Description
Indulge in these delicious Pesto Feta Rolls, filled with vibrant pesto, cheese, and fresh spinach.
Ingredients
Scale
- 1 cup Whole milk (warmed)
- 5 tablespoons Granulated sugar
- 2 teaspoons Active dry yeast
- 2 large Large eggs
- 4 cups All-purpose flour
- 1 teaspoon Kosher salt
- 4 tablespoons Unsalted butter (melted)
- 1 cup Pesto
- ½ cup Parmesan cheese (grated)
- ½ cup Feta cheese (crumbled)
- 2 cups Fresh spinach (chopped)
- ½ cup Sun-dried tomatoes (chopped)
- 1 cup Mozzarella cheese (shredded)
- 2 tablespoons Butter (melted)
- 2 cloves Garlic (minced)
- ½ teaspoon Kosher salt
- ¼ cup Parmesan cheese (grated)
Instructions
- In a medium bowl, mix the warmed whole milk with 1 tablespoon of sugar. Sprinkle the active dry yeast over the milk and whisk to blend. Let it sit until foamy, about 5 minutes.
- Add the large eggs to the milk mixture and whisk until smooth and well incorporated.
- In the bowl of your stand mixer fitted with a dough hook, combine the remaining 4 tablespoons of sugar, all-purpose flour, and kosher salt.
- Pour the milk and egg mixture into the dry ingredients. With the mixer on low, slowly add the unsalted butter one piece at a time, ensuring each piece is blended before adding the next.
- Knead on medium speed for 1 minute, then increase to medium-high speed. Continue kneading until the dough is soft and elastic, about 5 minutes. If needed, add flour a tablespoon at a time until the dough comes together nicely.
- Brush a medium bowl with melted butter. Place the dough in the bowl and brush the top with the remaining melted butter. Cover with plastic wrap and let it rise in a warm, draft-free area until it doubles in size, about 1 hour.
- Once the dough has risen, punch it down, turn it out onto a floured surface, and roll it into a 10×15-inch rectangle.
- Spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Evenly spread pesto over the dough, followed by layers of parmesan, feta, spinach, sun-dried tomatoes, and finally, mozzarella cheese.
- Starting from the long edge, roll the dough up tightly into a log, ensuring the filling stays inside.
- Using a very sharp knife, slice the log into 12 rolls. Place them in the prepared baking dish and let rise until doubled in size, about 40 minutes.
- While the rolls are rising, preheat your oven to 350°F (175°C).
- Bake the rolls uncovered for 30-35 minutes, or until they are golden brown and cooked through.
- Remove the rolls from the oven and allow them to cool for about 5 minutes before adding toppings.
- In a small bowl, mix melted butter with minced garlic and a pinch of kosher salt.
- Generously brush the buttery garlic mixture over the warm rolls and sprinkle with additional parmesan cheese. Serve warm and enjoy!
Notes
- Prep Time: 120 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 50 mg
Keywords: Pesto Feta Rolls