Pesto Pull-Apart Bread Recipe

Pesto Pull-Apart Bread Recipe
Pesto Pull-Apart Bread Recipe photo by Taste of Home
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Pesto Pull-Apart Bread Recipe

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I combined some of my favorite flavors to create an easy bread to complement our Italian meal. I make homemade pesto, oven-dried tomatoes and roasted red peppers, but store-bought will work just as well. —Sue Gronholz, Beaver Dam, Wisconsin (Field Editor),
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 1 tube (16.30 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

Directions

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, 5 minutes longer. Cut into wedges or pull apart; serve warm with additional pesto. Yield: 1 loaf (16 servings).

Test Kitchen tips
  • Serve with dinner, as an appetizer or even for breakfast. You can't go wrong.
  • Want more cheese? Serve some warm cheese dip on the side for dunking.
  • Originally published as Pesto Pull-Apart Bread in Taste of Home December 2017

    Nutritional Facts

    1 serving: 152 calories, 9g fat (3g saturated fat), 5mg cholesterol, 410mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 3g protein.

    • 1 tube (16.30 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
    1. 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.
    2. Bake until golden brown, about 25 minutes. Sprinkle with cheese; return to oven, and bake until melted, 5 minutes longer. Cut into wedges or pull apart; serve warm with additional pesto. Yield: 1 loaf (16 servings).

    Test Kitchen tips
  • Serve with dinner, as an appetizer or even for breakfast. You can't go wrong.
  • Want more cheese? Serve some warm cheese dip on the side for dunking.
  • Originally published as Pesto Pull-Apart Bread in Taste of Home December 2017

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