I’ve wanted to make this fun snack for a couple of years now and I had a little leftover pesto the other day so I finally made it happen! These Pesto Mozzarella Roll Ups are a riff off of my Pizza Roll Ups recipe. It’s a tasty combo of pesto and mozzarella rolled up in flour tortilla then baked until crispy on the outside and melty on the inside. So fun! I also paired these roll ups with a creamy and tangy dip that perfectly balances the basil pesto.
What Kind of Pesto to Use
Pesto is undoubtedly the most expensive ingredient in this dish, so you’ll want to choose wisely. Aldi has a pretty good basil pesto for a great price but if that one isn’t your favorite or you don’t have an Aldi near you, I also like Barilla, Classico, and Felippo Berio brands.
And don’t let the rest of the jar of pesto go to waste! Check out our pesto archives for other delicious ways to use up your pesto.
To Dip or Not to Dip
I paired these pesto mozzarella roll ups with a super simple creamy and tangy tomato flavored dip, but it’s completely optional. The roll ups are great on their own and it does get pretty rich with the dip, so it’s totally up to you! Or, if you already have a fridge full of half-used bottles of sauces and dressing, try experimenting with a different flavor dip. ;)
How Are the Leftovers?
Pesto mozzarella roll ups are definitely best right when they come out of the oven so the tortilla is crispy and the mozzarella is soft and melty, so I suggest scaling the recipe up or down as needed. Luckily, they’re just as easy to make whether you want to make two or twenty!
Pesto Mozzarella Roll Ups
Pesto Mozzarella Roll Ups
- 8 8-inch flour tortillas ($2.23)
- 4 Tbsp basil pesto ($1.00)
- 4 pieces mozzarella string cheese ($1.00)
- 1 Tbsp cooking oil ($0.04)
Creamy Tomato Dip (optional)
- 1/4 cup mayonnaise ($0.29)
- 1 Tbsp tomato paste ($0.07)
- 1 clove garlic, minced ($0.08)
- Preheat the oven to 400ºF. Stack the tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds to soften the tortillas.
- Slice the string cheese in half length-wise. Spread ½ Tbsp pesto over the lower half of each tortilla, staying away from the edges. Place one piece of mozzarella on top of each.
- Fold the sides of the tortilla in on top of the cheese, then begin rolling up from the bottom until the cheese is completely rolled up in the tortilla.
- Place the roll ups on a parchment-lined baking sheet, seam side down. Brush the roll ups with a light coating of cooking oil.
- Bake the roll ups in the preheated oven for about 13 minutes, or until they're lightly golden brown on the edges and the cheese is melted.
- While the roll ups are in the oven, prepare the creamy tomato dip. Stir together the mayonnaise, tomato paste, and minced garlic.
- Let the roll ups cool just enough to handle, then serve with the creamy tomato dip.
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How to Make Pesto Mozzarella Roll Ups – Step by Step Photos
Preheat the oven to 400ºF. Stack eight 8-inch flour tortillas on a plate and cover them with a damp paper towel. Microwave for about 30 seconds to steam the tortillas. This makes them soft and pliable so they won’t rip when you try to roll them.
Slice four pieces of mozzarella string cheese in half length-wise. You’ll use one half per roll up. Smear about ½ Tbsp basil pesto over the bottom half of a tortilla, staying away from the edges. Place one halved string cheese on the pesto.
Fold the sides of the tortilla in to close off the ends, then start rolling from the bottom up until the cheese is fully rolled up in the tortilla.
Place the roll ups seam side down on a lined baking sheet. Brush them lightly with cooking oil. This helps the tortillas get extra crispy. You could also spritz them with cooking spray. Bake the roll ups for about 13 minutes, or until lightly golden brown on the edges.
While the pesto mozzarella roll ups are baking, make the creamy tomato sauce. In a small bowl, stir together ¼ cup mayonnaise, 1 Tbsp tomato paste, and 1 clove of minced garlic.
Once the roll ups are lightly golden brown on the edges and you start to see a little cheese oozing, they’re ready! This should take about 13 minutes of baking, give or take a minute or two. Let them cool just enough to handle.
The pesto kind of soaks into the tortillas making them soooooo good!
You don’t want to know how many of these I ate while taking the photographs!