If you’re in the mood for a quick and savory treat, these Pesto Feta Rolls with Puff Pastry are just the ticket. With their flaky exterior and flavorful filling, they’re perfect for a snack or appetizer. The combination of pesto and feta creates a deliciously tangy and aromatic bite that’s sure to impress.
Ready to roll up some goodness? Let’s get started!
Steps
- Prepare the Dough: In a medium bowl, mix warm milk with a tablespoon of sugar and sprinkle yeast on top. Wait until the yeast becomes foamy, about 5 minutes, then whisk in the eggs. In a stand mixer, combine the rest of the sugar, flour, and salt, then gradually add the milk mixture and butter, kneading until a soft dough forms.
- First Rise: Place the dough in a buttered bowl, brushing the top with more melted butter. Cover with plastic wrap and let it rise in a warm area until it doubles in size, approximately 1 hour.
- Roll Out the Dough: Punch down the risen dough and roll it out on a floured surface into a 10×15-inch rectangle, maintaining a thickness of about ¼-inch.
- Add the Filling: Spread a layer of pesto over the rolled-out dough. Evenly distribute the parmesan, feta, spinach, sun-dried tomatoes, and mozzarella on top.
- Form the Rolls: Roll the dough tightly from the long edge, then cut it into 12 equal rolls using a sharp knife. Arrange these rolls in a greased 9×13-inch baking dish.
- Second Rise: Allow the rolls to rise in a warm location until they double in size again, which should take about 40 minutes.
- Bake the Rolls: Preheat your oven to 350°F. Bake the rolls uncovered for 30-35 minutes until golden. Once baked, let them cool for about 5 minutes.
- Prepare and Apply Topping: Mix melted butter with minced garlic and salt. Brush this mixture over the warm rolls and finish by sprinkling grated parmesan cheese on top. Serve while warm.
Ingredients
- ? 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
FAQ
- Can I prepare Pesto Feta Rolls in advance?
- Absolutely! You can assemble the rolls a day before you plan to bake them. Once you’ve rolled the ingredients into the dough and sliced it into 12 individual rolls, arrange them in a baking dish. Cover and refrigerate overnight. When you’re ready to bake, let the rolls sit out for about 90 minutes to allow the dough to rise, then proceed with baking. Don’t forget to add the garlic butter and parmesan cheese topping before serving!
- How should I store leftover Pesto Feta Rolls?
- These rolls can be stored in the refrigerator, covered, for a couple of days. They can be enjoyed either warm or cold.
- What can I use as a substitute for feta cheese?
- If you don’t have feta cheese available, you can use ricotta, goat cheese, or even try queso fresco as an alternative.
- Can I use dry-packed sun-dried tomatoes instead of oil-packed ones?
- Yes, you can use dry-packed sun-dried tomatoes. Be sure to soak them in water for about 30 minutes to soften them before draining, patting dry, and chopping them for use in the recipe.
- Is it possible to use store-bought dough for this recipe?
- Yes, if you’d prefer to skip the homemade dough process, you can use store-bought pizza dough or Rhodes rolls as a convenient alternative.
Tips
- Prepare Ingredients in Advance: Consider soaking dry-packed sun-dried tomatoes in water for about 30 minutes before use to ensure they soften up, making them easier to chop and incorporate into the rolls.
- Alternative Dough Options: If you’re short on time, substitute homemade dough with store-bought pizza dough or frozen Rhodes rolls for a quicker preparation without compromising on taste.
- Cheese Variations: If you don’t have feta cheese available, experiment with alternatives like ricotta, goat cheese, or queso fresco to give the rolls a different flavor profile.
- Make Ahead for Convenience: Assemble the rolls a day in advance and store them in the refrigerator. Allow them to rise for an hour and a half before baking, ensuring they are freshly baked when needed.
Equipment
- Stand Mixer with Dough Hook Attachment
- Sharp Knife or Dough Cutter
- 9×13-inch Baking Dish
- Nonstick Cooking Spray
- Medium Mixing Bowl
- Rolling Pin
