Broccoli Cheddar Rolls with Pesto

When you know the guy who makes the best BBQ in Texas, you gotta step up your appetizer game. (This is me stepping up my appetizer game).

Broccoli Cheddar Rolls
Makes 14 small rolls
Adapted from Shutterbean

• 1 pound pizza dough (store bought is great)
• 1 tablespoon olive oil
• 2 cups broccoli, roughly chopped
• a sprinkle of red pepper flakes
• 2 garlic cloves, minced
• 1 1/2 cups shredded sharp cheddar cheese
• kosher salt and freshly ground pepper
• pesto for finishing touches

Preheat oven to 400 degrees F.  Place aluminum foil on a baking sheet and spray with non-stick spray.

Heat olive oil in a medium skillet over medium-high heat, then add broccoli. Cook for 4 to 5 minutes until it begins to soften. Add garlic and red pepper flakes and cook for another 2 minutes. Set aside to cool.

On a floured surface, roll out the dough to a 9in by 16in rectangle. Top the dough evenly with the broccoli and cheddar cheese, leaving a 1 inch border along the long edges of the rectangle.

Roll up the dough to make a long cylinder.  Cut the cylinder with a sharp knife about every inch to make 14 rolls.  Place the rolls cut sides up on the foil, nestled together so they are touching.  Brush the tops and outside edges with olive oil.  Season with salt and pepper then bake for 15-20 minutes until golden brown.

Remove from oven, brush some pesto on top, let rest for 5 minutes and serve warm.