Yield 2 servings Number Of Ingredients 8 Steps:
Combine the flour, salt, and yeast together, then form a well in the centre. Add the water and 1 teaspoon of the olive oil and stir until the mixture holds together. Turn onto a floured surface and knead for 7-10 minutes. Put the dough into a bowl greased with olive oil, cover with cling film, and allow to rise in a warm place for 1 hour. Knead the dough again for another minute or so, then form the mixture into 18 even-sized balls. Coat each dough ball in a generous helping of pesto. Place the dough balls into a large cake tin, cover and rise for another hour. Preheat the oven to 350°F (180°C.) Cover the dough balls with the cheddar and mozzarella. Bake for 20-25 minutes. Enjoy!
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.
More about “pesto pull apart bread recipes”
Time 40m Yield Serves 6 to 8 Number Of Ingredients 4 Steps:
Preheat oven to 350 degrees. Cut into Italian demi-loaves (or 1 large loaf) at 1-inch intervals, taking care not to slice all the way through. Spread 1 teaspoon pesto between each slice. Stuff with thinly sliced low-moisture mozzarella and thinly sliced Taleggio. Wrap in parchment-lined foil and bake on a rimmed baking sheet until bread is crisp and cheese is melted, about 25 minutes. Serve immediately.
