Prep Time: 20 minutes

Bake Time: 20 minutes

Total Time: 40 minutes

Servings: 12



cooking spray

1 ½ cups (6 oz.) finely pre-shredded low-moisture part-skim mozzarella cheese

One cup (about 3 1/2 oz.) finely pre-shredded Italian cheese blend

¼ cup finely chopped fresh basil

¼ tsp. black pepper

2 tsp. dried Italian seasoning, divided

One ⅓ cups pizza sauce (from 1 [13-oz.] jar)

2 tbsp. sun-dried tomato pesto

1 (12 counts) package Hawaiian sweet rolls

¾ cup (about three oz.) thinly sliced pepperoni

2 tbsp. unsalted butter

1 tbsp. Grated Parmesan cheese

¾ tsp. garlic powder



The oven should be preheated to 375 degrees F (190 degrees C). Put a cooling rack with a rim on a parchment-lined baking sheet. Spray some frying oil on the shelf.

Add mozzarella, an Italian cheese mixture, basil, pepper, and 1 1/2 tsp. of Italian seasoning in a small bowl. Place aside.

In another small bowl, combine the pesto and pizza sauce. Place aside.

Use a serrated knife to cut the entire slab of rolls in half horizontally without separating the individual rolls. Registrations should be arranged in a bottom layer on the baking sheet. Rolls’ top layer should be set away.

Half of the cheese mixture should be evenly distributed over the bottom layer of rolls before the pepperoni and sauce are distributed equally on top. Layers once more.

About 15 minutes should pass in the preheated oven as the cheese melts.

Meanwhile, in a small saucepan, add the butter, Parmesan, garlic powder, and remaining 1/2 tsp—Italian seasoning. Cook over medium heat, stirring regularly, until the butter melts, 1 to 2 minutes. Place aside.

Rolls should be removed from the oven, topped with more rolls, and then uniformly brushed with the butter mixture. Please return to the oven and bake the rolls for another five minutes or more or until they are crisp and golden brown. Serve the rolls separately and right away.