If you are looking for an irresistible, bakery-style centerpiece bread that will vanish from your holiday dinner table in minutes, these cheesy pesto pull-apart rolls are guaranteed to steal the show.
Picture soft, golden homemade yeast rolls layered with fragrant basil pesto, gooey melted mozzarella cheese, and rich salted butter. As they bake together in a skillet or baking dish, each roll puffs up into an ultra-fluffy, golden parcel that guests can effortlessly pull apart with their fingers.
Whether you’re serving them alongside roast turkey, cozy holiday casseroles, or an Italian pasta feast on Flavorecipe, this recipe delivers maximum comfort with surprisingly simple steps.
Why You’ll Love This Holiday Bread
- Effortless Pull-Apart Magic: No knives needed—just grab, pull, and watch the gooey mozzarella stretch!
- Bursting with Flavor: Rich basil pesto and salty mozzarella add vibrant savory flavor to tender, buttery bread dough.
- Holiday Dinner Showstopper: Baked into a round skillet or holiday wreath shape, it doubles as an edible table centerpiece.
- Make-Ahead Friendly: Prepare the dough and assemble the rolls up to 24 hours in advance, keeping host stress to zero.
Ingredients You’ll Need
Yields: 21 rolls (8 to 10 servings) | Prep time: 25 mins | Rise time: 1 hr 15 mins | Bake time: 25 mins | Total: 2 hrs 5 mins
For the Soft Yeast Dough:
- 1 cup warm water: (Around 105°F to 110°F).
- 2 ¼ teaspoons (1 packet / 10g) instant yeast: (Or active dry yeast).
- 2 teaspoons granulated sugar: To feed the yeast and promote browning.
- 3 ¼ cups (415g) all-purpose flour: (Or bread flour for extra chew).
- 2 tablespoons salted butter: Softened to room temperature.
- 1 ½ teaspoons kosher salt
For the Cheesy Pesto Filling & Topping:
- ¾ cup basil pesto: Store-bought or freshly made.
- 2 cups (6.5 oz) freshly shredded mozzarella cheese: (Shredding from a block melts smoother than pre-shredded bags).
- 2 tablespoons melted butter + a pinch of garlic powder: For brushing right out of the oven.
- Fresh basil or grated parmesan: For garnish.
Step-by-Step Instructions
Step 1: Make the Yeast Dough
In the bowl of a stand mixer fitted with a dough hook (or in a large mixing bowl), combine the warm water, instant yeast, and sugar. Let sit for 5 minutes until frothy.
Add the flour, softened butter, and kosher salt. Knead on medium-low speed for 6 to 8 minutes (or knead by hand on a lightly floured surface for 8 to 10 minutes) until the dough becomes smooth, supple, and slightly tacky but not overly sticky.
Step 2: First Rise
Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with a clean damp kitchen towel and let rise in a warm, draft-free spot for 60 minutes, or until doubled in volume.
Step 3: Roll, Fill, and Shape
Punch down the risen dough and turn it out onto a lightly floured work surface. Divide the dough into 21 equal-sized small pieces (roughly the size of a golf ball, about 30g each).
Flatten each piece of dough into a small disk. Spoon about 1 teaspoon of pesto and a pinch of shredded mozzarella directly into the center. Pinch the edges tightly together around the filling to form a sealed ball, then gently roll it between your palms to smooth the seam.
Step 4: Arrange and Second Rise
Grease a 10-inch or 12-inch cast-iron skillet (or a 9×13-inch baking dish). Arrange the sealed dough balls seam-side down in concentric circles, leaving just a tiny bit of space between them.
Spoon any remaining pesto into the crevices between the rolls, and scatter the remaining shredded mozzarella over top. Cover loosely and let rise for 20 to 30 minutes until puffed and touching.
Step 5: Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Bake uncovered for 22 to 25 minutes, until the rolls are deeply golden brown and the cheese is melted and bubbling.
Step 6: Brush and Serve
Remove from the oven and immediately brush the warm tops with melted garlic butter. Garnish with chopped fresh basil or grated parmesan. Serve piping hot directly from the skillet!
Storage and Make-Ahead Tips
- Make-Ahead (Overnight): Assemble the filled rolls in your skillet, cover tightly with plastic wrap, and refrigerate overnight. Bring to room temperature for 45 minutes before baking as directed.
- Reheating: Reheat leftovers in a 350°F (175°C) oven for 7 to 10 minutes to restore that fresh-out-of-the-oven pull-apart crust.
Cheesy Pesto Pull-Apart Rolls
- Total Time: 2 hrs 5 mins
- Yield: 21 rolls (8-10 servings) 1x
Description
Soft, buttery homemade yeast rolls stuffed with vibrant basil pesto and melted mozzarella cheese. Baked in a skillet for the ultimate holiday crowd-pleasing pull-apart bread!
Ingredients
Dough:
1 cup warm water (105-110°F)
2 1/4 teaspoons (10g) instant yeast
2 teaspoons white sugar
3 1/4 cups (415g) all-purpose flour
2 tablespoons salted butter (softened)
1 1/2 teaspoons kosher salt
Filling & Topping:
3/4 cup basil pesto
2 cups (6.5 oz) freshly shredded mozzarella cheese
2 tablespoons melted butter (for brushing)
Grated Parmesan and fresh basil for garnish
Instructions
Whisk warm water, yeast, and sugar in a bowl and let sit 5 minutes until foamy.
Add flour, softened butter, and salt. Knead with dough hook for 6-8 minutes until smooth and elastic.
Cover dough in a greased bowl and let rise in a warm spot for 60 minutes until doubled.
Punch down dough and divide into 21 equal balls. Flatten each ball, add 1 tsp pesto and a pinch of mozzarella, pinch seams closed, and roll smooth.
Arrange seam-side down in a greased 10-12 inch skillet. Spoon extra pesto between rolls and top with remaining mozzarella. Cover and let rise 20-30 minutes.
Bake at 375°F (190°C) for 22-25 minutes until golden brown and bubbly. Brush with melted butter, garnish with fresh herbs, and serve warm.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Bread / Side Dish / Appetizer
- Method: Baking
- Cuisine: Italian-American / Holiday
Nutrition
- Calories: 145 kcal
- Sodium: 260mg
- Fat: 6.5g
- Carbohydrates: 17g
- Protein: 5g
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