Cheesy Pesto Artichoke Pull-Apart Rolls
Delicious and easy-to-make pull-apart rolls filled with pesto, artichokes, and provolone cheese, perfect for gatherings.
Ingredients
- 1 12-count package pull-apart dinner rolls, preferably whole-wheat
- 2 tablespoons mayonnaise
- 2 tablespoons prepared pesto
- 1 cup canned quartered artichoke hearts, rinsed and patted dry
- ½ cup sliced roasted red bell peppers, rinsed and patted dry
- ¼ cup chopped pepperoncini, rinsed and patted dry
- 4 slices provolone cheese
- 2 teaspoons extra-virgin olive oil
- ¼ teaspoon Italian seasoning
Instructions
- Preheat your oven to 350°F (175°C).
- Carefully cut the rolls horizontally through the middle without separating them, placing the bottom halves in a 9-by-13-inch baking dish.
- In a small bowl, combine the mayonnaise and pesto, then spread this mixture over the bottom halves of the rolls.
- Layer the artichoke hearts, roasted red bell peppers, pepperoncini, and provolone cheese on top of the spread.
- Place the top halves of the rolls back on and brush the tops with olive oil. Sprinkle the Italian seasoning evenly over the top.
- Bake in the preheated oven for about 10 to 15 minutes, or until the cheese is melted and bubbly.
- Allow to cool for 5 minutes before pulling apart to serve.
Nutritional Information
320 Calories
16g Fat
32g Carbs
11g Protein
Serving Size: 2 sandwiches
Servings Per Recipe: 6