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Parmesan Pesto Skillet Rolls

Parmesan Pesto Skillet Rolls
These Parmesan pesto skillet rolls are soft, tender and fluffy, and filled and topped with cheese and pesto. They’re perfect to bake and serve as a savory side dish or on their own!
Yield 12 rolls



  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/2 cup warm water (110-115°F)
  • 1/2 cup warm milk (110-115°F)
  • 1/4 cup plus 2 tablespoons pesto (divided)
  • 2 tablespoons granulated sugar
  • 4 tablespoons olive oil (divided)
  • 1 teaspoon table salt
  • 1 large egg
  • 3 1/4 cups all-purpose flour
  • 1/4 cup grated Parmesan cheese (plus more for topping)
  • 5 ounces shredded Asiago cheese
  • Chopped fresh basil leaves (for topping)


  • In a large bowl or bowl of a stand mixer, combine yeast and warm water. Let sit 5 to 10 minutes until yeast dissolves.
  • Meanwhile, in a separate large bowl, whisk warm milk, 2 tablespoons pesto, sugar, 1 tablespoon olive oil, salt and egg until combined.
  • Add milk-pesto mixture to yeast mixture; stir to combine. Add 3 cups flour and Parmesan cheese; stir until a dough forms.
  • Use dough hook on low speed to knead dough 8 to 10 minutes, adding just enough of remaining flour, 1 tablespoon at a time, until a smooth, soft and only slightly sticky dough forms (it should pull away from sides of bowl).
    OR, knead dough by hand on a floured surface 10 to 12 minutes, adding just enough of remaining flour 1 tablespoon at a time until a smooth, soft and only slightly sticky dough forms (it should no longer stick to your hands like gum).
  • Shape dough into a ball and place in a large bowl (the stand mixer bowl is fine); cover with plastic wrap and let rise in a warm place 1 to 1½ hours until doubled.
  • Meanwhile, brush bottom and sides of a 12-inch cast-iron or other oven-safe skillet with 2 tablespoons olive oil.
  • Preheat oven to 350°F.
  • Punch down dough and divide into 12 equal pieces. Roll each piece into a ball, then space evenly in oiled skillet. Sprinkle shredded Asiago cheese between rolls, then spoon remaining ¼ cup pesto between rolls. Brush tops of rolls with remaining 1 tablespoon olive oil. Cover skillet with plastic wrap and let rise 30 minutes until rolls are puffy and nearly doubled.
  • Uncover rolls and bake 30 minutes until tops of rolls are golden brown. Sprinkle with grated Parmesan cheese and chopped fresh basil. Serve warm.


Recipe by Stephanie Wise.

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Review & Comments

BRS | Reply

5 stars
These are so good and easy to make. I made a mistake and added all of the pesto with the wet ingredients and they still turned out delicious.

DT | Reply

Would try this

Sandra Watts | Reply

5 stars
They look so delicious!

kelsie | Reply

These look phenomenal!

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