Print

Cheesy Pesto Swirl Rolls

Print Recipe

Fluffy homemade rolls filled with fresh basil pesto and melty mozzarella, baked to golden perfection for the ultimate savory pull-apart bread experience.

Ingredients

Scale
  • 2 1/4 tsp active dry yeast
  • 1 cup warm water (110°F/45°C)
  • 2 tbsp sugar
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 2 tbsp olive oil
  • 3/4 cup basil pesto (homemade or store-bought)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese (optional)
  • Butter or olive oil for brushing

Instructions

  1. In a large bowl, dissolve the sugar and yeast in warm water. Let sit for 5–10 minutes until foamy.
  2. Add olive oil, salt, and 2 1/2 cups of flour. Mix until a soft dough forms. Gradually add the remaining flour as needed.
  3. Knead the dough for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
  4. Preheat oven to 375°F (190°C).
  5. Punch down the dough and roll it out into a rectangle, approximately 12×16 inches.
  6. Spread the pesto evenly over the dough, then sprinkle mozzarella and Parmesan on top.
  7. Roll the dough tightly into a log, starting from the long edge. Slice into 12 even rolls.
  8. Place the rolls in a greased 9×13 baking dish. Cover and let rise for another 20 minutes.
  9. Bake for 20–25 minutes or until tops are golden and cheese is bubbly.
  10. Brush with melted butter or olive oil after baking. Serve warm.

Notes

  • Use homemade pesto for a fresher flavor.
  • Can be prepared ahead and refrigerated before final rise.
  • Parmesan cheese adds a sharp contrast but is optional.

Nutrition

Keywords: pesto swirl rolls, cheesy bread, pull-apart bread, mozzarella rolls, savory rolls

Find it online: https://epicrecipebox.com/cheesy-pesto-swirl-rolls/