Pull Apart Pesto Bread Food

PESTO PULL-APART BREAD

Pesto Pull-Apart Bread image

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

Ingredients

1 tube (16.3 ounces) large refrigerated buttermilk biscuits
1/4 cup olive oil
2 tablespoons prepared pesto
1/4 cup sun-dried tomatoes (not packed in oil)
1/4 cup roasted sweet red peppers, drained and diced
1/4 cup sliced ripe olives
1 cup shredded mozzarella and provolone cheese blend
Additional prepared pesto, optional

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.

PULL APART CHEESY PESTO BREAD RECIPE BY TASTY

Pull Apart Cheesy Pesto Bread Recipe by Tasty image

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

Ingredients

2 cups strong bread flour, plus more for dusting
½ teaspoon salt
1 teaspoon yeast
⅔ cup warm water
1 teaspoon extra virgin olive oil, plus a tiny bit for greasing
⅔ cup pesto
¼ cup shredded cheddar cheese
¼ cup shredded mozzarella cheese

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

PULL-APART CHEESY PESTO BREAD

Pull-Apart Cheesy Pesto Bread image

Think of this four-ingredient side as super-deluxe garlic bread. It's a fun way for the whole family to dig into some nutty pesto swirled together with gooey mozzarella cheese.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 40m

Yield Serves 6 to 8

Number Of Ingredients 4

Ingredients

2 Italian demi-loaves (or 1 large loaf)
1/4 cup Pesto
5 ounces thinly sliced low-moisture mozzarella
5 ounces thinly sliced Taleggio

Steps:

Preheat oven to 350 degrees. Cut into Italian demi-loaves (or 1 large loaf) at 1-inch intervals, taking care not to slice all the way through. Spread 1 teaspoon pesto between each slice. Stuff with thinly sliced low-moisture mozzarella and thinly sliced Taleggio. Wrap in parchment-lined foil and bake on a rimmed baking sheet until bread is crisp and cheese is melted, about 25 minutes. Serve immediately.

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