Pesto Pull-Apart Bread Recipe

Refrigerated pizza dough: This is the base of your bread, providing a soft and chewy texture.

Pesto sauce: A rich and flavorful sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil.

Mozzarella cheese: Adds a gooey, melty texture to the bread.

Parmesan cheese: Provides a sharp, salty flavor that complements the pesto and mozzarella.

When rolling out the pizza dough, make sure to use a lightly floured surface to prevent sticking. This will help you achieve an even thickness, which is crucial for consistent baking. Additionally, when spreading the pesto sauce, use an offset spatula for a smooth and even layer. This ensures that every bite is packed with flavor. When cutting the dough into strips, a pizza cutter can make the process quicker and cleaner. Finally, when stacking and cutting the strips into squares, try to keep them uniform in size for even baking.

• refrigerated pizza dough - Substitute with homemade pizza dough: Making your own dough can provide a fresher taste and allows you to control the ingredients.

• refrigerated pizza dough - Substitute with crescent roll dough: This can give the bread a slightly different texture but still works well for a pull-apart bread.

• pesto sauce - Substitute with basil garlic sauce: This provides a similar flavor profile with basil and garlic, though it may be less creamy.

• pesto sauce - Substitute with sun-dried tomato pesto: Offers a different but complementary flavor, adding a tangy and rich taste.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone melts similarly to mozzarella and has a slightly sharper flavor.

• shredded mozzarella cheese - Substitute with shredded Monterey Jack cheese: This cheese melts well and has a mild flavor that works nicely in pull-apart bread.

• grated parmesan cheese - Substitute with grated pecorino romano cheese: Pecorino Romano has a similar texture and a slightly saltier, tangier flavor.

• grated parmesan cheese - Substitute with grated asiago cheese: Asiago provides a nutty and creamy flavor that can enhance the overall taste of the bread.

• Allow the pesto pull-apart bread to cool completely before storing. This prevents condensation from making the bread soggy.
• Wrap the bread tightly in plastic wrap or aluminum foil to maintain its freshness.
• Place the wrapped bread in an airtight container or a resealable plastic bag to keep it from drying out.
• Store the bread at room temperature if you plan to consume it within 2-3 days. For longer storage, refrigerate it for up to a week.
• To freeze, wrap the cooled bread in plastic wrap and then in aluminum foil to prevent freezer burn.
• Label the package with the date to keep track of its freshness.
• Place the wrapped bread in a freezer-safe bag or container and freeze for up to 3 months.
• When ready to enjoy, thaw the bread in the refrigerator overnight.
• Reheat the bread in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and the cheese is melty.
• For a quick reheat, use a microwave-safe plate and cover the bread with a damp paper towel. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the pesto pull-apart bread in aluminum foil to prevent it from drying out.
  3. Place the wrapped bread on a baking sheet.
  4. Heat in the oven for about 10-15 minutes, or until the cheese is melted and the bread is warmed through.
  5. For a crispy top, open the foil for the last 2-3 minutes of reheating.

• Microwave Method:

  1. Place a slice or portion of the pesto pull-apart bread on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 30-60 seconds, checking halfway through to ensure it heats evenly.
  4. Let it sit for a minute before serving to allow the heat to distribute.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the pesto pull-apart bread directly on the toaster oven rack or on a small baking sheet.
  3. Heat for 8-10 minutes, or until the cheese is bubbly and the bread is warmed through.
  4. For extra crispiness, use the broil setting for the last 1-2 minutes.

• Stovetop Skillet Method:

  1. Preheat a non-stick skillet over medium-low heat.
  2. Place the pesto pull-apart bread in the skillet and cover with a lid to trap the heat.
  3. Heat for about 5-7 minutes, flipping halfway through to ensure even warming.
  4. If the bread seems dry, add a few drops of water to the skillet and cover immediately to create steam.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the pesto pull-apart bread in the air fryer basket, ensuring it’s not overcrowded.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn’t overcook.
  4. For a crispier texture, increase the temperature to 350°F (175°C) for the last 2 minutes.

• Oven: Used to bake the bread at the required temperature of 350°F (175°C).

• Loaf pan: The container where the dough squares are placed and baked.

• Rolling pin: Helps to roll out the pizza dough evenly on a floured surface.

• Floured surface: A work area dusted with flour to prevent the dough from sticking while rolling.

• Spatula: Used to spread the pesto sauce evenly over the rolled-out dough.

• Knife: Essential for cutting the dough into strips and then into squares.

• Measuring cups: Used to measure out the pesto sauce, mozzarella cheese, and parmesan cheese accurately.

• Cooling rack: Allows the bread to cool evenly after baking.

• Pastry brush: Optional, but can be used to grease the loaf pan evenly.

Use pre-made dough: Save time by using refrigerated pizza dough instead of making it from scratch.

Pre-shredded cheese: Opt for pre-shredded mozzarella and grated parmesan to cut down on prep time.

Parchment paper: Line your loaf pan with parchment paper for easy cleanup.

Food processor: Use a food processor to quickly mix and spread the pesto sauce evenly.

Batch preparation: Double the recipe and freeze one loaf for a quick future meal.