Pesto Pull-Apart Pinwheels

Prep Time: 60 min Cook Time: 30 min
Servings: 4 Skill Level: medium

For when you are craving something cheesy, herbaceous, and delicious. A twist on the classic “cinnamon roll” – these savory treats are laminated with a basil & olive pesto. The Pearls Blue Cheese Stuffed Specialties stuffed olives give the mix a buttery, nutty and cheesy taste.

Recipe and image attributed by Chef Joe Sasto


Pearls Pesto

  • 1bunch basil
  • 1bunch parsley
  • 1jar Pearls Blue Cheese Stuffed Specialties Olives
  • 2 cloves garlic
  • 4tb olive oil
  • 1cup parmesan cheese, grated
  • 1 lemon, zested

Bread Dough

  • 2.5 cups (320g) bread flour
  • 1 tablespoon (9g) active dry yeast (instant works as well)
  • 3/4 teaspoon (3g) fine sea salt
  • 1/2 cup (120g) whole milk
  • 1/4 cup (60g) granulated sugar
  • 3 tablespoons (50g) unsalted butter, softened
  • 1 whole egg + 1 yolk, room temperature

Cooking Instructions

Pearls Pesto

  1. Chop basil, parsley, olives and garlic roughly for blending
  2. Place with olive oil, parmesan cheese and lemon into food processor
  3. Blend all ingredients until consistency of a pesto – the olives give the entire mix a wonderful buttery creaminess

Bread Dough

  1. Mix all ingredients except butter in a mixer on med low for 4 mins.
  2. Add butter and mix on med low for 5-8 mins until smooth.
  3. Rest for 10 mins
  4. Add pesto, punch and roll.
  5. Using a knife or string, cut into sections
  6. Proof until doubled in size
  7. Place in circular cast iron or baking pan
  8. Bake at 35oF for 25-30 mins

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