This recipe was created in partnership with Chebe Bread. I only review and post recipes with products I use myself and recommend. All opinions are my own. Thank you for supporting Zest and Lemons!
If you’re looking for an easy appetizer that comes together in a pinch, look no further than these gluten free pesto pull-apart rolls. Filled with creamy homemade pesto and melted cheese, these rolls are perfect for pulling apart and dipping in your favorites sauces.
These rolls have just the right amount of pesto, which is nice and creamy in texture thanks to soaked cashews. I find this pesto recipe works much better than some store-bought pestos because it’s thicker and creamier.
Less oily texture = less moisture/liquid = less gummy rolls.
This recipe specifically uses Chebe’s all-purpose bread mix. I like that their mixes are gluten free, grain free, corn free, and very allergy friendly. I’ll be honest right away, I’m not a fan of all of their products…. but I truly believe it depends on what recipes you make with them. Their box mixes are meant to produce a chewy, slightly stretchy bread.
I find I love their pizza, focaccia, and all-purpose bread mixes the most. They are wonderful for making pizza crust (check out this breakfast focaccia pizza), and I’ve even made some pretty good bagels with the cinnamon roll mix! If you’re a fan of the chewy texture from using manioc starch or tapioca starch, you will love their products. You can also check out their site for tons of other recipes using their mixes!
Here’s How to Make Them:
Once you make their all-purpose mix according to the package directions (I like to add some garlic powder to it), split the dough into 8 equal pieces. Roll each piece out to about 6” long, then flatten them so they are about 1” wide. I roll mine out to about ¼” thick, as I found if you leave them too thick they may be slightly gummy inside.
Once your dough has been rolled out, spread about 1 Tablespoon of the pesto across each strip and top with about 2 tsp of shredded mozzarella cheese. Roll them up (starting with the shorter ends) so they look like a pinwheel or cinnamon roll. Place them in a large 10” iron skillet or round baking dish, and lightly press down on the tops to flatten slightly.
Bake at 375℉ for about 20-24 minutes, then serve warm!
Because of the chewy texture of the bread, these gluten free pesto rolls are perfect for pulling apart and dipping into various sauces. My favorite is to dip them in homemade shakshuka, but you can also dip them in your favorite pizza sauce!
I do encourage you to try Chebe’s all-purpose mix for this recipe, but if you’re not a fan simply use your favorite gluten free crescent roll or biscuit dough. Make sure it’s a pre-made dough that can roll out easily, and note that the baking time will be according to your package directions.
Oh, and this pesto recipe makes quite a bit of pesto. You can either make a larger batch of rolls, or save it for another use!
Gluten Free Pesto Pull-Apart Rolls
Ingredients
For the Rolls
- 1 box Chebe All-Purpose Bread Mix
- 2 eggs
- 2 Tbsp oil
- 4 Tbsp milk or milk substitute
- ¾ tsp garlic powder
For the Pesto
- ½ cup cashews, soaked* (see steps below)
- ¼ cup water
- 1 cup fresh basil
- 1 cup spinach
- 2 Tbsp lemon juice, freshly squeezed
- ¼ cup parmesan cheese, grated
- 2 cloves garlic
- ¼ cup oil
- Salt to taste
Additional Ingredients
- ¼-⅓ cup shredded mozzarella cheese
Instructions
Make the Pesto:
- To soak the cashews, add them to a small pot with just enough water to cover them. Heat over medium-high heat on the stove until the water comes to a boil, then turn off the heat and cover with a lid. Let the cashews soak for 15-20 minutes before draining.
- Add the soaked cashews and ¼ cup of water to a food processor fitted with the metal S blade. Turn on the food processor and blend until you have a paste. Stop the machine and add the basil, spinach, garlic, lemon juice, and parmesan cheese. Process until everything is combined.
- While the machine is running, drizzle in the olive oil and blend until the pesto is smooth. Add salt to taste, then set aside.
Make the Rolls:
- Make the bread mix according to the package directions, mixing the garlic powder in with the dry mix before adding in the liquid ingredients. Divide the dough into 8 equal pieces.
- Roll out each piece of dough to about 6” long and 1” wide. They should be about ¼” thick.
- Spread about 1 Tbsp of the pesto across each strip of dough, then top with 2-3 tsp of mozzarella cheese. Starting at the shorter end, roll up the dough so it resembles a pinwheel or cinnamon roll. Gently press the end down so it sticks the the rest of the roll, place in a large 10” iron skillet lined with a little oil (start placing the rolls around the edges), and press down on the tops so they flatten slightly. You should have just enough space to squeeze all the rolls together without them opening up while baking. If you use a larger skillet or round pan, your rolls may expand too much while baking and the sauce will ooze out.
- Bake at 375℉ for 20-24 minutes. Serve warm.
Notes
- You will have quite a bit of pesto leftover. You can either make a double batch of rolls, or refrigerate it in an airtight container for another use.
- I like to spoon a little extra pesto in between the rolls once in the pan (in the nooks and crannies) and a little more on top. Just note that by doing this, the extra oil and moisture from the pesto may make the bottom of some rolls gummy in texture (from seeping to the bottom of the pan). I personally don’t mind and prefer it this way!
Author: Zest and Lemons
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