• 360 grams (12.7 ounces) flour
  • 200 milliliters (0.85 cups) water
  • 10 grams (0.35 ounces) salt
  • 5 grams (0.18 ounces) sugar
  • 30 grams (2 tablespoons) olive oil
  • 4 grams (1 teaspoon) active dry yeast


  • 150 grams (5.3 ounces) cheese
  • 100 grams (3.5 ounces) pesto sauce


  • Mixing Bowl

    A large bowl is essential for mixing and allowing the dough to rise. Ensure it’s big enough to handle the dough’s expansion.

  • Rolling Pin

    This tool is crucial for rolling out the dough into a thin, even sheet. For best results, use a wooden rolling pin to have better control over the thickness.

  • Baking Sheet

    A flat, non-stick baking sheet is perfect for baking these pastries evenly. Using parchment paper can help prevent sticking and make cleanup easier.

  • Pastry Brush

    Use this to apply beaten eggs and sesame seeds on top of the pastries. It helps distribute the egg wash evenly for that perfect golden-brown finish.


Step 1

Dissolve the yeast in warm water and add it to the flour. Add salt, sugar, and olive oil, then knead the dough until it is soft but not sticky. Cover and let the dough rise for an hour, during which time it should almost triple in size. For best results, let the dough rise in a warm, draft-free area.

Step 2

Sprinkle the table with flour. Place the ready dough on the table and knead it lightly. Roll it out into a thin rectangular sheet. Ensure your rolling pin and surface are well-floured to prevent sticking.

Step 3

Spread pesto sauce evenly over the entire surface and sprinkle grated cheese on top. Roll it into a log and cut into pieces approximately 4-5 cm (1.5-2 inches) wide. Place them with the cut side up and gently press.If the dough sticks to the knife while cutting, sprinkle a bit of flour on the knife.

Step 4

Roll each piece in beaten egg and then in sesame seeds. Brush the top with egg as well. Place them on a baking sheet and let them rest for 20 minutes.Preheating ensures that the pastries bake evenly and rise well.

Step 5

Bake in a preheated oven at 220°C (428°F) for 15 minutes, or until they are golden brown. Allow to cool slightly before serving.Use a timer to avoid overbaking, as ovens may vary.


Imagine this: the steam of freshly baked pastries wafting through your kitchen, creating an irresistible aroma that's pure heaven. 🥐 Serve these delicious cheese and pesto-filled treats warm right out of the oven for a melt-in-your-mouth experience. **Hosting a brunch?** Pair these pastries with a fresh green salad and a glass of chilled sparkling wine for an elegant touch. 🍇 **On-the-go snack?** These pastries are perfect for packed lunches; they're easy to transport and offer a delightful burst of flavor that will keep you satisfied throughout the day. **Family movie night?** Arrange them on a platter with some dipping sauces like marinara or extra pesto for a fun twist that everyone will love. 🍿 **Pro Tip:** Sprinkle a bit of extra cheese on top before baking for an even cheesier bite! 🧀✨


For those looking for **gluten-free** options, substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the consistency as gluten-free dough can behave differently. To make this recipe **vegan**, swap out the cheese for your favorite dairy-free alternative and use a plant-based pesto sauce. Instead of egg wash, you can use a mixture of plant milk and a bit of oil. 🌿✨ Remember, small adjustments can make this delightful treat accessible to everyone, turning it into a universally loved snack! 🌱


  • What if my dough doesn't rise?

    Ensure that your yeast is fresh and the water is warm (not hot), otherwise the yeast won't activate properly.

  • Can I use whole wheat flour instead?

    Yes, but the texture will be denser. You might want to mix whole wheat with all-purpose flour for a lighter pastry.

  • Can I freeze the dough?

    Absolutely! Freeze it after the first rise. Let it come to room temperature before rolling it out.

  • Can I add other ingredients to the filling?

    Of course! Feel free to add ingredients like sun-dried tomatoes, olives, or even a different kind of cheese.

  • What type of cheese works best?

    Gruyere, mozzarella, or cheddar all work wonderfully. Just make sure it melts well!

  • How can I ensure even baking?

    Make sure all the pastries are similar in size and bake them on the middle rack of your oven for the most consistent results.

Nutrition facts

Pesto and Cheese Rolls - Quick and Delicious
Recipe Yield:12 servings
Calories:Per serving
Calories (Min - Max):180 - 200
Total Fat:7g
Saturated Fat:3g
Total Carbohydrate:25g
Total Sugars:1g