PULL APART CHEESY PESTO BREAD RECIPE BY TASTY
Here's what you need: strong bread flour, salt, yeast, warm water, extra virgin olive oil, pesto, shredded cheddar cheese, shredded mozzarella cheese
Provided by Tasty
Categories Appetizers
Yield 2 servings
Number Of Ingredients 8
Steps:
- Combine the flour, salt, and yeast together, then form a well in the centre. Add the water and 1 teaspoon of the olive oil and stir until the mixture holds together.
- Turn onto a floured surface and knead for 7-10 minutes.
- Put the dough into a bowl greased with olive oil, cover with cling film, and allow to rise in a warm place for 1 hour.
- Knead the dough again for another minute or so, then form the mixture into 18 even-sized balls.
- Coat each dough ball in a generous helping of pesto.
- Place the dough balls into a large cake tin, cover and rise for another hour.
- Preheat the oven to 350°F (180°C.)
- Cover the dough balls with the cheddar and mozzarella.
- Bake for 20-25 minutes.
- Enjoy!
Nutrition Facts : Calories 1106 calories, Carbohydrate 112 grams, Fat 58 grams, Fiber 4 grams, Protein 34 grams, Sugar 1 gram
PESTO PARMESAN BREAD
This recipe makes a large, pretty, round loaf with a lovely light texture, mildly seasoned with Parmesan and pesto. For flavor variations, Michele Burns of St. Albert, Alberta suggests substituting chopped sun-dried tomatoes and olives...or cinnamon and raisins.
Provided by Taste of Home
Time 35m
Yield 1 loaf (2 pounds, 16 slices).
Number Of Ingredients 10
Steps:
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the Parmesan and pesto. , When cycle is completed, turn dough onto a lightly floured surface. Shape into a ball. Place on a baking sheet coated with cooking spray; brush with oil. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove to a wire rack to cool.
Nutrition Facts : Calories 143 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 279mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
PESTO PULL-APART BREAD
I combined some of my favorite flavors in an easy bread to complement our Italian meals. I make the pesto, oven-dried tomatoes and roasted red peppers, but store-bought versions work too. -Sue Gronholz, Beaver Dam, Wisconsin (Field Editor),
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut each biscuit into 4 pieces. Combine olive oil and pesto. Dip biscuit pieces into pesto mixture until coated; place in an 8-inch round baking pan. Top with sun-dried tomatoes, roasted red peppers and ripe olives., Bake until golden brown, about 25 minutes. Sprinkle with cheese; return to oven, and bake until melted, about 5 minutes longer. Cut into wedges or pull apart; serve warm, with additional pesto if desired.
Nutrition Facts : Calories 152 calories, Fat 9g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 410mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
PESTO STAR BREAD
I was excited to work with the Taste of Home Test Kitchen to make a savory version of my Christmas Star Twisted Bread. Pesto bread is perfect for the holidays (but it's a showstopper at any time of the year). -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, egg, butter, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12-in. circle. Place 1 circle on a greased 14-in. pizza pan. Spread with half the basil pesto to within 1/2 in. of edges; sprinkle with 2 tablespoons Parmesan. Place second circle of dough on top; spread with sun-dried tomato pesto and sprinkle with 2 tablespoons Parmesan. Top with third circle of dough, remaining basil pesto and remaining 2 tablespoons Parmesan; top with final portion of dough., Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 adjacent strips and rotate twice outward. Pinch ends together. Repeat with remaining strips., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. Remove from oven; brush with melted butter, avoiding areas where pesto is visible. Cool completely on a wire rack. If desired, sprinkle with additional cheese and basil before serving; serve with pesto or marinara.
Nutrition Facts : Calories 192 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 355mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
BRAIDED BREAD WITH PESTO
This braided bread is beautiful and full of flavor. I've made it with several different fillings. It is crispy and flaky on the outside and filled with pesto on the inside.
Provided by Jones
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine basil, lemon juice, and garlic in a food processor. Process until smooth. Gradually pour in olive oil and process until pesto thickens. Add Parmesan cheese, walnuts, and salt; process for 20 seconds more. Refrigerate for 1 hour to allow flavors to combine.
- Meanwhile, sprinkle yeast over warm water in a large bowl. Let sit until frothy, about 10 minutes.
- Mix flour and salt together in a bowl. Gradually add to the yeast mixture along with olive oil. Stir until just combined. Add more flour if dough is sticking to the sides of the bowl. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- Form dough into a ball and place in a lightly oiled bowl. Turn dough over so both top and bottom are oiled. Cover with aluminum foil and let rise until doubled, about 1 hour.
- Lightly flour your work surface. Gently stretch and elongate dough into a rectangle roughly 12x18 inches. Spread the pesto over the dough, leaving a 1/2-inch border. Gently roll up into a 'snake', starting from 1 long side. Pinch the seam closed.
- Preheat the oven to 425 degrees F (220 degrees C). Dust a baking sheet with cornmeal or line with parchment paper.
- Transfer rolled dough onto the prepared baking sheet. Use a pastry cutter or sharp knife to cut the roll in half lengthwise. Turn dough so cut edges face up. Gently crisscross the dough, keeping cut edges facing up. Pinch ends together to form a wreath. Let rest for 30 minutes.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 31.1 g, Cholesterol 4.4 mg, Fat 9.3 g, Fiber 1.4 g, Protein 6.7 g, SaturatedFat 1.9 g, Sodium 349.1 mg, Sugar 0.2 g
PESTO TWISTS
Use pesto made straight from your garden if you make these in the summer or purchase it prepared from the grocery store to fill these easy appetizers. -Jaye Beeler, Grand Rapids, Michigan
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 12 servings.
Number Of Ingredients 3
Steps:
- Preheat oven to 400°., Unfold puff pastry sheets on a lightly floured surface. Roll each sheet into a 12-in. square. Spread pesto onto 1 pastry sheet to within 1/4 in. of edges. Sprinkle with cheese. Top with remaining pastry, pressing lightly. Cut into twelve 1-in.-wide strips. Twist each strip 4 times. Place 2 in. apart on parchment-lined baking sheets, pressing down ends., Bake 12-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 265 calories, Fat 17g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 270mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein.
More about "pesto parmesan bread food"
PARMESAN PESTO BREAD - BROMA BAKERY
From bromabakery.com
5/5 (3)Estimated Reading Time 5 mins
- In a small bowl, microwave the milk, water, and sugar for 45 seconds, until it is warm but not hot. Add in yeast and stir. Allow to sit for 5 minutes. The mixture should foam, signaling that the yeast is active. Then, stir in oil, egg, and salt.
- Pour mixture into a standing mixer fitted with a dough hook. Turn the mixer to low speed and slowly add the flour 1 cup at a time. Let the dough knead for 5-10 minutes. Dough should be smooth and slightly sticky but firm enough to hold together in a ball.
- Coat a large bowl with oil and place the dough into the bowl. Cover with plastic wrap and set in a warm area to proof for 1 hour or until the dough has doubled in size.
- While dough is proofing, make your pesto. In a food processor, combine all ingredients except parmesan, pulsing until they come together. Set aside.
HOW TO MAKE THE BEST PESTO RECIPE | FOODIECRUSH.COM
From foodiecrush.com
ITALIAN PESTO BREAD - SAPORITO KITCHEN
From saporitokitchen.com
PARMESAN PESTO CHALLAH BREAD RECIPE - FRUGAL MOM EH!
From frugalmomeh.com
FRESH BASIL PESTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY FOCACCIA BREAD WITH PESTO AND PARMESAN - FOODNESS …
From foodnessgracious.com
TWIST BREAD (WITH PESTO & PARMESAN) - FOODBYMARIA RECIPES
From foodbymaria.com
5/5 (1)Total Time 1 hr 35 minsCategory Vegan AppetizersCalories 213 per serving
PESTO FOCACCIA | RECIPELION.COM
From recipelion.com
SPICY TOMATO PESTO AND PARMESAN STAR BREAD - CLOUDY KITCHEN
From cloudykitchen.com
WILD GARLIC PESTO RECIPE (VEGAN & EASY) - BIANCA ZAPATKA | RECIPES
From biancazapatka.com
PESTO & PARMESAN BREAD - DELALLO
From delallo.com
PESTO & PARMESAN BREADSTICKS - DIVALICIOUS RECIPES
From divaliciousrecipes.com
THIS PESTO MONKEY BREAD RECIPE MAKES IT EASY TO SERVE WARM-FROM …
From washingtonpost.com
PESTO SALAD DRESSING (GREAT ON ANYTHING!)
From ketofocus.com
BAKED SALMON PESTO (4-INGREDIENTS & 20 MINUTES) - GARLIC & ZEST
From garlicandzest.com
BRAIDED PESTO BREAD (SAVORY BABKA!) - WELL SEASONED STUDIO
From wellseasonedstudio.com
VEGAN PARMESAN CHEESE STICKS | MINIMALIST BAKER RECIPES
From minimalistbaker.com
PARMESAN PESTO BREAD - LIVING HEALTHY WITH CHOCOLATE
From livinghealthywithchocolate.com
PESTO PARMESAN STAR BREAD - THESTAYATHOMECHEF.COM
From thestayathomechef.com
PESTO BREAD RECIPE WITH PARMESAN CHEESE - MYFOODCHANNEL
From myfoodchannel.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love