These smoked salmon and pesto rolls combine the savory richness of Mediterranean-inspired flavors with the comforting texture of a soft, homemade bread. The tender dough, enriched with olive oil and aromatic Italian seasoning, provides a flavorful foundation for layers of smoked salmon, cheese, pesto, and fresh spinach. Perfect for brunch, a snack, or a light dinner, these rolls showcase how thoughtful ingredient combinations can turn a simple bread into a visually appealing and flavor-packed centerpiece.

Offering a satisfying balance of protein, healthy fats, and fiber. Smoked salmon provides high-quality protein and omega-3 fatty acids, while spinach contributes vitamins, minerals, and antioxidants. Olive oil and cheese add richness along with heart-healthy fats and calcium, and the gluten-free flours paired with sourdough starter provide complex carbohydrates and fiber for sustained energy. Together, the ingredients create a flavorful, nutrient-conscious dish that’s both indulgent and nourishing.

Ingredients

Dough

• 1 cup water, warm
• 2 tsp honey
• 1 tsp yeast
• 1 egg
• 1/2 tbsp Italian seasoning
• 2 tbsp olive oil
• 1/2 cup gluten-free sourdough starter
• 1/2 tsp salt
• 1 cup sorghum flour
• 1 cup gluten-free all purpose flour

Filling

• 10 oz smoked salmon
• Your favorite sliced cheese; 6 slices
• 1/2 cup of your favorite pesto — or try this one here!
• 1 cup spinach
• 1 egg, mixed

Instructions

1. Mix all of the dough ingredients together, knead well, and cover. Let it rise for 1 hour.
2. Roll out the dough into a rectangle, about 7 x 12 inches.
3. Spread the pesto over the dough, followed by the cheese, salmon and spinach.
4. Roll up the dough longways, then slice into 6 pieces. Each slice should be about 2 inches thick.
5. Place the rolls into greased ramekins, cover and let them rise for another hour.
6. Brush the egg wash on the rolls, and bake for 20-25 minutes at 350.