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Playing Spinach-Walnut Pesto and Fontina Mini Stromboli Bites


  • 1 store-bought pizza dough, preferred brand Pillsbury
  • 1 cup all-purpose flour for dusting
  • 4 cups fontina cheese, grated
  • 2 cups Spinach-Walnut Pesto


Serves: 12 half-inch rolls


Bake for about 20 minutes. Remove from oven, cut along slits and serve.

Preheat the oven to 400F.

On a lightly floured, flat, work surface, open and unroll the pre-made pizza dough. Cut the dough in half vertically and separate them so you have room to work.

Spread pesto down the middle of each dough, leaving about a half-inch border on one of the vertical edges of each piece of dough. Top with half of the cheese.

Roll up dough to enclose the filling, leaving the edge exposed.

Wet the edge with water and finish rolling, giving edge a good pinch so it doesnt unravel while cooking.

With a knife, make small slits about a half inch apart from one another going straight across, not diagonal. Place on a greased baking sheet. Repeat with the other half of pizza dough.