Serving these pizza rolls in a pretty pan makes this recipe great for oven-to-table service! Pizza pull-aparts serve a crowd and are easily adaptable to many kinds of ingredients. Not a fan of pesto? Try pizza sauce and salami!
In a food processor or blender, add in the basil, pine nuts, salt, pepper, and cheese. Do a quick blend and then slowly pour in the olive oil. Scrape down the sides of the food processor or blender once and then do a final mix.
Taste test and decide if more salt is needed at the end.
This can be made ahead and refrigerated or frozen and then defrosted when needed.
All-purpose flour to dust work surface
Spray a nine-inch by 12-inch baking pan with cooking spray and set aside.
On a lightly floured surface, roll out the pizza dough into approximately a 16-inch by 14-inch rectangle. Spread the pesto across the entire rectangle. Place the sun-dried tomatoes across only half of the rectangle and then cover everything with the cheese.
Roll up dough, jelly-roll style starting with one of the long ends. Slice rolls into 16 rolls. Place rolls in the pan in a checker pattern, alternately between plain pesto and pesto plus sun-dried tomato. Brush the top with olive oil and sprinkle with the kosher salt and Parmesan cheese.
Pre-heat oven to 350°F. While the oven preheats, the pizza rolls will rise a bit more which is fine. Bake the pizza rolls until golden brown, approximately 25–30 minutes.
Take them straight from the oven and serve warm.