Recipe information
Ingredients for - Pesto Pull-Apart Bread
4. 1/4 cup sun-dried tomatoes (not packed in oil) -
5. 1/4 cup roasted sweet red peppers, drained and diced -
7. 1 cup shredded mozzarella and provolone cheese blend -
8. Additional prepared pesto, optional -
How to cook deliciously - Pesto Pull-Apart Bread
1. Stage
Preheat oven to 350°. Cut each biscuit into 4 pieces. Combine olive oil and pesto. Dip biscuit pieces into pesto mixture until coated; place in an 8-inch round baking pan. Top with sun-dried tomatoes, roasted red peppers and ripe olives.
2. Stage
Bake until golden brown, about 25 minutes. Sprinkle with cheese; return to oven and bake until melted, about 5 minutes longer. Cut into wedges or pull apart; serve warm, with additional pesto if desired.
