Pesto Mozzarella Ring

Pesto Mozzarella Ring

Goooooodnesssssss gracious this is AMAZING!
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  • 12 frozen dinner rolls (like Rhodes)
  • 1 8 ounce container of mozzarella balls (24 in total)
  • 1/2 cup pesto
  • 1/2 cup butter
  • 3 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon salt
  • 1 cup marinara sauce
  • 1//2 grated Parmesan
  • Fresh herbs like basil and parsley


Spray a cookie sheet with cooking spray and evenly space the rolls.  Cover with Saran (sprayed with cooking spray) and let rise 2 hours.

Melt the 1/2 cup butter and add garlic and Italian seasoning.  Set aside.

Once the dough is soft and doubled in size, it is time to fill them.  Line a cast iron skillet with crumpled parchment paper.  Spray hands lightly with cooking spray and press the dough into 3” circles.  Spread 2 teaspoons of pesto on the dough leaving 1/4 of the surface area with no pesto.  Place 2 mozzarella balls in and pinch the dough to seal.  Place the pinched end in the cast iron skillet. Cover with Saran when finished and let rise another 30 minutes.

After 30 minutes preheat the oven to 350 degrees.  Remove the Saran and brush the rolls with the garlic butter mixture.  Bake 15-18 minutes or until golden and baked through on top.  After you remove from the oven brush with remaining garlic butter and sprinkle with Parmesan and minced fresh herbs.  Serve with marinara and/or extra pesto.