December 14, 2016

Pull Apart Pesto Garlic Bread

Yum
On the Menu Today~
Pull Apart Pesto Garlic Bread


I can't say enough about this pull-apart Bread...
It is absolutely delicious!


Buttery, garlicky, and made easy,
with the help of two loaves of frozen bread dough.
Pesto sauce and sun-dried tomatoes,
adds just the right amount of flavor boost,
that takes this pull apart bread from Wow to
OMG this is Beyond Fantastic!



If you are a bread freak like me,
you will no doubt go crazy over this
Pull Apart Pesto Garlic Bread....






Pull Apart Pesto Garlic Bread

Ingredients
  • 2 loaves frozen white bread dough, thawed according to package directions
  • 1 stick butter
  • 2 cloves garlic, minced
  • 1 tablespoon dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried Italian seasoning
  • 2 tablespoons pesto, jarred or homemade
  • 2 tablespoons diced sun-dried tomatoes in olive oil and Italian herbs (Bella Sun Luci)
  • 4 tablespoons grated Parmesan cheese, divided
Cooking Directions
  1. Grease a 10 inch bundt pan with oil from jar of sun-dried tomatoes or use non-stick cooking spray.
  2. Place thawed bread on a lightly floured surface. Cut each loaf into 16 pieces, (32 pieces total).
  3. Melt butter, add minced garlic, parsley, basil, oregano, Italian seasoning, pesto and diced sun dried tomatoes.
  4. Dip 16 bread dough pieces into melted butter mixture. Place pieces in bottom of prepared pan,
  5. staggering pieces if needed. Sprinkle with 2 tablespoons Parmesan cheese. Dip remaining dough pieces into melted butter mixture, place in pan, staggering pieces if needed. Brush top of dough with some of the left-over melted butter mixture. Sprinkle top with remaining Parmesan cheese. Cover with plastic wrap, place in a warm, draft free place and let rise 1 to 2 hours or until double in size, almost to top of the pan. (Rising times will vary)
  6. To bake: preheat oven to 375ยบ Bake for 30 to 35 minutes or until golden brown.
Bread, Garlic, Butter, Pesto, Sun-dried Tomatoes

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