Pesto Feta Cheese Swirls

Pesto Feta Rolls bring together tender homemade dough with layers of herby pesto, melty cheeses, sun-dried tomatoes, and fresh spinach for a golden pull-apart appetizer. Each swirl bursts with vibrant flavors and buttery richness, making these rolls the star of any gathering.

Once I tried these on a rainy Sunday as a twist for traditional rolls they were gone in minutes and quickly became our favorite for game nights and picnics.

Ingredients

• Whole milk: Choose high fat content for a soft tender dough
• Granulated sugar: Helps the dough rise and adds a subtle sweetness
• Active dry yeast: Fresh yeast ensures the dough gets fluffy
• Large eggs: Use at room temperature for easy mixing
• All-purpose flour: Check freshness for the best rise
• Kosher salt: Enhances all the savory flavors
• Unsalted butter: Adds richness and helps tenderness use quality European style if possible
• Pesto: Jarred or homemade both work I love a garlicky basil type here
• Parmesan cheese: Go for freshly grated for richer flavor
• Feta cheese: Adds tangy creaminess crumbled from a block is best
• Fresh spinach: Adds color and greens to the filling choose tender bright leaves
• Oil-packed sun-dried tomatoes: Choose plump pieces with bright color for sweet and savory notes
• Mozzarella cheese: Shredded low moisture variety ensures gooey texture
• Garlic: Freshly minced boosts aroma in the topping
• Melted butter: Binds the garlic topping and adds shine

Step-by-Step Instructions

Prepare the Yeast Mixture:

Combine the warmed milk and one tablespoon of sugar in a medium bowl. Sprinkle the yeast on top and whisk well. Let it rest for about five minutes until the mixture looks foamy and puffy. Proper foaming means your yeast is alive and ready to give the rolls their signature lift.

Mix Wet Ingredients:

Add the eggs to the yeast mixture and whisk until the mixture is smooth and unified. Eggs should be at room temperature to avoid shocking the yeast.

Start the Dough:

In a stand mixer bowl fitted with a dough hook add the remaining sugar flour and salt. Pour in the milk yeast egg mixture. With the mixer running add the pieces of soft butter one at a time letting each incorporate before the next. This creates a dough with an extra soft texture.

Knead the Dough:

Let the stand mixer knead the dough on medium for about one minute then increase to medium high and let it knead until the dough looks soft and pulls away from the bowl sides about five minutes. If the dough seems sticky add a tablespoon of flour at a time. I usually need about two extra tablespoons.

First Rise:

Brush a clean medium bowl with melted butter. Place your shaped dough in the bowl and brush the surface with melted butter. Cover with plastic wrap and let it rise in a warm place until the dough doubles about one hour. This slow rise creates the fluffy roll structure.

Roll and Fill:

After rising punch the dough down to release air bubbles. Turn onto a floured surface and roll into a ten by fifteen inch rectangle about a quarter inch thick. Spread pesto all over the surface then sprinkle on the parmesan feta spinach sun-dried tomatoes and mozzarella cheese in even layers.

Shape and Slice:

Starting from the long side roll the dough up tightly to create a long log. Use a sharp knife to slice into twelve equal pieces. Each piece should show swirled layers of green filling and cheese.

Arrange for Second Rise:

Spray a nine by thirteen inch baking dish with nonstick spray. Place the rolls in the dish spaced evenly with cut sides up. Cover and let rise again in a warm spot for about forty minutes until puffed and touching each other.

Bake the Rolls:

Preheat the oven to three hundred fifty degrees Fahrenheit. Bake the rolls uncovered for thirty to thirty five minutes until golden on top and the centers feel set when lightly touched. The kitchen will fill with the scent of butter and herbs.

Finish with Garlic Butter:

Mix melted butter with minced garlic and salt in a small bowl. Brush this mixture over the warm rolls as soon as they come out of the oven. Finish with a generous sprinkle of grated parmesan.

Serve:

Serve while warm so the cheese is perfectly stretchy.

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My favorite ingredient here is the sun-dried tomatoes since they pop with concentrated flavor in each bite. I once made these for a family brunch where my youngest niece called them pizza rolls with a secret garden inside and we have laughed about that ever since.

Storage Tips

Once cooled store leftover rolls in an airtight container in the refrigerator for up to three days. For longer storage wrap tightly and freeze for up to one month. To reheat bake in a covered pan at three hundred degrees until warmed through or zap individual rolls briefly in the microwave. I like to refresh with a dab of melted butter right after reheating.

Ingredient Substitutions

Swap out feta for creamy goat cheese if you want a mild tart flavor. Baby kale or chard works in place of spinach. You can use classic jarred green pesto or try a sun-dried tomato pesto for extra punch. If you need to avoid dairy try a non-dairy mozzarella and vegan butter.

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Serving Suggestions

Pesto feta rolls are a hit at potlucks and brunches. I love serving them alongside a bright salad or creamy tomato soup. For gatherings cut each roll in half for easy sharing. They pair well with fresh fruit platters or even as a side with grilled chicken.

Cultural Context

These rolls draw inspiration from Mediterranean flavors especially those found in southern European kitchens. Pesto and feta together echo the classic combos of Italian and Greek cuisine while the style of baking rolled savory bread is a tradition seen throughout central and eastern Europe. At my house we treat them like a twist on cinnamon rolls but savory and loaded with veggies and cheese.

Frequently Asked Questions

→ How should I store leftovers?

Keep any leftover rolls in an airtight container in the refrigerator. They will stay fresh for up to 3 days. Warm them briefly in the oven or microwave before serving to enjoy the melty cheese and soft texture.

→ Can I use store-bought dough?

Yes, if short on time, you can use store-bought pizza or bread dough. The flavor and texture may vary slightly, but it's a convenient alternative.

→ What cheeses work best in the filling?

The combination of feta, mozzarella, and parmesan provides a creamy, tangy, and savory filling. You can substitute goat cheese or fontina for a different twist.

→ Can I prepare these ahead?

Prepare the rolls up to the second rise and refrigerate overnight. Let them come to room temperature and finish rising before baking the next day.

→ Are there ingredient substitutions?

You may swap spinach for kale or arugula and use roasted red peppers instead of sun-dried tomatoes. Adjust herbs or cheeses as desired to suit your taste.

→ Is it possible to freeze the rolls?

After baking and cooling, freeze the rolls tightly wrapped. Thaw overnight and reheat to serve warm with the garlic butter brushed on top.