Pesto and Feta Rolls

Imagine pulling apart a warm, golden roll, its spirals revealing a rich swirl of vibrant green pesto, creamy feta, and flecks of tangy sun-dried tomato. These pesto and feta rolls are a cozy twist on classic savory bakes. Fluffy, cheesy, and aromatic, they’re the kind of comfort food that brings people to the table with anticipation and keeps them coming back for seconds.

Behind the Recipe

This recipe was born out of a lazy Sunday afternoon and a craving for something freshly baked but with bold Mediterranean flavors. I had a jar of pesto, a block of feta, and a pack of dough in the fridge just begging to be transformed. The moment these rolls hit the oven, the scent of garlic, basil, and warm bread filled the kitchen, instantly setting the tone for a relaxed, joy-filled meal. It’s since become a favorite perfect for brunch, potlucks, or just those days when you need a little edible hug.

Recipe Origin or Trivia

Savory rolls like these draw inspiration from traditional European bread-making, especially from the Mediterranean where herbs, cheeses, and olives often find their way into warm loaves. Pesto, originating from Genoa in Italy, is typically made with fresh basil, garlic, pine nuts, olive oil, and Parmesan. Combining that with the salty creaminess of feta, a beloved Greek cheese, creates a beautiful fusion of Italian and Greek flavors in one cozy bite-sized swirl.

Why You’ll Love Pesto and Feta Rolls

Whether you’re baking these for a gathering or just to enjoy at home, here’s why they’ll win you over:

Versatile: Great as a snack, appetizer, or part of a brunch spread.

Budget-Friendly: Uses simple pantry staples and leftover cheese or pesto.

Quick and Easy: With ready-made dough, they come together effortlessly.

Customizable: Add olives, roasted peppers, or a sprinkle of chili flakes.

Crowd-Pleasing: A guaranteed hit with their vibrant flavor and soft texture.

Make-Ahead Friendly: Assemble in advance and bake when ready to serve.

Great for Leftovers: Reheat beautifully for next-day snacking.

Chef’s Pro Tips for Perfect Results

Let me share a few tried-and-true tips to make sure your rolls come out perfectly every single time:

1. Use room temperature dough: This makes it easier to roll out and ensures even baking.
2. Don’t overfill with pesto: A light spread is enough. Too much can make the rolls soggy.
3. Crumble feta finely: It distributes better throughout the rolls and melts evenly.
4. Bake until deeply golden: That color signals both flavor and texture.
5. Let them rest after baking: A few minutes of cooling makes them easier to pull apart.

Kitchen Tools You’ll Need

To keep things simple and smooth in the kitchen, here’s what you’ll need:

Mixing Bowl: For prepping and mixing your fillings.

Rolling Pin: To roll out your dough evenly.

Spatula or Spoon: For spreading pesto smoothly.

Sharp Knife or Dough Cutter: To slice the rolled dough cleanly.

Baking Dish (Square or Round): For baking your rolls close together to rise tall and fluffy.

Pastry Brush: If you’d like to brush the tops with olive oil or egg wash.

Ingredients in Pesto and Feta Rolls

These ingredients come together in harmony to create swirls of creamy, tangy, herby goodness.

1. Pizza Dough: 1 pound (store-bought or homemade). The base that holds all the flavor.
2. Pesto Sauce: ½ cup. Adds herby richness and a burst of garlic.
3. Feta Cheese: ¾ cup, crumbled. Brings a salty, creamy contrast.
4. Sun-Dried Tomatoes: ½ cup, finely chopped. Adds tang and a chewy bite.
5. Olive Oil: 1 tablespoon, for brushing the top and enhancing flavor.
6. Garlic Powder: ½ teaspoon, to amplify the savory notes.
7. Egg (optional): 1, beaten. For a glossy top if you prefer.

Ingredient Substitutions

Ran out of something or want to switch it up? Try these:

Pizza Dough: Puff pastry or crescent roll dough.

Feta Cheese: Goat cheese or ricotta.

Sun-Dried Tomatoes: Roasted red peppers or olives.

Pesto: Try sun-dried tomato pesto or spinach pesto for variety.

Ingredient Spotlight

Feta Cheese: This brined curd cheese has a distinct tang and creamy texture that melts beautifully into the rolls, balancing the herbal pesto.

Sun-Dried Tomatoes: Their chewy texture and concentrated flavor add depth and a subtle sweetness that pairs perfectly with salty feta and garlicky pesto.

Instructions for Making Pesto and Feta Rolls

Here’s how we’re rolling literally. It’s a simple process with big results.

1. Preheat Your Equipment:
   Preheat your oven to 375°F (190°C). Grease your baking dish lightly with olive oil or line it with parchment paper.
2. Combine Ingredients:
   In a small bowl, mix chopped sun-dried tomatoes and crumbled feta. Set aside.
3. Prepare Your Cooking Vessel:
   Roll out your pizza dough on a lightly floured surface into a large rectangle, about ¼-inch thick.
4. Assemble the Dish:
   Spread pesto evenly across the dough. Sprinkle the feta and sun-dried tomato mixture on top. Starting from one long side, tightly roll the dough into a log. Slice into 12 even pieces.
5. Cook to Perfection:
   Place the rolls cut-side up into the baking dish. Brush the tops with olive oil or beaten egg for a golden finish. Bake for 25–30 minutes until puffed and golden brown.
6. Finishing Touches:
   Let the rolls rest for 5–10 minutes. Sprinkle a bit of extra crumbled feta on top if desired.
7. Serve and Enjoy:
   Serve warm, ideally with a light salad or bowl of soup on the side. They’re great straight from the oven or gently reheated the next day.

Texture & Flavor Secrets

These rolls hit the sweet spot between soft and chewy. The dough bakes into fluffy layers while the edges get a slight crisp. The feta melts into creamy pockets, contrasting with the punchy pesto and chewy sun-dried tomato bits. Every bite is a mix of garlicky, cheesy, herby, and tangy.

Cooking Tips & Tricks

Here are some quick ideas to make your rolls next-level:

• Roll tightly to avoid gaps in the swirl.
• Use parchment paper for easy cleanup and crisp bottoms.
• Reheat leftovers in a low oven to revive their fluffiness.

What to Avoid

Watch out for these common mistakes:

• Overloading with pesto. It can leak out and burn.
• Underbaking. The middle rolls need time to rise and cook through.
• Skipping the rest time. They slice and serve much better after cooling slightly.

Nutrition Facts

Servings: 12
Calories per serving: 220

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

You can assemble the rolls up to a day in advance, cover tightly, and refrigerate until ready to bake. After baking, store leftovers in an airtight container for up to 3 days. To freeze, wrap individually and reheat in the oven for best results.

How to Serve Pesto and Feta Rolls

These rolls are perfect on their own or alongside:

• A crisp arugula salad with lemon vinaigrette.
• A bowl of tomato soup.
• Part of a brunch board with olives, fruits, and cheeses.

Creative Leftover Transformations

Turn your leftovers into new dishes:

• Slice and toast as savory croutons.
• Chop and add to scrambled eggs or omelets.
• Reheat and top with a poached egg for a breakfast twist.

Additional Tips

• Use homemade pesto for a fresher flavor burst.
• Sprinkle pine nuts or crushed walnuts inside for texture.
• Add a little lemon zest to the pesto mix for brightness.

Make It a Showstopper

Presentation counts. Bake in a cast iron skillet or round ceramic dish for rustic appeal. Garnish with fresh basil or a sprinkle of extra feta before serving for that final touch.

Variations to Try

• Spinach Pesto: Swap the basil pesto for spinach or kale pesto for a greener vibe.
• Spicy Kick: Add red pepper flakes to the filling.
• Cheesy Deluxe: Mix in mozzarella for extra melty goodness.
• Mushroom Lover’s: Add sautéed mushrooms to the filling.
• Mini Rolls: Make smaller rolls for bite-sized appetizers.

FAQ’s

Q1: Can I use puff pastry instead of pizza dough?
Yes, but keep in mind puff pastry is flakier and more buttery. It works great for smaller, appetizer-style rolls.

Q2: Can I freeze the unbaked rolls?
Absolutely. Slice and place on a tray to freeze individually, then transfer to a bag. Bake from frozen, adding 5–10 minutes to the time.

Q3: Is homemade pesto better?
Definitely if you have time. Fresh pesto has brighter flavors and less oil than store-bought.

Q4: What other cheese can I use besides feta?
Goat cheese, ricotta, or cream cheese all work well.

Q5: How do I keep the rolls from unrolling?
Roll the dough tightly and place them snugly in the dish so they support each other.

Q6: Can I make this dairy-free?
Yes, use a dairy-free cheese alternative and check that your pesto is vegan-friendly.

Q7: Why are my rolls soggy at the bottom?
It may be too much pesto or not enough baking time. Bake a bit longer and let them cool slightly.

Q8: Do I need to warm the sun-dried tomatoes?
Not necessary, but chopping them small helps them mix evenly and rehydrate slightly in the oven.

Q9: Can I serve these cold?
They taste best warm, but are still delicious at room temperature.

Q10: What’s the best way to reheat them?
Pop in a 300°F oven for about 10 minutes to refresh the texture.

Conclusion

These pesto and feta rolls are pure comfort, bursting with Mediterranean flavor and soft, swirled goodness. They’re simple to make, hard to resist, and just as good the next day. Trust me, you’re going to love this. It’s the kind of recipe that becomes a staple and one you’ll be proud to share.

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