Thaw rolls at room temperature on a greased sheet pan, covered with plastic wrap, just until you are able to cut them in half, about 45 minutes to an hour. Roll each half into small balls, 20 in total.

Meanwhile, add pine nuts, basil, garlic, salt and pepper into the bowl of a food processor. Pulse ingredients until finely chopped, about 8-10 times. With the food processor running, slowly pour olive oil in through the top, until mixture comes together and forms a loose paste. Scrape sides, add parmesan and process 10 seconds more. Taste for salt and pepper.

Preheat oven to 375℉. Grease a 9” round cake pan, set aside.

In a medium bowl add ½ cup pesto, toss each dough ball to coat. Add mozzarella and parmesan and gently toss gently. Place each dough ball in the pesto and place into the pan. They will not completely fill the bottom of the pan. Cover pan with plastic wrap and place in a warm area of your kitchen until rolls double in size and nearly fill the pan, about 1 hour.

Brush each roll with some of the melted butter. Bake rolls for 18-25 minutes, reduce oven temperature to 350℉ if they are browning too quickly. When rolls are finished baking, brush the rolls with more melted butter, and drizzle with a bit more of the pesto. Serve immediately with marinara sauce, and any remaining fresh pesto.