Cheesy Pesto Buns

Spray a cookie sheet with nonstick cooking spray and arrange 12 frozen raw dinner rolls (I use Rhodes). Cover them with plastic wrap sprayed with nonstick cooking spray and let them rise for 2 hours.

For the garlic butter:

Melt the butter and add minced garlic and Italian seasoning. Set aside.

Once the dough is soft and has doubled in size, line a cast-iron skillet with parchment paper. Press the dough into approximately 3-inch circles.

Spread about 2 teaspoons of pesto on the dough, leaving a ¼-inch border. Place two mozzarella balls on the dough, then pinch the edges to seal. Put the pinched end down in the pan and evenly space them.

Cover with plastic wrap sprayed with nonstick cooking spray and let them rise for another 30 minutes.

After 30 minutes, preheat the oven to 350°F. Remove the plastic wrap and brush the tops of the buns with the garlic butter mixture. Bake according to the instructions on the dough bag, around 15-18 minutes, or until they are baked through and golden on top.

After they come out of the oven, brush with the remaining garlic butter and sprinkle with grated parmesan and fresh herbs. Serve with marinara or extra pesto, and enjoy!