Pesto Swirl Rolls

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Pesto Swirl Rolls

Pesto Swirl Rolls
1 (16- oz.) box Pillsbury 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. freshly shredded Parmesan cheese, 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.

Nutritional Information:
240 calories, 8 g protein, 11 g fat, 28 g carbohydrate, 2 g fiber, 25 mg cholesterol, 400 mg sodium, 5 points


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