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),
Total TimePrep: 10 min. Bake: 30 min.
- 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
- 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 if desired.
Test Kitchen tips
Nutrition Facts1 serving: 152 calories, 9g fat (3g saturated fat), 5mg cholesterol, 410mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 3g protein.
Originally published as Pesto Pull-Apart Bread in Taste of Home December 2017
Feb 11, 2018
Yum! My kids went crazy for this bread since they thought it was just like a pizza they could pull their own piece off of. We had it as a side for an Italian soup, but it would be great as part of a party spread, too.