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Delicious Pesto-Feta Rolls

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These Pesto-Feta Rolls are a delightful combination of creamy feta, aromatic pesto, and savory sun-dried tomatoes, perfect for any occasion. Easy to prepare and bursting with flavor, they make a great snack or appetizer.

Ingredients

Scale
  • 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)
  • 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)
  • 3 tablespoons butter, (melted)
  • 1 teaspoon garlic, (minced)
  • 1 teaspoon kosher salt
  • 1 tablespoon parmesan cheese, (grated and sprinkled on top)

Instructions

  1. Begin with preparing the dough: Heat the milk in a small pot until it reaches 105°F-115°F. Add 1 tablespoon of sugar and the yeast. Let the mixture sit for 5-10 minutes until it becomes foamy.
  2. In a large bowl, combine the remaining 4 tablespoons of sugar, eggs, flour, and salt. Add the yeast mixture and the room temperature butter. Knead the dough for 8-10 minutes until it is smooth and elastic.
  3. Shape the dough into a ball, place it in a greased bowl, and cover it with a cloth. Let it rise in a warm place for 1-1.5 hours until it has doubled in size.
  4. Meanwhile, prepare the filling: In a bowl, mix the pesto, crumbled feta, parmesan, spinach, and sun-dried tomatoes.
  5. Once the dough has risen, roll it out on a floured surface into a rectangle about 12×18 inches. Spread the filling evenly over the dough, leaving a 1-inch border.
  6. Starting from the longer end, carefully roll the dough to form a log. Cut the log into 12 equal pieces and place them cut-side up on a greased baking sheet.
  7. Cover the rolls and let them rise again for 30 minutes. Meanwhile, preheat the oven to 350°F.
  8. Bake the rolls in the preheated oven for 25-30 minutes until golden brown. In a small bowl, mix the melted butter with garlic and salt, and brush it over the rolls after baking.
  9. Before serving, sprinkle the rolls with a bit of parmesan and let them cool for 5 minutes.

Nutrition

Keywords: Ensure the yeast is activated properly; if the mixture doesn't foam, the yeast may be dead. Knead the dough well for the best texture, and consider using a pizza stone or baking sheet for even baking. Feel free to experiment with fillings like sautéed mushrooms or zucchini for added flavor.

Find it online: https://cinnamonbelle.com/pesto-feta-rollchen/