Stuffed Cheesy Pesto Rolls
- 1 can (16.3 Oz. Size) Refrigerated Biscuits
- 1/2 cups Pesto Sauce
- 8 Mozzarella Pearls Or Cubes
- 1 Tablespoon Unsalted Butter, melted
- 1/2 teaspoons Italian Seasoning
- 1/2 teaspoons Garlic Powder
- 1/4 cups Grated Parmesan Cheese
- Preheat oven to 375u0b0F. Lightly grease a casserole dish or 9-inch pie pan with cooking spray. Set aside.
- Flatten each biscuit with the palm of your hand (or rolling pin). Spread about 1 teaspoon of pesto sauce onto the center of each biscuit, followed by 1 mozzarella pearl.
- Working one at a time, pinch the sides of the roll upwards to seal the dough, and then roll into a ball. Place into prepared dish. Repeat with each remaining biscuit.
- Combine the melted butter, Italian seasoning, and garlic powder in a small bowl. Lightly brush the butter mixture on top of each roll. Sprinkle Parmesan cheese over the tops.
- Bake for 18-20 minutes, or until the rolls start to brown and the tops are firm. Remove from oven and let cool.
- Serve with pizza sauce, if desired. Enjoy!
pesto sauce, mozzarella pearls, unsalted butter, italian seasoning, garlic, ubc
Taken from tastykitchen.com/recipes/breads/stuffed-cheesy-pesto-rolls/ (may not work)