Pesto Parmesan Bread Recipes

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

Yield 2 servings

Number Of Ingredients 8

Ingredients

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 PARMESAN BREAD

Pesto Parmesan Bread image

This recipe makes a large, pretty, round loaf with a lovely light texture, mildly seasoned with Parmesan and pesto. For flavor variations, Michele Burns of St. Albert, Alberta suggests substituting chopped sun-dried tomatoes and olives...or cinnamon and raisins.

Provided by Taste of Home

Time 35m

Yield 1 loaf (2 pounds, 16 slices).

Number Of Ingredients 10

Ingredients

1-1/3 cups water (70° to 80°)
2 tablespoons butter, softened
4-1/2 teaspoons sugar
1-1/2 teaspoons salt
4 cups bread flour
2 tablespoons nonfat dry milk powder
3 teaspoons active dry yeast
1/4 cup grated Parmesan cheese
2 tablespoons prepared pesto
2 teaspoons olive oil

Steps:

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add the Parmesan and pesto. , When cycle is completed, turn dough onto a lightly floured surface. Shape into a ball. Place on a baking sheet coated with cooking spray; brush with oil. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Remove to a wire rack to cool.

Nutrition Facts : Calories 143 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 279mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

PESTO-PARMESAN BREAD ROUNDS

Pesto-Parmesan Bread Rounds image

These make excellent, easy Appetizers-- or accompaniments to a soup or salad meal, a potluck contribution, or just for a snack. So delish and easy. You may garnish many different ways. They can be served hot from the oven, or at room temp.-- either way they always get gobbled up!

Provided by Sher Bird

Categories Appetizers

Time 25m

Number Of Ingredients 9

Ingredients

1 each 1-pound loaf french bread or baguette, sliced 3/4" thick on slight diagonal
3/4 c mayonnaise (not salad dressing)
1/3 c basil pesto (*you could use sun dried tomato pesto instead)
2 clove garlic, minced (you may decrease or increase garlic per your personal taste)
1/2 c freshly grated parmesan cheese
1/4 c grated mozzarella cheese
salt and black pepper to taste
OPTIONAL GARNISHES:
roasted red peppers, sun dried tomato slices; small dollop of olive tapenade; black or green olive halves; basil leaf,

Steps:

1. Preheat Broiler. Slice the bread into 3/4" slices on a slight diagonal. Place in one layer on baking sheet. Place under broiler and cook for up to 5 minutes until slices are golden brown and lightly toasted (*watch carefully so bread does not burn!)
2. Mix together Mayonnaise, Pesto, Garlic, Parmesan cheese, and Mozzarella cheese, plus salt and pepper to taste.
3. Remove toasted bread rounds from oven, and turn over to untoasted side.
4. Slather each piece with a generous amount of the mayo-pesto mixture. (Use all of the mixture equally between the slices of bread).
5. Turn oven to Bake (350 deg. F.). Place bread rounds in the oven and bake for about 5 to 7 minutes, until mayo-pesto mixture gets slightly puffy and "melty".
6. Turn broiler back on. Broil for about 2-3 minutes, until Mayo-Pesto mixture gets bubbly and golden. Remove from oven.
7. Serve hot from the oven or at room temperature. If desired, garnish with one of the suggested items listed above. These are delicious!

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