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),
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 8
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.
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Jdmronnie
[email protected]Yum!
Julian Moreno
[email protected]Great recipe but I had to make some changes: I ran out of pesto so I used a mixture of olive oil, fresh basil, parmesan cheese, and garlic. I also added some sun-dried tomatoes for extra flavor. The end result was delicious!
Sihlethusi Princess
[email protected]This was an excellent recipe!!
Jane Ogbu
[email protected]This pesto pull-apart bread was a huge hit at my last party! It was so easy to make and everyone loved it. The bread was soft and fluffy, and the pesto was flavorful and cheesy. I will definitely be making this again.