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Sun-Dried Tomato Pesto Pizza Rolls made with homemade buttermilk biscuit dough that's full of mozzarella and sun-dried tomatoes, then rolled with pesto and salami. A perfect appetizer or snack. Delicious with soups and salads!

Sundried Tomato Pesto Pizza Rolls

Servings 16 rolls


For the biscuit dough:

  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt heaping
  • 2 Tablespoons shortening I use non-hydrogenated
  • 2 Tablespoons cold unsalted butter cut into small pieces
  • 3/4 cup shredded mozzarella
  • 2 Tablespoons chopped sundried tomatoes not oil packed
  • 1 cup low fat buttermilk cold

For the filling and topping:

  • 1 Tablespoon prepared pesto
  • 3 ounces thinly sliced salami
  • olive oil
  • 1 Tablespoon grated romano cheese


  1. In a large bowl, whisk together the flour, baking powder, baking soda and salt.

  2. Using a pastry cutter or two knives, cut the shortening into the flour mixture until incorporated.

  3. Add the pieces of cold butter and cut into flour mixture until the butter pieces are no larger than small peas. Toss the grated cheese into the flour mixture until well coated, insuring that there are no pieces of cheese clinging together in clumps. Add the chopped sun dried tomatoes and toss in the flour mixture. Again, insure they are distributed throughout the mixture and not clinging together.

  4. Make a well in the center of the mixture and pour cold buttermilk into it. Working from the outside in, bring the flour into the center with a large spoon, scooping and turning bowl until the buttermilk is incorporated into the flour. Use a light hand here. We're not vigorously stirring, but simply gently tossing the flour together with the buttermilk until it's combined.

  5. Place two large sheets of plastic wrap onto your work surface. Sprinkle flour over the center. Turn the wet sticky dough out onto a well floured surface. Keep a small pile of extra flour on hand to add to your surface or your hands as needed. 

  6. Flour your hands and bring dough together, then lightly fold it in half in a gentle kneading motion. Do this about 10 times until your dough comes together and is beginning to feel smooth. This folding step helps complete the mixing process as well as creates buttery flaky layers in your dough. Just be careful not to overwork it.

  7. Shape the dough into a rectangle. Check your work surface to insure it has adequate flour for rolling the dough. 

  8. Using a rolling pin, roll the dough into a rectangle about 10" high by about 14" wide. Spread the pesto evenly over the entire surface of the dough. Then, cover the dough with one layer of salami slices. 

  9. Carefully roll the dough into a log, starting at the long end. The meat slices may try to slide as you roll, just push and tuck them back into place as you roll. When you get to the end, pinch the dough to seal it to the log and prevent it from unrolling. 

  10. Roll the log up in the plastic wrap. Set it on a tray and freeze for about 30 minutes or refrigerate until the dough is chilled and the butter has had a chance to get firm. Start preheating your oven to 450 degrees F.

  11. Unroll the chilled dough. Using a sharp knife dipped in flour, cut the log into one inch slices, insuring that you're cutting completely through the meat slices.

  12. Arrange rolls, cut side up on an ungreased baking sheet. Allow just a little bit of space between the rolls. We want to give them room to rise, but I like the edges to meet during the baking process. Brush the tops lightly with olive oil and sprinkle lightly with romano cheese.

  13. Bake in preheated oven for 12-15 minutes or until golden and puffy. Serve immediately as is, or with your favorite pizza sauce for dipping.

Recipe Notes

*See my Fluffy Buttermilk Biscuits post for lots of tips and videos on how to make this dough.

*Over time, I've started to use to use plastic wrap whenever I'm rolling out pie dough, biscuit dough or scone dough. It has to be a wrap that sticks to your work surface, however, in order to be effective. It keeps my counters clean, makes for easy rolling and, if I need to refrigerate the dough, it makes for easy wrapping. 

*The simple act of rolling the log up can increase the length. My log was about 14" when I started and probably over 16" when I was done rolling. Don't worry about exact measurements. Mine are always a bit different each time I make biscuit rolls.

*My roll was rolled tighter than I usually roll it. I would have preferred it if it were a bit looser. That will just give room for the dough layers to puff up. I think that tucking in the meat as I went along made for a tighter roll. In any case, it's fine. Just don't try to roll it super tight. It's not necessary.

*You can use any meat you like. I originally planned to use pepperoni, but I only buy nitrate free and the store where I was shopping only had nitrate free salami. It worked great and I actually liked its milder taste for this roll.

*Romano has a saltier taste than parmesan. Feel free to use parmesan instead, if that's your preference. Or, you can top with more shredded mozzarella, if you prefer a milder topping.

*These rolls are great as an appetizer or snack. They're also delicious served alongside a soup or salad.

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