This recipe was created in partnership with Chebe Bread. I only review and post recipes with products I use myself and recommend. 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!
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