Pesto Pull-Apart Bread

Name: Pesto Pull-Apart Bread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16 servings.
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

TOTAL TIME: Prep: 10 min. Bake: 30 min. YIELD: 16 servings.

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),

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

Directions

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.

Nutrition Facts

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

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