I don’t even know what to say about these little puffs of love — they’re ridiculous in the best way.
These cheesy pesto pull-apart rolls are perfect football food, but honestly they’re perfect for any occasion. I’m even considering serving them at Thanksgiving — and that’s saying a lot, because Thanksgiving in my world rarely allows for untraditional additions. But these are worth bending the rules.
Think of pull-apart bread crossed with the softest dinner roll, loaded with flavor. The dough is brushed with butter, packed with pesto, and filled with fontina and parmigiano-reggiano for an indulgent, gooey bite. It’s simple but seriously crave-worthy.
I used a classic basil pesto for these, which brings a bright, herby richness that really sings with the buttery dough and cheeses. If you grow your own basil, this is the perfect way to use a big batch; if you don’t, a good jarred pesto works beautifully. You’ll want a generous amount — the pesto is what gives the rolls their bold flavor.
If you prefer, try an arugula pesto for a peppery note, or blend arugula with basil for extra depth. Kale-based pestos can work too, but they change the flavor profile more dramatically — this recipe truly shines with basil-forward pesto.
Yes, they’re dangerously easy to snack on while warm. If you’re hiding treats from yourself, be warned: these won’t stay hidden for long. The sensible thing is to make them and share — or at least try.
Cheesy Pesto Skillet Pull Apart Bread
4
to 6 generously
3 hours
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Ingredients
- 1 cup warm milk
- 1/4 cup warm water
- 2 teaspoons active dry yeast
- 1 tablespoon honey
- 3 tablespoons olive oil
- 1 large egg
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup finely grated parmigiano-reggiano
- 2 tablespoons pesto
- 4 tablespoons melted butter
- 1/3 cup basil pesto
- 6 ounces fontina cheese, freshly grated
- finely grated parmigiano-reggiano for dusting
- fresh basil leaves for garnish
Instructions
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Combine the warm milk and water in the bowl of a stand mixer. Stir in the yeast and honey, then add the olive oil. Let sit until foamy, about 15 minutes. Add 2 1/2 cups of the flour, the salt, the egg, the parmigiano-reggiano and 2 tablespoons of pesto. Beat on medium-low with the paddle until just combined, then switch to the dough hook. Add the remaining flour while kneading on low. Knead 5–6 minutes — the dough should be slightly sticky but pull away from the sides. If it’s very sticky, add a little more flour until it’s silky.
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Remove the dough and place it in a well-oiled bowl. Cover and let rise in a warm spot until doubled, about 1 1/2 to 2 hours. Turn the dough out onto a floured surface, knead a few times, then divide into 12–14 equal pieces.
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Preheat the oven to 350°F. Brush a large oven-safe skillet with melted butter. Shape each piece into a ball, brush with more melted butter, and arrange the rolls in the skillet. Sprinkle the fontina over and between the rolls, and spread the remaining pesto on top and between them. Bake 30–35 minutes, until golden and set. Remove from the oven and dust with extra parmigiano-reggiano and fresh basil. Serve warm.
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I promise I’ll give you a break from the cheese on Monday. (Maybe.)