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Sink your teeth into these warm, fluffy pesto feta rolls. Homemade dough gets stuffed with vibrant basil pesto, gooey cheese, sun-dried tomato bits, and lots of spinach. Tear them apart for melty, buttery bites that everyone will fight over.
I came up with these on a rainy Sunday looking for a fresh twist on classic rolls. The batch vanished quick and now they're our go-to for snacking during games or bringing outside for picnics.
Irresistible Ingredients
- Mozzarella cheese: You want the shredded, drier kind for stretch and melt
- Melted butter: Swiped on top for shine and flavor, plus holds the garlic
- Granulated sugar: Gives a hint of sweet and helps yeast get bubbly
- All-purpose flour: Fresh is best for bread that rises nice
- Pesto: Any store-bought or homemade but garlicky basil kinds are best
- Kosher salt: Makes everything taste better
- Active dry yeast: Alive yeast means puffy dough
- Sun-dried tomatoes in oil: Chopped up for bright bursts of sweet and tang
- Feta cheese: Go for a block and crumble it yourself for that creamy zing
- Fresh spinach: Look for baby, bright leaves—these add color and some greens
- Large eggs: Let them sit out so the dough isn’t shocked cold
- Unsalted butter: Rich flavor and that super soft dough—use Euro butter if you can
- Whole milk: More fat means softer, richer bread
- Garlic: Freshly chopped wakes up the topping
- Parmesan cheese: Grate it fresh for the best bite on top
Simple How-To Steps
- Serve:
- Dive in while warm so the cheese stays stretchy and gooey.
- Finish with Garlic Butter:
- Stir melted butter with fresh garlic and a pinch of salt. Brush right onto hot rolls and shower with parmesan.
- Bake the Rolls:
- Heat your oven to 350°F. Bake uncovered about 30 to 35 minutes until you see golden tops and the middle is firm. Your kitchen will smell like heaven.
- Arrange for Second Rise:
- Grab a 9x13 pan and coat with oil spray. Snug the rolls inside cut side up. Put a towel on top and let them puff up for about 40 minutes until they’re all touching.
- Shape and Slice:
- Roll that filled-up dough from the long edge tight into a log. Slice straight through with something sharp for even pieces—swirls should show.
- Roll and Fill:
- Roll out the dough to about a quarter inch thick and 10 by 15 inches. Smear pesto across, then layer on parmesan, mozzarella, feta, spinach, and sun-dried tomatoes.
- First Rise:
- Put dough in a buttered bowl, brush the top too, cover up, and let it chill somewhere warm for about an hour—until it doubles up.
- Knead the Dough:
- Let the dough hook run for a minute on medium, then up the speed until the dough gathers and cleans the bowl, maybe five minutes. If sticky, toss a little extra flour in.
- Start the Dough:
- Add your egg-yeast mix to the flour, sugar, and salt. While mixing, slowly drop in soft butter pieces to make the dough extra smooth and fluffy.
- Mix Wet Ingredients:
- Beat your eggs into the now-foamy yeast mix. Cold eggs will slow things down, so bring them to room temp first.
- Prepare the Yeast Mixture:
- Whisk warm milk and a spoonful of sugar. Sprinkle yeast on top and watch for foam after five-ish minutes—if it fluffs up, your dough's going to rise nicely.
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Honestly, I adore the sun-dried tomatoes here since every bite packs an intense, tangy zip. One brunch, my niece called these 'pizza rolls with a hidden garden' and it just stuck with us!
Storage Tips
Pop cooled rolls in a sealed box and refrigerate for up to three days. For longer save—in the freezer they last one month easy, just wrap up tight. To warm up, bake covered at 300°F or zap one at a time in the microwave. I always add an extra swipe of butter to refresh them.
Swap Ideas
Try goat cheese if you want a gentler tang than feta. Baby chard or kale fits in nicely for the spinach. Green basil pesto works or swap for zesty sun-dried tomato pesto. Need dairy-free? Grab vegan mozzarella and non-dairy butter.
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Serving Tips
Bring these to brunches or potlucks—they never last long! I like them with a bright salad or a bowl of tomato soup. For a crowd, slice the rolls so it’s easy to share. They’re great with fresh fruit or next to grilled chicken too.
About These Flavors
This dish borrows tons of taste from the Mediterranean—the combo of pesto and feta takes cues from Greek and Italian eats, and rolling savory breads is classic in Central and Eastern Europe. At home, they’re our savory answer to cinnamon rolls, just packed with cheese and greens.
Frequently Asked Questions
- → How do I keep extras fresh?
Pop leftover swirls in a sealed container and stash them in the fridge. They're good for three days. Just warm them in the oven or microwave, and you'll get melty cheese and soft bread all over again.
- → Can I grab dough from the store?
Absolutely! If you don't have time, pizza or bread dough off the shelf works. Texture and taste might shift a little, but it sure makes things quicker.
- → Which cheeses go well in the filling?
Feta, parmesan, and mozzarella melt together for a tangy, rich kick. In the mood for change? Swap in goat cheese or fontina and see what you think.
- → Is it okay to prep these ahead?
You sure can. Get them to their second rise, then pop them in the fridge for the night. Next day, let them warm up and keep rising before you bake.
- → Can I swap any ingredients?
Try kale or arugula instead of spinach, or use roasted red peppers if you’re not into sun-dried tomatoes. Switch up the herbs or cheeses for a custom bite.
- → Can I freeze them?
Yep! Let the rolls bake and cool, wrap them up tight, and freeze. Thaw when you want them and reheat with more garlic butter on top.