Pesto Pull-Apart Bread

Total Time:Prep: 10 min. Bake: 30 min.

Recipe by Sue Gronholz, Beaver Dam, Wisconsin

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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),


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.
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    Pesto Pull-Apart Bread

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    Yield:16 servings
    Prep:10 min
    Cook:30 min
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    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
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    Directions

    1. 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. 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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