Flaky Crescent Rolls Stuffed with Basil Pesto

A golden-brown crescent roll is filled with mozzarella and a layer of basil pesto for a warm, irresistible appetizer.

Flavorful layer of basil pesto coating mozzarella cheese wrapped in a crescent roll and cut open on a wooden board with the full baking dish and more pesto in the background.

Pesto Crescent Roll Recipe

Soft crescent roll dough spread with basil pesto, wrapped around mozzarella, and finished with chopped tomatoes and a drizzle of balsamic glaze. Baking the rolls in garlic butter gives them a rich, savory crust while the cheese melts inside.

These pesto mozzarella rolls are best served warm. Let them rest a few minutes after baking so the cheese firms slightly and the flavors settle. They make an easy, crowd-pleasing snack for parties or casual get-togethers.

Overhead view of a baking dish full of golden brown pesto crescent rolls with mozzarella cheese and baked in butter to make a warm and delicious appetizer on a pastel napkin.

Serve these warm, just as you would other filled crescent recipes. They pair well with a simple salad or a bowl of marinara for dipping.

Ingredients Needed

Crescent Roll Dough – Refrigerated dough in an 8-ounce tube works well.
Basil Pesto – Refrigerated pesto has a fresher flavor, but jarred works too.
Mozzarella Sticks – Cut in half if needed to fit the crescent triangles.
Cherry Tomatoes – Seeded and drained, then chopped.
Balsamic Glaze – Adds a touch of sweetness and acidity.
Butter – Real butter melted and mixed with garlic.
Garlic – Minced fresh or jarred minced garlic stirred into the butter.

Ingredients to make pesto rolls are crescent dinner rolls, mozzarella cheese sticks, basil pesto, balsamic glaze, butter, garlic and cherry tomatoes on a wooden counter top.

Step By Step Instructions

1. Preheat oven to 375°F (190°C). Unroll the cold crescent dough and separate it into triangles on a clean surface.

2. Spread pesto over the widest part of each triangle with the back of a spoon, leaving a 1/2–1 inch border at the top to help seal the dough.

3. Place half a mozzarella stick (or a whole small stick, depending on dough size) near the wide edge. Add a teaspoon of chopped cherry tomato alongside the cheese and drizzle a little balsamic glaze over the top.

Pesto spread over triangular pieces of crescent dough laying on a cutting board.

Pesto spread on several unwrapped crescent rolls with mozzarella cheese and a drizzle of balsamic glaze with a chopped cherry tomato on a cutting board.

4. Roll each triangle up around the cheese, tucking the tip underneath and folding the sides in to fully enclose the filling. Lightly pinch the seams to seal.

5. Place the rolls seam-side down in an 8×8 or 9×9-inch baking dish with a little space between them for even air circulation.

6. Melt the butter and stir in the minced garlic. Pour the garlic butter evenly over the arranged rolls so they soak up the flavor as they bake.

Several crescent rolls partially rolled up on a white cutting board showing how to make pesto crescent rolls.

Crescent rolls filled with mozzarella cheese, garlic and pesto in an 8 x 8 glass baking dish and coated in melted butter.

7. Bake uncovered for 10–12 minutes, until the dough is lightly golden and the cheese is melted and warm. The butter should be mostly absorbed into the rolls.

8. Let cool a few minutes, then serve warm. Enjoy the combination of flaky dough, melty mozzarella, bright pesto, and sweet balsamic.

Variations

Sprinkle grated Parmesan on the cheese before rolling for an extra savory note.
Replace balsamic glaze with a slice of pepperoni wrapped around the cheese for a pizza-inspired variation.
Use caprese-style cheese or small bocconcini instead of mozzarella sticks—these may require gentler handling.
Brush with less butter instead of pouring to reduce calories while still adding flavor.

Warm mozzarella cheese filled pesto crescent roll cut in half on a cutting board in front of another roll with pesto and tomatoes in the background.

More Delicious Snack and Appetizer Recipes

Spinach and Bacon Dip – a creamy, savory party dip with plenty of cheese.
Corn Dip with Cream Cheese and Rotel – a flavorful, easy crowd-pleaser.
Pepperoni Pinwheels – handheld bites with familiar pizza flavors.
Cream Cheese Ball with Dried Beef – a classic, retro appetizer perfect for family gatherings.

Warm, flaky crescent roll baked with a filling of pesto over caprese cheese cut in half with more rolls in the background on a wooden board.

Basil Pesto Crescent Rolls

Created by Jennifer Osterholt

Servings: 8 rolls

Prep Time: 10

Cook Time: 10

Total Time: 20

A golden-brown crescent roll is stuffed with mozzarella and basil pesto to create a warm, flavorful appetizer.

Ingredients

8 ounce tube crescent roll dough
1/4 cup basil pesto
4 mozzarella sticks
1/4 cup cherry tomatoes diced
2 tablespoons balsamic glaze
1/4 cup butter
2 teaspoons garlic minced

Instructions

Preheat oven to 375°F. Unroll and separate each crescent triangle.
Spread pesto on the wide end of each triangle, leaving about 1/2 to 1 inch at the top.
Place half a mozzarella stick at the base of each triangle.
Add about a teaspoon of chopped tomatoes next to the cheese and drizzle with a bit of balsamic glaze.
Gently roll up and place seam-side down in an 8″ or 9″ square baking dish.
Melt butter, stir in garlic, and pour over the rolls so they soak up the mixture.
Bake 10–12 minutes, or until the dough is golden and the cheese is melty.

Nutrition

Calories: 228 kcal
Carbohydrates: 15 g
Protein: 5 g
Fat: 18 g

Nutrition values are estimates and will vary depending on specific ingredients used.

Did you make this recipe?

Share your results and feedback. Enjoy these pesto crescent rolls warm and fresh from the oven!