Made using crescent roll dough, these pesto breakfast rolls are stuffed with pesto sauce, tomato sauce, cheddar cheese, and oregano.
These delicious pesto breakfast rolls are definitely morning comfort food at its best. They remind me of stuffed savory rolls that you might find in a neighborhood cafe. Since they’re made using crescent roll dough, they have that familiar crescent roll texture that’s slightly crispy on the outside and delectably soft on the inside. There’s also a ton of flavors going on — basil pesto sauce, tomato sauce, a generous heaping of oregano, cheddar cheese, and parmesan cheese. These rolls remind me a bit of pizza rolls, except this recipe uses crescent roll dough. For the sauces, you can use store-bought or leftover homemade sauces (such as my broccoli pesto with jalapeño), and only a small amount is needed for these breakfast rolls.
This is one of those deliciously messy recipes. You’ll be slathering sauces on dough, followed by rolling this sauce-stuffed dough into a log shape. Since I use both pesto and tomato sauces, I spread them onto the dough in alternating stripes. The prep work is messy but totally worth it because these are ridiculously tasty rolls.
I made these pesto breakfast rolls using an 8 ounce package of Pillsbury crescent dough. I recommend getting the dough sheet version because it’s a seamless dough rectangle. If you can’t find that at your grocery store, you can use the more ubiquitous crescent roll version, which comes with 8 pre-cut crescent rolls. All you have to do is pinch together their seams to form a single piece of dough.
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