Pesto Pull-Apart Bread
- 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
- 1/4 cup olive oil
- 2 tablespoons prepared pesto
- 1/4 cup sun-dried tomatoes (not packed in oil)
- 1/4 cup roasted sweet red peppers, drained and diced
- 1/4 cup sliced ripe olives
- 1 cup shredded mozzarella and provolone cheese blend
- Additional prepared pesto, optional
- Preheat oven to 350u0b0. 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.
- Bake until golden brown, about 25 minutes. Sprinkle with cheese; return to oven, and bake until melted, 5 minutes longer. Cut into wedges or pull apart; serve warm with additional pesto if desired.
buttermilk, olive oil, pesto, tomatoes, sweet red peppers, olives, mozzarella, pesto
Taken from www.tasteofhome.com/recipes/pesto-pull-apart-bread/ (may not work)