Pesto Pinwheel Rolls Recipe with Arugula and Walnuts

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There’s not much to say about these rolls except one enthusiastic “WOW!”—but because I’m never short on words, here’s the story. I used my favorite semolina bread dough, a dough I turn to again and again, and filled it with a bright arugula and walnut pesto. The result is fragrant, tender dinner rolls that are as beautiful as they are delicious.

It all started with a pantry rescue. After stocking up before a long trip I found myself with more arugula than we could use raw, and I hate to let greens go to waste. A quick blitz in the food processor produced a vibrant arugula pesto that tasted like a clean breath of spring. Arugula’s peppery bite pairs wonderfully with toasted walnuts, garlic, Parmesan, and extra virgin olive oil, creating a pesto that’s bold, savory, and refreshingly green. Once I had that pesto, I knew I wanted to bake it into something special.

I rolled out a double batch of my beloved semolina bread dough, spread a generous layer of arugula pesto over the surface, then rolled the dough jelly-roll style and cut it into rounds, much like cinnamon rolls. I tried two methods: arranging the rounds in cake pans and baking some in muffin tins. Visually, the muffin-tin rolls rose into pretty, tall pinwheels with neat, tight spirals. Rolls baked in cake pans separated into softer, more rustic spirals that are fun to peel apart and nibble like cinnamon rolls.

Both methods produced incredibly tender, soft rolls packed with savory pesto flavor. The aroma while baking—warm bread mingled with garlic, toasted walnuts, and Parmesan—was irresistible. The texture of the semolina dough gives a fine crumb that complements the smoothness of the pesto, while the arugula and walnuts bring brightness and a satisfying bite. You won’t miss pine nuts when the walnuts are toasted and fragrant.

These rolls are versatile. Serve them on their own as a simple dinner, alongside pasta, salad, or soup, or use them as an elegant side at a dinner party. They rehearse well: warm or at room temperature, they stay tender for a few days when stored in a covered container. Make a batch of the pesto and use it on pasta, roasted vegetables, or sandwiches, then save some to swirl into dough and bake these pinwheel rolls whenever you want a show-stopping bread.

Even the picky eaters in my household—people who typically avoid vegetables—devoured these rolls without complaint. Packed with greens, buttery oil, and salty cheese, they taste indulgent while still feeling wholesome. If you’re looking for a visually impressive yet simple bread to make, these pesto pinwheel rolls are an excellent choice.

Pesto Pinwheel Rolls | Arugula and Walnut Pesto

Author: Rebecca Lindamood

Fragrant, vibrant arugula pesto is rolled into tender semolina dough to make these simple and stunning dinner rolls. Serve them on their own or with pasta, salad, or soup—the pinwheel shape makes them a beautiful addition to any table.

Ingredients

For the Arugula and Walnut Pesto:

• 4 cups baby arugula or mature arugula leaves, stems removed (firmly packed)
• 3/4 cup walnuts, toasted
• 3 large garlic cloves, peeled
• 3/4 to 1 cup extra virgin olive oil, to taste
• 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 grease pans

Instructions

To Make the Arugula and Walnut Pesto:

• Place a heavy skillet over medium heat and toast the walnuts, stirring or shaking frequently, until they become shiny and fragrant. Transfer them immediately to the bowl of a food processor.
• Add the garlic and arugula to the processor. With the machine running, drizzle in the olive oil until the mixture reaches your desired consistency—smooth but still with some texture.
• Scrape the pesto into a bowl, stir in the grated cheese, and season with salt and pepper to taste.
• Store tightly covered in the refrigerator for up to a week.

To Make the Pesto Pinwheel Rolls:

• Grease four 8-inch round cake pans or two 12-cup muffin tins with non-stick spray or olive oil and set aside.
• On a lightly floured surface, roll the semolina dough into a rectangle about 24 inches by 18 inches.
• Spread the pesto evenly over the dough, leaving about an inch of one long edge free of filling. Starting at the long, pesto-covered edge, roll the dough jelly-roll style to the clean edge. Pinch the seam to seal as best you can.
• Place the roll seam-side down and cut it in half, then cut each half into 12 equal rounds (24 total). Arrange 6 rolls in each cake pan or place one round in each muffin cup.
• Lightly cover the pans and allow the rolls to rise until slightly puffy, about 30 minutes.
• Preheat the oven to 400°F (200°C). Bake the rolls 18–24 minutes, or until they are set and a rich golden brown.
• Let rolls cool in the pans for 5 minutes, then transfer to a rack. Serve warm or at room temperature. Store in a tightly covered container for up to 3 days.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition with the exact ingredients you use if needed.