PESTO PULL-APART ROLLS

Think of this recipe as an easy starter to have around when hosting friends and family. Just taking 10 minutes of hands-on time, this recipe relies on store-bought pesto and shredded cheese for a simple savoury filling, while our soft dinner rolls are spruced up with a brushing of garlic butter. Give this recipe a try by ordering our dinner rolls through the online shop here.

Active Time: 10 mins

Total Time: 25 mins

Equipment:one baking tray, baking paper, serrated knife, pastry brush, mixing bowl

YOU’LL NEED:

16 Grizzly dinner rolls

85 g melted butter

2 tsp crushed garlic

3/4 cup (200 g) pesto

¼ cup (32 g) shredded Colby cheese

1 cup (140 g) shredded cheese

1.4 tsp black pepper

1 Tbsp flake salt

METHOD:

Preheat oven to 160°C. Place the rolls on a cutting board and use a long serrated knife to cut the entire slab in half lengthwise. Place bottom half on a baking paper lined baking tray. 

Add garlic to butter and stir. Brush half of the garlic butter across the cut surfaces of the top half of the buns. Set aside. 

In a mixing bowl, combine pesto, Parmesan, shredded cheese, and pepper. 

Evenly divide the pesto mixture across the bottoms of the buns. Place the top halves of the buns onto the pesto filled slab. Brush remaining garlic butter across the tops of the buns and sprinkle with flake salt. Bake until cheese is melted and buns are lightly browned, 12 to 15 minutes. Serve warm.