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Pull Apart Pesto Garlic Bread

Super Delicious!
Course Appetizer, Side Dish
Cuisine All-American, Italian
Keyword basil, frozen bread dough, pesto
Servings 6 servings
Calories 184kcal
Author Lynn / Turnips 2 Tangerines

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

Instructions

  • 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.

Nutrition

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