Pesto Mozzarella Crescent Roll Loaf

Name: Pesto Mozzarella Crescent Roll Loaf
Prep time: 10 min
Total time: 1 h 25 min
Yield: 10
Ingredients: 1 (2-pack) refrigerated Pillsbury™ Original Crescent Rolls (8 count cans) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count); 2/3 cup refrigerated basil pesto; 1 1/2 cups shredded mozzarella cheese; 3 tablespoons grated Parmesan cheese, divided; 2 tablespoons garlic-herb butter, melted; 2 cans Progresso™ Vegetable Classics Tomato Basil Soup

Prep time:10 min
Total time:1 hr 25 min
Ingredients:6
Servings:10

Created by Kelly(Opens in a new tab)Updated 09/25/2026

Pesto Mozzarella Crescent Roll Loaf

Prep time:10 min
Total time:1 hr 25 min
Ingredients:6
Servings:10
Calories per serving:

If you love the viral crescent loaf hack, you are going to obsess over this savory upgrade. This Pesto Mozzarella Crescent Roll Loaf combines flaky crescent layers with rich basil pesto, gooey melted mozzarella, and savory Parmesan cheese. Brushed with melted garlic-herb butter and more Parmesan for a golden finish, and served alongside cozy tomato soup for dipping, this effortless loaf of bread is the ultimate comfort food.

Whether you need an easy weeknight side dish, a crowd-pleasing party appetizer, or a fun twist on grilled cheese and tomato soup, this viral crescent loaf recipe is guaranteed to be a hit.

Recipe Ingredients

Here’s what you’ll need to make the Pesto Mozzarella Crescent Roll Loaf.

Pillsbury™ Original Crescent Rolls (2-Pack): Grab the value 2-pack or two Crescent Dough Sheets (which save you from pinching seams). Avoid Grands!™ rolls as they are too large.

Basil Pesto: Use refrigerated pesto from the deli section for the most vibrant, herbaceous flavor.

Shredded Mozzarella Cheese: Whole milk is our preference for a rich, gooey cheese pull that won't make the dough soggy. Part skim works, too.

Parmesan Cheese: Use freshly grated or refrigerated Parmesan rather than the shelf-stable variety for a salty, nutty bite.

Garlic-Herb Butter: Brush over the top before baking for a savory, golden crust. Use store-bought or make your own by mixing melted butter with a pinch of garlic powder and dried parsley.

Progresso™ Tomato Basil Soup: The ultimate companion for dipping. Serve warm alongside your cheesy loaf for a complete, comforting meal.

How to Make Pesto Mozzarella Crescent Roll Loaf

Here’s a quick overview of how to turn two cans of crescent rolls into an effortless loaf. Keep scrolling for the full step-by-step instructions.

1. Prep the Pan

Preheat your oven to 350°F. Line a standard loaf pan with parchment paper, leaving an overhang on the sides for easy removal.

2. Fill the Dough

Unroll both cans of crescent rolls, and press the diagonal seams on each sheet to create two large rectangles. Spread the pesto over the dough and sprinkle the cheese.

4. Form the Loaf

Carefully re-roll each topped dough rectangle into a log, pinching seams to seal. Place the rolled logs, seam-side down, directly in the prepared loaf pan.

5. Brush with Butter

Brush the top of the dough with melted herb butter for a golden finish and a rich taste. Sprinkle with more Parmesan.

6. Bake the Loaf

Cover loosely with foil and bake for 45 minutes. Remove the foil and continue baking for 15 to 20 minutes or until golden brown.

7. Cool and Warm the Soup

Let the loaf cool in the pan for 10 minutes. Meanwhile, pour the soup into a saucepan and heat over medium heat until hot, stirring occasionally. Alternatively, pour the soup into a microwave-safe bowl, and microwave until heated through.

8. Serve

Slice the loaf and serve warm alongside the tomato basil soup.

How to Store (and Reheat) Pesto Mozzarella Crescent Roll Loaf

Here’s how to store and reheat leftovers if you have them.

Refrigerator

Store in the refrigerator in an airtight container for up to 3 days.

Freezer

We do not recommend storing leftovers in the freezer; the bread can become dense and soggy.

Reheating

To reheat, warm a slice of this bread in the microwave on medium-high (70%) in 10-second increments until warm. To reheat an unsliced loaf, place bread on a parchment-lined baking sheet, and reheat in a 300°F oven for 5 to 10 minutes.