Pesto Pull Apart Bread Recipes

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.

Steps:

• stack two large baking sheets together (keeps bottom from burning) and line top baking sheet with parchment paper.
• In a mixer bowl, whisk water and yeast together and let stand until dissolved (2 or 3 minutes).
• Add 1 cup of flour and stir, Then stir in sugar, salt, oil and most of the remaining flour. Once mixed together attach the dough hook and knead on the lowest speed 6 to 8 minutes the dough should be smooth and elastic, add more flour if needed.
• Remove dough hook from your machine then spray dough with nonstick cooking spray. Cover and let rise (45 to 90 minutes) or until almost doubled in size.
• Gently deflate dough on a lightly floured surface. Let rest for 10 minutes ,now roll it out into a 20x20 inch shape. If the dough is being a bit fussy let it rest a few more minutes. Drizzle some olive oil over then smear the pesto all over the dough. Now roll the dough up jelly roll style , Shape dough in an "S" shape on the baking sheet with the seem on the bottom.
• Drizzle oil on top and dust with the finishing touches.
• Cover loosely with plastic wrap and let it rise and become puffy.(about 45 to 60 minutes.
• Preheat oven to 350°F.
• Press bread down just a little before putting in the oven. Bake until it is well brown, around 35 to 45 minutes.
• Cool on a baking sheet.

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!

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.