Pesto Pull-Apart Bread

Total Time

Prep: 10 min. Bake: 30 min.


16 servings

Updated: Sep. 12, 2023
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),
Pesto Pull-Apart Bread Recipe photo by Taste of Home


  • 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


  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, about 5 minutes longer. Cut into wedges or pull apart; serve warm, with additional pesto if desired.

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.
  • Nutrition Facts

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