
1 cup Parmesan Cheese grated
4 ounces feta cheese crumbled
1 cup fresh spinach, roughly chopped
1 jar sun-dried tomatoes drained and chopped, oil-packed
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

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Instructions

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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.