Pesto Provolone Batter Bread

• 1 (16-ounce) package hot roll mix (we tested with Pillsbury)
• 1/2 cup plus 2 tablespoons (2.5 ounces) shredded provolone cheese, divided
• 1 1/4 cups hot water (120u0b0 to 130u0b0)
• 1 large egg
• 1 (3.5-ounce) jar pesto basil sauce (we tested with Alessi)
• 1 tablespoon pine nuts

1. Combine roll mix, yeast packet, and 1/2 cup cheese in a large mixing bowl, stirring well; add hot water and egg, beating 2 minutes at medium speed of a heavy-duty electric stand mixer. Add pesto, beating well.
2. Scrape dough from sides of bowl. Cover and let rise in a warm place (85u0b0), free from drafts, 30 minutes or until doubled in bulk. Stir dough 25 strokes with a wooden spoon.
3. Spoon batter into a greased 2-quart round casserole; sprinkle with pine nuts.
4. Sprinkle batter with remaining 2 tablespoons cheese. Bake at 350u0b0 for 45 minutes or until loaf is brown.

provolone cheese, water, egg, basil sauce, nuts

Taken from www.myrecipes.com/recipe/pesto-provolone-batter-bread (may not work)