Description
Mediterranean-inspired pesto feta rolls showcase a delightful blend of herbal and tangy flavors. Crisp pastry wraps around creamy feta and aromatic basil pesto, promising a quick and elegant appetizer you’ll crave at every gathering.
Ingredients
Scale
- 2.75 cups (344 g) all-purpose flour
- 2 large eggs, room temperature
- 1 jar (6.5 oz) pesto
- 2 cups mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 4 oz feta cheese, crumbled
- 1 cup fresh spinach, roughly chopped
- 1 jar (7 oz) oil-packed sun-dried tomatoes, drained and chopped
- ⅔ cup (163 g) whole milk, warmed to 105°F-115°F (40.5°C-46°C)
- 0.5 cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature
- 0.5 tablespoons unsalted butter, melted
- 3 tablespoons butter, melted
- 5 tablespoons granulated sugar, divided
- 2 teaspoons active dry yeast
- 1 teaspoon kosher salt
- 1 teaspoon garlic, minced
- 1 tablespoon parmesan cheese, grated and sprinkled on top
Instructions
- Yeast Activation: Combine warm milk and sugar, sprinkle yeast, and whisk until fully integrated. Let rest for 5 minutes until frothy.
- Liquid Base Formation: Thoroughly whisk eggs into the yeast mixture, creating a smooth liquid foundation.
- Dry Ingredient Preparation: In a stand mixer, blend sugar, flour, and salt until uniformly combined.
- Dough Development: Gradually pour liquid mixture into dry ingredients while mixing at low speed. Slowly incorporate butter pieces, kneading at medium to medium-high speed until dough becomes soft and elastic.
- First Proofing: Transfer dough to a butter-coated bowl, brush surface with melted butter, and cover with plastic wrap. Allow to rise in a warm, draft-free area until doubled in volume.
- Dough Shaping: Gently deflate dough and roll out on a floured surface into a rectangular shape. Spread pesto evenly, then layer parmesan, feta, spinach, sun-dried tomatoes, and mozzarella across the surface.
- Rolling and Cutting: Tightly roll the dough from the longest edge into a compact log. Slice into 12 equal rolls using a sharp knife.
- Second Proofing: Arrange rolls in a prepared baking dish, leaving slight spacing. Cover and let rise in a warm location until nearly doubled.
- Baking Process: Preheat oven to 350°F. Bake uncovered for 32-35 minutes until achieving a rich golden-brown color.
- Finishing Touches: Blend melted butter with minced garlic and sea salt. Brush generously over warm rolls and sprinkle additional parmesan cheese to enhance flavor and appearance.
Notes
- Yeast Activation Tip: Ensure milk temperature is precisely 110°F to guarantee proper yeast activation and prevent killing the microorganisms.
- Dough Elasticity Check: Knead until dough becomes smooth and springs back when gently pressed, indicating proper gluten development.
- Rising Environment: Select a consistently warm spot around 75-80°F without drafts to promote optimal dough expansion and texture.
- Cutting Technique: Use a sharp serrated knife or dental floss for clean, even roll slices without compressing the delicate dough.
- Prep Time: 1 hour 45 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 13
- Calories: 320
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 75 mg