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Pesto and Feta Rolls

Pesto and Feta Rolls

These Pesto and Feta Rolls are the perfect savory bake, filled with herby pesto, creamy feta, and sun-dried tomatoes. Soft, fluffy, and golden-baked, they’re ideal for brunch, snacks, or cozy get-togethers.

  • Total Time: 50 minutes
  • Yield: 12 rolls 1x

Ingredients

Scale
  • 1 pound pizza dough (store-bought or homemade)
  • ½ cup pesto sauce
  • ¾ cup feta cheese, crumbled
  • ½ cup sun-dried tomatoes, finely chopped
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • 1 egg (optional, for egg wash)

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
  2. In a small bowl, combine crumbled feta and chopped sun-dried tomatoes.
  3. Roll out pizza dough into a large rectangle on a lightly floured surface.
  4. Spread pesto evenly over the dough, then sprinkle the feta-tomato mixture on top.
  5. Tightly roll the dough from the long edge into a log, then cut into 12 equal rolls.
  6. Place rolls in the prepared baking dish, cut side up.
  7. Brush tops with olive oil or egg wash if using.
  8. Bake for 25–30 minutes, or until golden brown and cooked through.
  9. Let rest for 5–10 minutes before serving. Garnish with extra feta if desired.

Notes

  • Don’t overfill with pesto to avoid soggy rolls.
  • Let the dough come to room temperature for easier rolling.
  • Use parchment paper for easy cleanup and crisp bottoms.
  • Roll tightly to prevent the rolls from uncoiling during baking.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Savory Bakes
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 roll
  • Calories: 220
  • Sugar: 2g
  • Sodium: 370mg
  • Fat: 11g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 20mg

Keywords: pesto feta rolls, savory rolls, Mediterranean baking, brunch rolls, sun-dried tomato rolls