Fluffy, golden rolls swirled with vibrant basil pesto and melty mozzarella, perfect as a savory appetizer or side dish.

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In a large bowl, dissolve the sugar in warm water, then sprinkle the yeast on top. Let it sit for 5–10 minutes, or until foamy.
Add the flour, salt, and olive oil to the yeast mixture. Mix until a dough forms, then knead on a floured surface for 6–8 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
Preheat oven to 375°F (190°C). Line a baking dish with parchment paper.
Roll out the dough into a rectangle (about 10×14 inches). Spread pesto evenly over the surface and sprinkle mozzarella cheese on top.
Roll the dough tightly from the long edge, then slice into 10–12 equal rolls.
Arrange the rolls in the baking dish, leaving a little space between each. Cover and let rise for 20 minutes.
Bake for 20–25 minutes or until golden and bubbly. Brush with melted butter if desired.
Serve warm as a snack, side, or brunch treat.