Pesto Feta Swirls Cheese

Pesto Feta Rolls bring together tender homemade dough with vibrant herby pesto, tangy feta, melty mozzarella, zesty sun-dried tomatoes, and bright fresh spinach for a golden pull-apart snack. Each swirl is rich, aromatic, and packed with bold flavors wrapped in buttery soft bread. These rolls instantly become the centerpiece at any table whether for brunches, game days, or casual gatherings.

I first made these on a rainy Sunday as a twist on traditional dinner rolls and they disappeared so quickly my family did not even wait for them to cool. Now they are our go to for game nights and anytime we want something special but not fussy.

Ingredients

• Whole milk: Choose high fat content for tender dough and soft crumb
• Granulated sugar: Helps the dough rise with just a hint of sweetness
• Active dry yeast: Fresh yeast gives the rolls their signature airy texture
• Large eggs: Mix in at room temperature to ensure the dough is light
• All purpose flour: Check your flour for freshness so the rolls get maximum rise
• Kosher salt: Naturally enhances all the other savory flavors
• Unsalted butter: High quality butter makes the dough extra soft and rich
• Pesto: Jarred or homemade both work I love a classic garlicky basil pesto
• Parmesan cheese: Go for freshly grated for bold nutty undertones
• Feta cheese: Crumbled from a block gives the best creamy tangy bite
• Fresh spinach: Look for bright and tender leaves for a pop of color and freshness
• Oil packed sun dried tomatoes: Plump and deeply colored tomatoes give chewy sweet tart flavor
• Mozzarella cheese: Shredded low moisture ensures gooey texture that melts beautifully
• Garlic: Freshly minced garlic brings a vivid aroma to the buttery finish
• Melted butter: Used for both dough and finishing the tops for shine and softness

Step-by-Step Instructions

Prepare the Yeast Mixture:

Combine the warmed milk with a tablespoon of sugar in a medium bowl. Sprinkle the yeast over and whisk thoroughly then let it rest for five minutes until foamy. This ensures the yeast is alive and ready to lift your rolls.

Mix Wet Ingredients:

Crack the eggs into the foamed yeast milk mixture and whisk until completely smooth. Room temperature eggs blend better and help with dough rise.

Start the Dough:

In the bowl of a stand mixer fitted with a dough hook blend the rest of the sugar flour and salt. Add the milk yeast egg mixture and with the mixer running drop in pieces of soft butter slowly so each melts in. This step creates a silky luxurious dough texture.

Knead the Dough:

Let the mixer knead on medium for a minute then crank up to medium high. Knead for about five minutes until the dough pulls away from the sides and feels elastic. If it is sticking add flour one tablespoon at a time. Usually two extra tablespoons is just right.

First Rise:

Brush a clean bowl with melted butter. Place the dough in and brush the top with more melted butter. Cover with plastic wrap and let it rise in a warm spot about an hour or until doubled. This slow rise makes for fluffy and soft rolls.

Roll and Fill:

Punch down the risen dough and roll on a lightly floured surface into a rectangle about ten by fifteen inches and a quarter inch thick. Cover evenly with pesto. Sprinkle on parmesan feta spinach sun dried tomatoes and mozzarella in even layers.

Shape and Slice:

Roll the dough up snugly from the long edge to make one big spiral log. Slice the log into twelve equal pieces using a sharp knife for tidy swirls.

Arrange for Second Rise:

Grease a nine by thirteen inch baking dish. Place the slices swirl side up spaced evenly. Cover and let them puff up in a warm place for forty minutes until touching and soft.

Bake the Rolls:

Preheat your oven to three hundred fifty degrees Fahrenheit. Bake the rolls uncovered for thirty to thirty five minutes until golden brown and fragrant with bubbling cheese.

Finish with Garlic Butter:

Mix melted butter minced garlic and salt in a bowl. Brush this over the rolls straight from the oven and add a final snow of parmesan.

Serve:

Enjoy while warm so the cheese is stretchy and gooey.

Pin it

My favorite thing about these rolls is the sun dried tomatoes Each bite gets a pop of tangy concentrated tomato flavor that balances all the cheese and herbs. My niece once nicknamed them pizza rolls with a secret garden and now that name always makes us laugh at family brunch.

Storage Tips

Once completely cooled store leftover rolls in an airtight container in the refrigerator for up to three days. Wrap and freeze longer term up to one month. To reheat bake covered at three hundred degrees or microwave briefly one at a time. I always add a pat of melted butter for a bakery fresh feel after warming.

Ingredient Substitutions

Swap feta for creamy goat cheese for a milder tang or use fontina for a richer melt. Try baby kale or chard instead of spinach if you like. Classic green pesto is wonderful but sun dried tomato pesto adds extra dimension. Non dairy mozzarella and vegan butter work for dairy free needs.

Pin it

Serving Suggestions

These rolls are a star at brunches or as a unique party snack. Serve alongside crisp salads or a bowl of creamy tomato soup. For crowds slice each roll in half for easy bites or put them on a platter as a fun pull apart centerpiece. They also pair beautifully with fruit salads or grilled chicken mains.

Cultural Context

This recipe pulls from Mediterranean traditions blending Italian and Greek flavors like basil pesto and feta with the Eastern European tradition of savory filled breads. In my kitchen they are a fun twist on cinnamon rolls but go the extra mile with veggies and cheese for a snack everyone wants seconds of.

Frequently Asked Questions

→ How do I keep leftovers fresh?

Tuck any extra swirls into a container with a tight lid and pop them in the fridge. They'll taste good for three days. When you want one, a quick heat-up in the oven or microwave brings back the melty goodness.

→ Can I grab dough from the store?

For sure! If you’re in a rush, grab pizza or bread dough off the shelf. It’ll work just fine, though the texture and flavor might not be quite the same as homemade.

→ What kinds of cheese should I use?

Feta, mozzarella, and a bit of parmesan make the filling creamy and tangy. You could swap in goat cheese or fontina too if you're in the mood for something different.

→ Can these be made the day before?

Yep, you can assemble the swirls and stick them in the fridge right before the last rise. Let them warm up on the counter, then bake when you’re ready.

→ Got options if I’m short on ingredients?

No spinach? Use kale or arugula instead. Want to switch things up? Try roasted red peppers instead of sun-dried tomatoes, and tweak the cheeses or herbs if you want.

→ Can I stash these in the freezer?

Totally! Once baked and cooled, wrap them up tight and freeze. Let them thaw overnight and pop them in the oven for a warm, buttery treat.