PROVOLONE PESTO LOAF
This recipe was given to me by someone I worked with. He told me that his wife makes this & everyone loves it. He was VERY right. When I go to party's and I have to bring something my friends ask me to make this recipe and it always disappears. I hope you enjoy this as much as all my friends do.
Provided by Dolly K
Categories Cheese
Time 30m
Yield 10-15 serving(s)
Number Of Ingredients 6
Steps:
- You will need: Loaf Pan (91/2 X5 1/2) and Cloth Napkin (Dampened).
- Drain the roasted peppers and pat them dry, chop into small pieces.
- Once the cream cheese has softened add the crushed garlic and mix well, along a pinch of salt & pepper.
- Pesto sauce should be stirred several time so it will not separate as you divide the pesto.
- Take the damp cloth napkin and line the loaf pan.
- Make sure your push the napkin into the corners as much as possible.
- Then Layer: (Spread each item out ot the edges as much as possible).
- 1/3 of provolone (lay the cheese on the bottom of the loaf pan and then do the sides & ends making sure you get the corners. Make sure that the cheese is overlapping the sides of the loaf pan).
- 1/3 of the Pesto Sauce (thin layer).
- 1/2 of the Roasted Red Peppers.
- 1/2 of the Cream Cheese Repeat this sequence once, then end with Pesto and Provolone last.
- Wrap with the overlap of the cloth napkin, cover pan with saran wrap and refrigerate overnite.
- Turn out onto platter.
- Remove the napkin (the napkin will be oily).
- Garnish with Fresh Basil or Parsley.
- Using a spreader cut into the loaf and spread it onto the bread.
- Serve with Italian or French Bread.
PROVOLONE PESTO LOAF
Steps:
- LOAF ASSEMBLY 1. Line loaf pan with damp cheesecloth, let excess hang over sides 2. Line pan with half provalone cheese, pressing edges to seam. Divide remaining cheese into 3 portions. 3. Layer the pan in following order: --spread 1/2 the pesto over provolone in the bottom of pan --a layer of provolone cheese --sprinkle with 1/2 the sundried tomatoes --spread all of the garlic cream and nuts --sprinkle with remaining sundried tomatoes --another layer of provolone cheese --remaining pesto --final layer of provolone 4. Fold cheesecloth over loaf. Press firmly to compress. Refrigerate at least 2 hrs, but overnight is best. To serve, fold cheesecloth back and invert onto serving plate. Remove cheesecloth completely. 5. Garnish: Pansy flowers, fresh basil, nuts, etc. Serve with crackers or thinly sliced french bread.
PEPPERONI-PROVOLONE BREAD
This is my mom's recipe that's been in our family for 30+ years. It is a hit everywhere and is literally the first dish gone. I make it for potlucks, holidays, football games, or a meal/appetizer at home. Although I consider this a somewhat advanced recipe, it is easy to master. It is my most-requested recipe! Serve alongside your favorite marinara sauce. Freezes very well!!
Provided by Sloppy Chef
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 20
Number Of Ingredients 10
Steps:
- Add 2 cups flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with a paddle attachment.
- Combine water, milk, and butter in a saucepan over low heat. Heat until warm; butter does not need to melt. Gradually pour into the flour mixture, beating at medium speed until fully combined, about 2 minutes. Add remaining flour and continue mixing until a soft dough forms.
- Switch to a dough hook and knead until smooth and elastic, 5 to 6 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover and let rise in a warm place until doubled in volume, about 1 hour.
- Punch down dough and turn onto a lightly floured surface. Divide in half; return one half to the bowl and cover. Roll dough into a 12x16-inch rectangle. Whisk eggs with a small amount of water; brush some egg wash over the half of the rectangle farthest away from you.
- Arrange 16 provolone cheese slices in a single layer on the dough, leaving a 1-inch border on the edges. Place 1/2 of the pepperoni over the cheese. Starting at the edge closest to you, carefully roll dough up. Brush seams with egg wash and pinch them closed using some flour. Place loaf, seam-side down, on a large cookie sheet lined with parchment paper; cover. Repeat with remaining dough, cheese, and pepperoni.
- Let loaves rest, covered, for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Uncover loaves and brush remaining egg wash over the entire surface of both loaves.
- Bake in the preheated oven, rotating pans halfway through, until golden, 30 to 35 minutes. Let cool for 15 to 20 minutes. Slice into desired thickness and serve warm.
Nutrition Facts : Calories 418 calories, Carbohydrate 27.1 g, Cholesterol 76.6 mg, Fat 24.7 g, Fiber 0.9 g, Protein 20.9 g, SaturatedFat 12.5 g, Sodium 1015.4 mg, Sugar 2.5 g
PESTO-PROVOLONE TERRINE
Yummy!!! There are sooooo many things you can do with cream cheese, and I have yet to find one I don't like. :-)
Provided by Donna Roth @LuvnMom
Categories Cheese Appetizers
Number Of Ingredients 5
Steps:
- Line a 7-1/2 x 3-1/2x2-inch loaf pan with plastic wrap, extending wrap beyond edges of pan; set aside.
- In a medium mixing bowl beat cream cheese and pesto with an electric mixer on medium speed until smooth. Lay 2 slices of the provolone cheese in bottom and slightly up sides of pan. Spread half of the pesto mixture on cheese layer. Repeat layers; top with remaining 2 slices of provolone cheese. Cover surface with plastic wrap. Weight it down with a can of soup or vegetables. Chill overnight.
- To serve, remove plastic wrap from top of terrine. Invert onto a serving plate and remove plastic wrap. Cut terrine lengthwise in half. Cut crosswise into 1/2-inch-thick slices. Serve with baguette slices or crackers. If desired, garnish with basil leaves. Makes 24 to 28 servings.
- VARIATION: Mix cream cheese and pesto. Refridgerate to integrate flavors. Swap shredded provolone for the slices. Spread cream cheese mixture on baguette slices, sprinkle w/shredded provolone & broil till bubbly.
- VARIATION: Mix cream cheese and pesto. Omit provolone. Microwave cream cheese mixture till melted and dip consistency. Serve w/breadsticks or crackers for dipping.
ITALIAN SUN-DRIED TOMATO, PROVOLONE AND PESTO TORTE
My mother-in-law recently served this at our baby shower. It was a tremendous hit! Delicious flavors meld together to create a rich and creamy indulgence. Serve with toasted baguette, crackers, veggies, or whatever else you please. This looks so pretty on a serving plate - your guests won't want to touch it. But they'll be glad when they do - delish! Note: cooking time is chill time.
Provided by DanielsWife
Categories Spreads
Time 4h20m
Yield 32 serving(s)
Number Of Ingredients 5
Steps:
- Bring a small saucepan of water to a boil. Turn off the heat. Place sun-dried tomatoes in the water, and cover for 5 minutes. Drain, and finely chop.
- In a medium bowl, mix cream cheese and garlic.
- Line a medium bowl or loaf pan with a large piece of dampened cheese cloth. Layer with 1/3 of the provolone cheese. Spread with 1/2 of the cream cheese mixture. Pour in 1/2 of the pesto. Layer with 1/2 of the sun-dried tomatoes. Layer with 1/3 of the provolone cheese, remaining cream cheese mixture, remaining pesto, and remaining sun-dried tomatoes. Top with remaining provolone cheese.
- Pull cheese cloth around the layered mixture and gently press into a bowl to mold and remove excess oil. Chill in the refrigerator for 3-4 hours. Remove cheese cloth and invert onto serving platter.
- Garnish as desired with basil, sun-dried tomatoes, pine nuts, lemon wedges, olive oil, etc.
- Enjoy!
PESTO MEAT LOAF
This is one of my favorite meat loaf recipes. The salsa gives it just the right amount of tang, and if you grow basil, the pesto is a tasty way to use it.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place pesto ingredients in the order listed in a food processor; cover and process on low speed until a paste forms. , In a large bowl, combine the first six meat loaf ingredients; add pesto. Crumble beef over mixture and mix well. Press into a greased 9x5-in. loaf pan. , Bake at 350° for 50-60 minutes or until a thermometer reads 160°, draining off fat if necessary. Let stand in pan for 10 minutes before slicing.
Nutrition Facts : Calories 344 calories, Fat 22g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 336mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
PROSCIUTTO AND PROVOLONE PANINI SANDWICHES
The perfect flavor combo--prosciutto, Provolone, pesto, and roasted bell peppers--on rustic bread and toasted in a panini press makes a great lunch or a quick, light dinner.
Provided by Carapelli® Olive Oil
Categories Trusted Brands: Recipes and Tips Carapelli® Olive Oil
Time 19m
Yield 4
Number Of Ingredients 6
Steps:
- Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
- Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.
Nutrition Facts : Calories 798.5 calories, Carbohydrate 27.4 g, Cholesterol 75.8 mg, Fat 63.9 g, Fiber 2.1 g, Protein 31 g, SaturatedFat 21.9 g, Sodium 1753.6 mg, Sugar 3.3 g
ITALIAN MEATLOAF WITH FRESH BASIL AND PROVOLONE
Meatloaf sandwiches are one of the best reasons to make this dish. Serve leftover slices on sourdough bread with mayonnaise, Dijon mustard, leaf lettuce and red onions.
Provided by out of here
Categories One Dish Meal
Time 1h40m
Yield 12 slices meatloaf
Number Of Ingredients 10
Steps:
- Combine boiling water and tomatoes in a bowl; let stand 30 minutes, or until soft.
- Drain the tomatoes and finely chop.
- Preheat the oven to 350°F.
- Combine ketchup, breadcrumbs, and the next 6 ingredients in a large bowl.
- Add the tomatoes to the meat mixture.
- Shape the meat mixture into a 9x5-inch loaf on a broiler pan, coated with cooking spray.
- Spread 1/3 cup ketchup over meatloaf.
- Bake at 350°F degrees for 1 hour.
- Let stand 10 minutes before slicing 12 slices.
- Serves 6.
Nutrition Facts : Calories 174.2, Fat 9.7, SaturatedFat 4, Cholesterol 30.7, Sodium 417.7, Carbohydrate 11.3, Fiber 0.9, Sugar 3.9, Protein 10.5
ITALIAN PARTY BREAD
If an Italian deli exploded inside a loaf of bread, it'd be this crispy meat- and cheese-stuffed braid made easy with just 5 ingredients, including pre-made pizza dough. Feel free to use homemade dough and/or turn this Italian party into a Spanish one using Serrano ham and Manchego cheese--or even a French one with Gruyere and Dijon!
Provided by Chef John
Categories Bread
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat.
- Place pizza dough on a floured surface and roll into a rectangular shape between 1/8-inch and 1/4-inch thick, letting dough relax occasionally if it keeps springing back. Spread pesto on top, leaving about a 1-inch border around the edge. Top evenly with provolone cheese, prosciutto, and peppers.
- Roll up tightly in the direction that gives you the most length, ending with the seam on the bottom. Press down to flatten slightly and dust the top lightly with flour. Use a pizza wheel to cut dough lengthwise into 3 long, even strips using a pizza wheel.
- Place strips next to each other but not touching, the middle strip cut-side up and the other two cut-sides facing in. Braid them together, then curl the ends in to form a round wreath shape, tucking any loose ends under the loaf. Transfer onto the prepared baking sheet.
- Bake in the preheated oven until nicely browned, about 30 minutes. Let cool slightly and serve warm or at room temperature.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 28.5 g, Cholesterol 19.3 mg, Fat 12.7 g, Fiber 1.2 g, Protein 12 g, SaturatedFat 4.6 g, Sodium 714.6 mg, Sugar 3.1 g
PESTO CHICKEN AND PROVOLONE SALAD SANDWICHES
This sandwich is excellent. I use sliced provolone and instead of putting it in the chicken salad just place it on the bread. I added nuts since I like a crunch. Pine nuts would be great but I used slivered almonds since I had them on hand. Use leftover chicken or canned. The recipe below is the original recipe without my changes. This came from the USA Weekend.
Provided by Zee7181
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix pesto and mayonnaise.
- Add chicken and cheese; toss to coat.
- Pile salad onto bread bottom, cover with bread top, and press to make a compact sandwich.
- Eat immediately or wrap tightly in plastic wrap until ready to serve. This can be refrigerated overnight.
Nutrition Facts : Calories 191.5, Fat 10.3, SaturatedFat 4.9, Cholesterol 67.2, Sodium 238.8, Carbohydrate 0.5, Sugar 0.1, Protein 22.9
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