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

1. 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.
2. 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)