I partnered with Rhodes Bake-N-Serv® to bring you this yummy recipe. All opinions are my own.
Stuffed Cheesy Mozzarella Pesto Rolls are an easy recipe to whip up using pre-made Rhodes dough. Warm fragrant rolls are stuffed with gooey Mozzarella and Parmesan cheese, pesto and basil. It’s the perfect compliment to an Italian Dinner OR a great lunch on it’s own!
Stuffed Cheesy Mozzarella Pesto Rolls
Rhodes Rolls is one of my very favorite companies. I have been making their orange rolls for YEARS every Christmas Eve and Easter Eve. Making and eating those orange rolls has been part of our family traditions. So when they reached out to me to make a recipe using one of their dough products I was so excited!!
There are so many different Rhodes Rolls – dinner rolls, bread loafs, cinnamon rolls, orange rolls and Texas rolls! For this recipe I used Rhodes Texas Rolls to make these hearty stuffed cheesy mozzarella pesto rolls. Rhodes rolls bake up so well with a crusty outside layer and the yummiest soft and delicious inside. You stuff two kinds of cheese, lots of mozzarella, pesto and basil inside and the combination is wonderful!
Bake these rolls in a muffin tin
I love that the muffin tin makes the rolls all uniform and I it makes stuffing the rolls easier. All I did was sprayed the tin with some non-stick cooking spray. Then I put one of the thawed Rhodes Texas rolls in each tin.
How to Stuff the Rolls
To stuff the rolls, I poked my finger in the middle of each roll inside the muffin tin and spread the roll apart so there was a little pocket. Then I put a spoonful of pesto at the bottom, followed by three of the small mozzarella cubes, a pinch of the chopped up basil and a sprinkle of Parmesan cheese. Once I had all of the ingredients inside of the roll, I pulled up the sides of the roll to join it at the top and pinched it all together, making a seam to close the dough over the top of the stuffed ingredients. Then I took the whole thing out of the muffin enclosure and flipped it over so that the seam was on the bottom. This way the seam stays closed and it bakes shut in the oven. I did this for each roll, flipping each one over until they were all stuffed.
Once the rolls were all stuffed, I added 2 tablespoons of butter to the remaining pesto and popped it into the microwave to melt it. Then I took a pastry brush and brushed each roll with the butter/pesto mixture and sprinkled a little of the left over chopped basil on top of the rolls.
I baked the rolls in my oven at 350-degrees for 30 minutes. You will know that the rolls are done when you check the bottom of one and it is golden brown. When they came out of the oven I brushed a little more of the pesto/butter mixture over the top and served them!
Kids Love these Stuffed Cheesy Pesto Rolls
My kids LOVED this recipe!! We had a couple left over and they were even better warmed up later. These rolls are an amazing alternative to regular sandwiches! I baked up another batch for lunches!! Once they came out of the oven and cooled down I put each one in a separate baggie and stored them in the fridge. The kids loved taking them to school and they also were a hit as an after-school snack!!
Here is the recipe for Stuffed Cheesy Mozzarella Pesto Rolls:
Stuffed Cheesy Mozzarella Pesto Rolls
Stuffed Cheesy Mozzarella Pesto Rolls are an easy recipe to whip up using pre-made Rhodes dough. Warm fragrant rolls are stuffed with gooey Mozzarella and Parmesan cheese, pesto and basil. It's the perfect compliment to an Italian Dinner OR a great lunch on it's own!
- 12 Rolls Rhodes Texas Rolls, thawed
- 1 cup pesto sauce
- 2 Tbs. butter
- 1.5 cups Mozzarella Cheese, cut into 1-inch cubes
- 1/2 cup Parmesan Cheese, shredded
- 1/2 cup Fresh Basil, chopped
Turn oven on 350-degrees.
Spray muffin tin with non-stick cooking spray.
Put one thawed Rhodes Texas roll in each muffin tin opening
Poke finger inside the middle of roll dough. Insert a spoonful of pesto, three cubes of Mozzarella cheese, pinch of chopped basil, pinch of Parmesan cheese.
Bring sides of roll dough up to the center, covering the stuffed ingredients. Pinch all of the side together, creating a seam.
Take stuffed roll out of muffin tin opening and flip it over, so the seam is on the bottom of the muffin tin.
Do this with all 12 rolls.
When all of the rolls have been stuffed and flipped over, brush the top of the rolls with melted butter and remaining pesto sauce.
Bake the rolls in the oven for 30 minutes. The rolls are done when the bottom of the rolls are golden brown.
Take rolls out of oven and brush with remaining melted butter/pesto mixture. Serve!
Give them a try! I think they will make it onto your regular meal rotation!
Rhodes rolls are so handy to have in the freezer. You can make ALL kinds of wonderful recipes with their rolls. Be sure to follow Rhodes Rolls on their social media channels for fast and easy recipes and coupons too!
Have a Yummy Day!
If you can’t find Rhodes rolls can you use can biscuits. What are other suggestions.
Hi! You should be able to find frozen rolls that you bake in your frozen section. Any other frozen roll should work as well 🙂
This might be a dumb question but when you say “thawed” rolls. Am I putting them frozen in the muffin tin and then waiting for them to thaw before I add the pesto? Or do you thaw them differently when using them in a recipe like this? The only thing I have ever done with Rhodes is put them in a pan let them rise and bake but this recipe looks so good! And I love the school lunch idea!
Hi Jen! That is not a dumb question! I put a frozen roll in each muffin tin and then let it raise according to the directions. It took about 3 hours. Then when they were raised I inserted the ingredients inside and flipped them over and baked them! I will add those instructions to the recipe. Thanks for commenting. And I hope you love them!
Thank you! I am excited to try these out this weekend!
Yay!! I hope you love them!