Pesto Swirl Rolls

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Pesto Swirl Rolls
Pesto Swirl Rolls
1 (16- oz.) box hot roll mix
1 cup warm water
1 egg
2 tbsp. butter softened
2/3 cup pesto
1/3 cup sun-dried tomatoes (oil-packed) drained and chopped
4 tbsp. Parmesan cheese freshly shredded, divided

Prep: 15 minutes Cook: 20 to 25 minutes Rise: 30 minutes Makes: 12 rolls

1. Lightly grease a 13x9-inch baking pan; set aside. Prepare dough according to package directions using water, egg and butter; knead on a floured board for 5 minutes.
2. Roll or press into a 12x14-inch rectangle; spread with pesto and sprinkle with sun-dried tomatoes and 2 tbsp. cheese. Roll up dough starting at the short end. With a very sharp knife, cut into 12 equal pieces and place cut side up in prepared pan.
3. Sprinkle with remaining 2 tbsp. cheese. Cover and let stand in a warm place for 30 minutes or until doubled in size. Preheat oven to 400°F. Bake for 20 to 25 minutes or until cooked through.
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