Pesto Bread Wreath Recipe By Tasty Recipes

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PESTO STAR BREAD



Pesto Star Bread image

I was excited to work with the Taste of Home Test Kitchen to make a savory version of my Christmas Star Twisted Bread. Pesto bread is perfect for the holidays (but it's a showstopper at any time of the year). -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 16 servings.

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1 large egg, room temperature
1/4 cup butter, softened
2 tablespoons sugar
1 teaspoon salt
3-1/4 to 3-3/4 cups all-purpose flour
1/2 cup prepared basil pesto
6 tablespoons grated Parmesan cheese, divided
1/4 cup sun-dried tomato pesto
2 tablespoons butter, melted
Optional: Additional grated Parmesan cheese, basil pesto, torn fresh basil and marinara sauce

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, egg, butter, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12-in. circle. Place 1 circle on a greased 14-in. pizza pan. Spread with half the basil pesto to within 1/2 in. of edges; sprinkle with 2 tablespoons Parmesan. Place second circle of dough on top; spread with sun-dried tomato pesto and sprinkle with 2 tablespoons Parmesan. Top with third circle of dough, remaining basil pesto and remaining 2 tablespoons Parmesan; top with final portion of dough., Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 adjacent strips and rotate twice outward. Pinch ends together. Repeat with remaining strips., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. Remove from oven; brush with melted butter, avoiding areas where pesto is visible. Cool completely on a wire rack. If desired, sprinkle with additional cheese and basil before serving; serve with pesto or marinara.

Nutrition Facts : Calories 192 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 355mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

PULL APART CHEESY PESTO BREAD RECIPE BY TASTY



Pull Apart Cheesy Pesto Bread Recipe by Tasty image

Here's what you need: strong bread flour, salt, yeast, warm water, extra virgin olive oil, pesto, shredded cheddar cheese, shredded mozzarella cheese

Provided by Tasty

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 8

2 cups strong bread flour, plus more for dusting
½ teaspoon salt
1 teaspoon yeast
⅔ cup warm water
1 teaspoon extra virgin olive oil, plus a tiny bit for greasing
⅔ cup pesto
¼ cup shredded cheddar cheese
¼ cup shredded mozzarella cheese

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!

Nutrition Facts : Calories 1106 calories, Carbohydrate 112 grams, Fat 58 grams, Fiber 4 grams, Protein 34 grams, Sugar 1 gram

PESTO CHICKEN-STUFFED GARLIC BREAD RECIPE BY TASTY



Pesto Chicken-stuffed Garlic Bread Recipe by Tasty image

Here's what you need: pizza dough, pesto, shredded mozzarella cheese, chicken, butter, garlic powder, onion powder, pepper, fresh parsley, grated parmesan cheese

Provided by Julie Klink

Categories     Dinner

Yield 6 servings

Number Of Ingredients 10

13.8 oz pizza dough, 2 packages
½ cup pesto
2 cups shredded mozzarella cheese
1 ½ cups chicken, cooked and shredded
½ cup butter, melted
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon pepper
3 tablespoons fresh parsley, chopped
1 cup grated parmesan cheese

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Form a rope with one package of pizza dough about 12 inches (30 cm) long, then press flat.
  • Spread half of the pesto evenly on flattened dough, then sprinkle half of the mozzarella on top of the pesto. Place half of the chicken on top of the mozzarella.
  • Pinch the dough closed, and squeeze together, making sure the ingredients are not coming out.
  • Fold the stuffed dough rope into a zigzag shape. Repeat with second package of dough. Transfer one stuffed dough to a greased loaf pan.
  • Mix together melted butter, garlic powder, onion powder, pepper, and parsley. Spoon half of the garlic butter over first layer of stuffed dough.
  • Place second stuffed dough on top. Spoon the rest the garlic butter over the top . Sprinkle parmesan cheese over the top of the loaf.
  • Bake for 30 minutes. Cover the loaf pan with foil, then bake for an additional 30 minutes.
  • Remove from loaf pan and let cool.
  • Top with parsley (optional), slice and serve.
  • Enjoy!

Nutrition Facts : Calories 633 calories, Carbohydrate 36 grams, Fat 40 grams, Fiber 1 gram, Protein 31 grams, Sugar 2 grams

PESTO BREAD WREATH RECIPE BY TASTY



Pesto Bread Wreath Recipe by Tasty image

Pillowy dough swirled with savory pesto and studded with sun-dried tomatoes makes this centerpiece bread not only beautiful to present, but also absolutely delicious. Make one (or two) for this season's holiday party and make sure to snag a slice for yourself before it disappears.

Provided by Tikeyah Whittle

Categories     Dinner

Time 4h20m

Yield 12 servings

Number Of Ingredients 19

½ cup warm milk
4 tablespoons granulated sugar, divided
2 teaspoons active dry yeast
3 ½ cups all purpose flour, plus more for dusting
1 ¾ teaspoons kosher salt
1 lemon
2 large eggs, beaten
1 stick unsalted butter, melted and cooled
nonstick cooking spray, for greasing
½ cup pepitas, toasted
3 oz fresh basil leaf
3 oz freshly grated parmesan cheese
1 teaspoon kosher salt
4 large cloves fresh garlic
1 lemon, small
⅓ cup extra virgin olive oil
4 oz cream cheese, softened
⅓ cup sun-dried tomatoes, minced
1 large egg, beaten

Steps:

  • Make the dough: In a small bowl, stir together the warm milk, 1 tablespoon of the sugar, and the yeast. Set aside until frothy, about 5 minutes.
  • In a large bowl, whisk together the flour, salt, lemon zest, and remaining 3 tablespoons of sugar. Make a well in the center and pour in the yeast mixture, eggs, and melted butter. Use a wooden spoon to stir until a shaggy mass forms.
  • Turn the dough onto a lightly floured surface and knead until it springs back when pressed, 5-10 minutes. Shape the dough into a ball and place in a large bowl lightly greased with nonstick spray. Cover the bowl and place in a warm spot until the dough is doubled in size, about 90 minutes.
  • Meanwhile, make the pesto: In a blender, combine the pepitas, basil, Parmesan, salt, garlic, and lemon juice. Blend on medium speed until the ingredients are finely chopped. With the blender running, slowly drizzle in the olive oil until incorporated.
  • Assemble the wreath: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, about ¼ inch thick.
  • Spread the softened cream cheese across the dough to cover completely. Spread the pesto evenly over the cream cheese. Sprinkle the sun-dried tomatoes over the pesto.
  • Starting from a long end, roll the dough into a log and pinch the seam closed. Turn the log seam-side down and use a serrated knife to cut lengthwise into 3 long pieces. Braid the pieces together, then bring the ends together to form a wreath. Carefully transfer to the prepared baking sheet. Brush beaten egg all over the wreath.
  • Bake the wreath until golden brown, about 40 minutes.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 322 calories, Carbohydrate 36 grams, Fat 14 grams, Fiber 2 grams, Protein 11 grams, Sugar 6 grams

CHEESY PESTO ROLL WREATH (CHRISTMAS WREATH APPETIZER)



Cheesy Pesto Roll Wreath (Christmas Wreath Appetizer) image

This savory appetizer is great to eat as a bite on its own or spread onto crackers. You can add fresh rosemary sprigs and cherry tomatoes to make the wreath even more festive.

Provided by fabeveryday

Categories     Christmas Appetizers

Time 45m

Yield 12

Number Of Ingredients 6

2 (8 ounce) packages refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
½ cup basil pesto, divided
12 sprigs fresh rosemary, or to taste
1 pint cherry tomatoes, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. Draw a 5-inch circle on the center of the parchment paper.
  • Open both cans of dough and separate crescents into 16 triangles. Arrange the triangles on the prepared baking sheet the flat edges lined up and overlapping along the 5-inch circle and the points facing outward; it will resemble a sunburst.
  • Combine cream cheese, mozzarella cheese, and 6 tablespoons pesto in a bowl. Mix until well combined, then spread around the center of the ring of crescent dough.
  • Wrap each dough triangle up over filling and tucking it under the bottom to secure. Repeat around the entire ring. Brush remaining 2 tablespoons pesto on top.
  • Bake in the preheated oven until the dough is golden brown and cooked, 18 to 20 minutes. Remove from oven and allow to cool for 5 minutes.
  • Slice into individually portioned rings, but keep all the rings in place in the shape of a wreath. Garnish with rosemary sprigs and cherry tomatoes.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 17.4 g, Cholesterol 29.9 mg, Fat 20.9 g, Fiber 0.7 g, Protein 8.5 g, SaturatedFat 8.4 g, Sodium 488.6 mg, Sugar 2.8 g

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