Pull-Apart Pesto Cheese Bread

• 1 loaf (1 pound) refrigerated pizza dough
• 1/2 cup pesto
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter, melted

Steps

1. 1 Preheat oven to 375°F and grease a bundt pan.
2. 2 Tear the pizza dough into bite-sized pieces and place them in the prepared pan.
3. 3 Combine pesto and mozzarella cheese in a bowl.
4. 4 Toss the dough pieces with the pesto and cheese mixture until well coated.
5. 5 Sprinkle Parmesan cheese over the top.
6. 6 Bake for 25 minutes or until golden brown.
7. 7 Brush the top with melted butter immediately after taking it out of the oven.
8. 8 Let it cool for 5 minutes in the pan before turning it out onto a serving plate.

Equipment

• Bundt pan
• Baking sheet

Variations

• Add cooked and chopped chicken for a protein boost.
• Swap pesto for sun-dried tomato spread for a different flavor profile.

Substitutions

• Use basil pesto if you prefer a stronger basil flavor.
• Substitute feta cheese for Parmesan for a tangy twist.

Pairings

• Marinara sauce
• Olive oil and balsamic vinegar for dipping

Nutrition

Tips

• For extra flavor, add sun-dried tomatoes or olives to the pesto mixture.

Storage

Store leftovers in an airtight container for up to 2 days. Reheat in a 350°F oven until warm.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve warm with marinara sauce for dipping.
• Pair with a fresh green salad for a light meal.

FAQ