• Prep Time 25 minutes
  • Baking Time 20 minutes
  • Makes 6 rolls
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 cup warm water 100-110°F (38-43°C)
  • 1 tsp active dry yeast
  • 2-2 1/4 cups Robin Hood® 00 Style Pizza Flour, plus additional flour for rolling
  • 1 tsp salt
  • 18 mini fresh mozzarella balls (mini bocconcini 5g each)
  • 3/4 cup prepared pesto
  • 2 tbsp olive oil
  • 1/4 cup parmesan cheese, optional

Serving Size: 6 rolls


Serving Size: 6 rolls

  • Combine water and yeast in large bowl of electric mixer. Let sit until frothy, about 2 minutes. Add 2 cups (500 mL) flour and salt. Beat on low speed 1 minute, adding additional flour so dough does not stick to sides of bowl. Increase to medium high and beat 2 minutes. Remove to greased bowl. Cover with plastic wrap and tea towel. Let rise in warm place, 1 hour. Preheat oven to 425°F (220°C).
  • Drizzle a 9” cast iron pan or pie plate with 1 tbsp (15 mL) olive oil.
  • Remove dough to well floured surface and punch down. Divide into 6. Flatten with floured hands or rolling pin into 4” round. Top each round with 1 tbsp (15 mL) pesto and 3 mini cheese balls. Gather the sides together and seal to form a ball. Place seam side down in prepared pan. Cover with tea towel and let rise until puffy, about 30 minutes.
  • Combine remaining pesto with olive oil and brush all over risen dough. Sprinkle with parmesan cheese if using.
  • Bake in preheated oven 20 minutes or until internal temperature of 190°F (88°C). Serve warm.


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