Bake-and-Freeze Spinach Pesto Rolls

These rolls are a fun sandwich switch-up, and they freeze well. You can prepare them over a weekend, then simply thaw overnight in the fridge as needed during the week.

For the Spinach Pesto:

2 cups fresh spinach

1 cup fresh basil

Zest of 1 lemon

½ tsp lemon juice

1 cup parmesan cheese

½ tsp salt

¼ cup pine nuts, toasted

1 tsp ground black pepper

½ cup olive oil

For the Rolls:

1 store-bought or homemade ball of pizza dough

½ cup shredded mozzarella cheese

Extra-virgin olive oil

Sea salt

Flour (for rolling dough)

Preheat oven to 400ºF. Line 2 baking sheets with parchment paper.

In a small skillet, toast the pine nuts over medium heat until golden, about 5 minutes.

In a food processor, combine the spinach, basil, lemon zest, lemon juice, parmesan cheese, ½ tsp salt, pine nuts, pepper, and ½ cup olive oil. Process until fairly smooth.

Lightly flour your work surface, and roll the dough into an 8” x 14” rectangle. Spread the pesto onto the dough, leaving a one-inch border on the longer sides for sealing. Sprinkle the mozzarella over the pesto.

Starting at a long edge, roll the dough into a log and press the seam to seal. Slice the log into about 10 pesto rolls, and place them onto the prepared baking sheet. Brush the top of each roll with olive oil, and give each a light sprinkling of sea salt.

Bake for about 20 minutes, or until the cheese has melted and the rolls are golden.