Pesto Mozzarella Rolls – Cheesy and Flavorful
Soft and golden pesto mozzarella rolls filled with fragrant basil pesto, gooey mozzarella, and Parmesan, then brushed with garlic butter for an irresistible homemade side, appetizer, or snack.
Ingredients
For the Rolls
- 1 pound pizza dough – Use homemade or refrigerated pizza dough softened and ready to roll
- ½ cup basil pesto – Use homemade or good-quality prepared pesto
- 1 ½ cups shredded mozzarella cheese – Low-moisture mozzarella melts especially well
- ¼ cup grated Parmesan cheese – Adds a savory salty flavor
For the Garlic Butter Topping
- 2 tablespoons unsalted butter – Melted for brushing over the rolls
- 2 cloves garlic – Freshly minced for a stronger garlic flavor
- 1 teaspoon Italian seasoning – Adds extra dried herb flavor
- ¼ teaspoon black pepper – Freshly ground if possible
For Garnish
- 2 tablespoons fresh basil – Torn or chopped for a fresh finishing touch
Instructions
- Prepare the Dough: Bring the pizza dough to room temperature so it becomes soft and easy to work with. Lightly flour your work surface and roll the dough into a large rectangle.
- Spread the Pesto: Spread the basil pesto evenly over the dough, leaving a small border around the edges. Avoid using too much pesto, as excess moisture can make the rolls difficult to shape.
- Add the Cheese: Sprinkle the shredded mozzarella evenly over the pesto, followed by the grated Parmesan. Make sure the cheese is distributed evenly so every roll has a delicious cheesy center.
- Roll the Dough: Starting from one long side, carefully roll the dough into a tight log. Roll gently and evenly to keep the pesto and cheese securely inside.
- Cut Into Rolls: Using a sharp knife, cut the dough log into approximately 12 evenly sized rolls. Try to keep the pieces similar in size so they bake evenly.
- Arrange and Prepare for Baking: Place the rolls in a lightly greased baking dish, leaving a little space between each one. Cover loosely and let them rest in a warm area for about 30 minutes, or until they look slightly puffy.
- Prepare the Garlic Butter: Melt the butter and stir in the minced garlic, Italian seasoning, and black pepper. Brush the garlic butter generously over the tops of the prepared rolls.
- Bake Until Golden: Preheat the oven to 375°F. Bake the rolls for about 20–22 minutes, or until they are puffed, golden brown, and the mozzarella is melted.
- Finish and Serve: Remove the rolls from the oven and let them cool slightly. Sprinkle with fresh basil and additional Parmesan if desired. Serve warm while the cheese is still soft and gooey.
Notes
- Use room-temperature dough for easier rolling and shaping.
- Don't overfill the dough with pesto because excess moisture can make the rolls difficult to roll.
- Low-moisture mozzarella works especially well because it melts beautifully without releasing too much liquid.
- For extra garlic flavor, add a little more minced garlic to the butter topping.
- Serve the rolls warm while the mozzarella is still soft and gooey.
- Leftovers can be refrigerated in an airtight container for up to 3–4 days.
- For longer storage, freeze the cooled rolls in a freezer-safe container.
- Reheat in a 350°F oven until warmed through for the best texture.
Nutrition Facts
- Calories: 260 kcal
- Protein: 10 g
- Carbohydrates: 27 g
- Fat: 13 g
- Saturated Fat: 5 g
- Cholesterol: 20 mg
- Sodium: 480 mg
- Fiber: 1 g
- Sugar: 2 g
Nutrition will vary depending on the pizza dough, pesto, mozzarella, and Parmesan brands used.