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Pan of Pesto Feta Rolls from Overhead. Rolls, Bread, Bread Recipes, Baking, Appetizer, Side Dish, Viral Recipes, i am homesteader, iamhomesteader
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5 from 2 votes

Pesto Feta Rolls

Pesto Feta Rolls is a homemade dough filled and rolled with cheese, pesto, sun-dried tomatoes, and spinach, baked and brushed with garlic butter.
Prep Time20 minutes
Cook Time30 minutes
Rising Time1 hour 40 minutes
Total Time2 hours 30 minutes
Course: Appetizer
Keyword: Pesto Feta Rolls
Servings: 12 rolls
Calories: 412kcal
Author: Amanda Rettke--iamhomesteader.com

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

Calories: 412kcal