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Pistachio-Parmesan Rolls

ad: The crowd pleasing combo of Wonderful pistachios and Parmesan will please everyone in these easy homemade yeast rolls

The crowd pleasing combo of Wonderful Pistachios and Parmesan will please everyone in these easy-to-make homemade yeast rolls.

~by Regan Jones, RD

As co-owner of The Recipe ReDux I was compensated to manage this recipe contest by Wonderful Pistachios.

Look. I can acknowledge I have a problem with this roll making business. It's getting a little out of hand. But let's be honest. There are worse faults that being obsessed with making rolls, right? 

I mean, at least I'm not making THE SAME rolls over and over. 

Wait, scratch that. According to my Instagram Stories on Sundays I am. I am making Cinnamon Rolls, over and over.

So let me re-phrase. I'm not making THE SAME rolls over and over here on the blog! 

We can still be friends, right? 

In fact, today I've taken a TOTALLY different turn of the roll and gone savory on you. 

See. Not the same. At. All. 

Today, I've taken two of the most yummy ingredients you can find in my kitchen -- Wonderful Pistachios and Parmesan cheese -- and rolled them up into a hearty, whole grain bread dough. It's like taking deliciousness, putting it inside of deliciousness and rolling it up into something even more delicious. 

If everyone has a super power, this one is mine. 

But I dare not settle as simply a savory roll that makes you hungry just smelling it baking. I've turned this whole roll thing into something even more hearty, yummy and worth the time and effort it takes to make homemade rolls.

...which btw isn't really all that much. You'd be surprised at how easy homemade rolls are to make. All you need is a little time for the rising part. Otherwise, they're super easy. 

Anyway, back to the even more yummy part. I've made this fancy looking dipping sauce by simply combining a Wonderful Pistachio olive oil mixture in the food processor and spooning it over warm marinara. 

ad: The crowd pleasing combo of Wonderful pistachios and Parmesan will please everyone in these easy homemade yeast rolls

Why the extra pistachio treatment you ask? 

Well first, they're yummy and make jarred marinara, well, more than just jarred marinara. 

Second, I've punched up the overall amount of Wonderful Pistachios used in the recipe to give you even more pistachios than I can fit in each roll. 

And here's why:

According to Wonderful Pistachios -- Pistachios are known as The Fit NutTM because they are one of the highest protein and fiber snack nuts that are part of a heart-healthy lifestyle. Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.

You guys already know how much I worship protein and fiber, so getting this recipe -- which would normally just seem like a good nosh of bread and marinara -- packed with even more healthy goodness seems like a no brainer. 

Maybe I have more than one super power? 

To see what other ReDux members are serving up for this contest with Wonderful Pistachios, click over to the ReDux site:

ad: The crowd pleasing combo of Wonderful pistachios and Parmesan will please everyone in these easy homemade yeast rolls

ad: Wonderful pistachios and Parmesan will please everyone in the easy-to-make homemade yeast rolls! #TheRecipeReDux
ad: The crowd pleasing combo of Wonderful pistachios and Parmesan will please everyone in these easy homemade yeast rolls

Pistachio-Parmesan Rolls


Makes 8 Rolls


  • 1/2 cup plus 2 tablespoons water
  • 1 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons unflavored whey protein powder
  • 222g (1 3/4 cup plus 2 tablespoons) flour (may use 100% white whole wheat or a combination of all-purpose and white whole wheat)
  • 1 teaspoon bread machine or active dry yeast
  • 2 tablespoons softened butter
  • 4 ounces shelled Wonderful Pistachios, divided
  • 2 ounces (1/2 cup) grated Parmesan
  • 1 tablespoon extra-virgin olive oil
  • 2 cups marinara sauce


*I make my dough in my bread maker using the dough cycle. If you prefer to make your dough by hand, see below for additional dough making instructions.

  1. Layer first 6 ingredients (through yeast) in your bread machine. Start "dough" cycle. (I recommend proofing your dough in your bread machine. But be sure that you're on the "dough" cycle so that it doesn't proceed onto the baking cycle.)

  2. Coat a square baking dish or pie plate with cooking spray; set aside.  

  3. When dough is ready (has proofed once in the bread machine), turn out onto a floured surface. Roll dough into an 18- x 8-inch rectangle, sprinkling with additional flour if needed to avoid sticking to rolling pin. 

  4. Spread butter over dough. Sprinkle with half of both the Wonderful Pistachios and Parmesan, pressing pistachios into dough slightly. Gently roll up dough, jelly-roll fashion, starting with a long end. Pinch seam to seal. Cut dough into 8 slices using a serrated knife. Place slices, cut side up, in prepared pan. Cover and let rise 45 minutes. 

  5. Preheat oven to 350 degrees F. Uncover dough and sprinkle with remaining Parmesan. Bake for 20 to 25 minutes or until lightly browned. 

  6. Meanwhile, combine remaining Wonderful Pistachios and 1 tablespoon extra-virgin olive oil in food processor. Pulse into combined. Warm marinara over medium-high heat in a saucepan. 

  7. To serve, top marinara with Wonderful Pistachio mixture and serve with warm rolls for dipping.


Additional instructions for making dough by hand. 

  1. Combine flour, yeast, whey powder and salt in a large bowl. Make a well in the center. Add water (should be warmed when making dough by hand) and 1 tablespoon olive oil.

  2. Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.

  3. Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draft-free place to proof for 45 minutes to 1 hour or until the dough has almost doubled in size. Proceed by filling and rolling dough as listed above. 

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Regan Jones is the Founding Editor and Sponsorship Director of HealthyAperture and is the author of the QUICK FIX KITCHEN Feature - a collection of recipes that focuses on shortcut cooking without shortcut taste. Her recipes largely focus on baked goods and desserts ranging from gluten free to sugar free to slightly indulgent eats for the entire family, but also include easy everyday recipes for breakfast, lunch or dinner. Jones is a registered dietitian and owner the web's most prominent portfolio of dietitian-owned websites, including,, and She is also the host of the podcast, This Unmillennial Life, which was recently named New & Noteworthy on iTunes.
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