Pull Apart Pesto Garlic Bread

I can’t say enough about this pull-apart Bread. It’s 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 bread. If you are a bread freak like me, you will no doubt go crazy over this Pull Apart Pesto Garlic Bread.

Perfect With

Pull Apart Pesto Garlic Bread goes with any Italian style meal. It would be perfect with lasagna, spaghetti and meatballs, or baked ziti. This list can go on and on. It’s also pretty darn good all by itself. When the bread has finished baking, simply take it out of the oven, turn it upside down on a serving plate and start pulling it apart! Garlic bread never tasted so good. For an added treat, dip bread pieces into melted garlic butter. Yum!


What is Pesto?

Italian for “pounded,” pesto is an uncooked sauce made with fresh basil, garlic, pine nuts, Parmesan or Pecorino cheese and olive oil. The ingredients can either be crushed with mortar and pestle or finely chopped with a food processor. This classic, fresh-tasting sauce originated in Genoa, Italy. Although used on a variety dishes, it’s a favorite with pasta. Pesto can be made with cilantro, mint and sun-dried tomatoes.


Pull Apart Pesto Garlic Bread

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  • 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


  • Grease a 10 inch bundt pan with oil from jar of sun-dried tomatoes or use non-stick cooking spray.
  • Place thawed bread on a lightly floured surface. Cut each loaf into 16 pieces, (32 pieces total).
  • Melt butter, add minced garlic, parsley, basil, oregano, Italian seasoning, pesto and diced sun dried tomatoes.
  • Dip 16 bread dough pieces into melted butter mixture. Place pieces in bottom of prepared pan,
  • 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)
  • To bake: preheat oven to 375º Bake for 30 to 35 minutes or until golden brown.


Serving: 1g, Calories: 184kcal, Carbohydrates: 3g, Protein: 2g, Fat: 19g, Saturated Fat: 11g, Cholesterol: 44mg, Sodium: 249mg, Potassium: 86mg, Fiber: 1g, Sugar: 1g, Vitamin A: 664IU, Vitamin C: 6mg, Calcium: 67mg, Iron: 1mg
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For this recipe we used Rhodes Frozen Bread

We love our bread here on Turnips 2 Tangerines and here is another winner, Garlic Herb Bubble Bread