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These rolls deserve just one word: WOW. Still, there’s more to say. For this recipe I used my long-favored semolina bread dough, the same dough I turn to again and again for its tender crumb and great texture. The inspiration for these pinwheel rolls began when I found myself with a big bag of arugula that needed using. Instead of letting it go to waste, I made a bright arugula pesto and turned it into these irresistible rolls.
Arugula pesto is a delightful change from traditional basil pesto. The peppery, slightly bitter quality of arugula pairs beautifully with toasted walnuts, sharp Parmesan, garlic, and olive oil. Toasting the walnuts brings out a rich nuttiness that stands in for the more expensive pine nuts, and the combination of ingredients yields a pesto that’s bold, vibrant, and full of depth.
I made more pesto than we could reasonably eat with pasta and potatoes, so I rolled the pesto into semolina bread dough like a jelly-roll, sliced the log into rounds, and baked them as pinwheel rolls. I tried two methods—baking in cake pans and in muffin tins—to see which I preferred.
The muffin-tin rolls came out tall with tight, pretty whorls and neat edges. The rolls baked in cake pans spread a bit more and are fun to pull apart like cinnamon rolls. Both styles are tender and soft with an intense pesto flavor throughout. The aroma while baking is especially enticing—warm garlic, toasted walnuts, and melted cheese infused with olive oil and arugula.
We served these rolls plain as a simple dinner because they are satisfying on their own. They would also complement pasta, salad, or soup beautifully. If you have picky eaters at your table, these might win them over—mine did. The rolls showcase the pesto without overwhelming it, making each bite both visually appealing and flavor-packed.
Below you’ll find the recipe for arugula and walnut pesto and directions for turning it into pesto pinwheel rolls using semolina bread dough. The pesto stores well in the refrigerator for several days, so you can make it ahead if you like. Whether you bake the rolls in cake pans or muffin tins, you’ll end up with tender, fragrant rolls that are perfect for sharing.
Pesto Pinwheel Rolls | Arugula and Walnut Pesto
Rebecca Lindamood
Ingredients
For the Arugula and Walnut Pesto:
- 4 cups baby arugula or mature arugula leaves with the stems removed firmly packed
- 3/4 cup walnuts
- 3 large garlic cloves peeled
- 3/4 to 1 cup extra virgin olive oil
- 1 cup freshly grated Parmesan or Romano cheese
- salt and pepper to taste
For the Pesto Pinwheel Rolls:
- 1 batch Semolina Bread Dough
- 1 1/2 cups Arugula Pesto
- non-stick cooking spray or olive oil to brush pans
Instructions
To Make the Arugula and Walnut Pesto:
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Toast the walnuts in a heavy skillet over medium heat, shaking the pan frequently until they’re shiny and fragrant. Transfer them immediately to the bowl of a food processor fitted with a metal blade.
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Add the garlic and arugula, secure the lid, and pulse. With the processor running, drizzle in the olive oil until you reach your desired consistency.
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Scrape the pesto into a bowl, stir in the grated cheese, and season with salt and pepper to taste.
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Store tightly covered in the refrigerator for up to one week.
To Make the Pesto Pinwheel Rolls:
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Prepare four 8-inch round cake pans or two 12-cup muffin tins by spraying with non-stick spray or brushing with olive oil. Set aside.
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On a lightly floured surface, roll the semolina dough into a rectangle about 24 inches by 18 inches. Spread the pesto evenly, leaving about an inch of one long edge free of filling.
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Starting from the long, pesto-covered edge, roll the dough jelly-roll style to the clean edge and pinch the seam to seal. Place the roll seam-side down, cut it in half, and then cut each half into 12 equal rounds. Arrange the rounds in the prepared pans—six per cake pan or one per muffin cup.
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Lightly cover with plastic wrap and let rise until slightly puffy, about 30 minutes.
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Preheat the oven to 400°F (200°C).
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Bake the rolls 18–24 minutes, until set and a rich golden brown. Let them cool in the pans for five minutes before transferring to a rack. Serve warm or store at room temperature in a tightly covered container for up to three days.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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