Cheesy Pesto Pull Apart Bread

Looking for an alternative to your plain old garlic bread? Try this Cheesy Pesto Pull Apart Bread. It has a crispy outside from the baked cheese and a soft and slightly chewy inside that is irresistible. Jude helped me make this tonight as our side to a giant pot of garlicky steamed mussels. What a treat!

As you can see from the ingredients above, this pull apart is filled with yummy pesto and cheesy goodness. It is a great recipe to use up that little bit of pesto we always have left but are not sure what to do with.

Start by preheating your oven to 350 degrees.  Then generously spray your nonstick bundt pan with cooking spray. It is very important to grease the pan well because of the amount of cheese in this recipe.

Start by opening up the two cans of refrigerator biscuits and cutting each biscuit into four pieces and place the pieces in a large bowl. We used our board scraper to cut the biscuits. Super easy.

Jude enjoyed this part of the recipe. This is a good recipe to get the kids cooking in the kitchen with you. I find if they help you make it, they are more likely to try it!

After all of the biscuits are cut and placed in the bowl, stir in the pesto. Make sure you get all of the biscuits coated evenly.  If the biscuits are sticking together, you might need to get your hands a little dirty, but they are your best tool in the kitchen. Trust me it will be worth it! Use your favorite store bought or homemade pesto. I know that pesto is not usually used in recipes where it will be cooked, but it is perfect for this recipe.  As I said before, it is a great way to use up that little pesto we always have left over. 

Next you will need to mix in the grated Mozzarella and Parmesan cheese. Once again make sure you get all the cheese nicely incorporated. This will ensure the cheese runs through the bread evenly.

Transfer your biscuit mixture into your greased bundt pan. If there is cheese left in the bottom of your bowl that did not get fully mixed in, sprinkle on top. Then place your filled pan into the 350 degree oven and bake for 30 minutes.

After 30 minutes it should be nice and golden brown on top. Check the inside with a toothpick to ensure it is completely done. Then remove from the oven. Allow to bread to cool in pan for 5 minutes and then turn out on plate or tray to serve. I like to flip it back over to see the puffy golden brown top. Can be served warm or at room temperature.

Cheesy Pesto Pull Apart Bread

Prep Time: 15 minutes

Bake Time: 30 minutes

Total Time: 45 minutes
Serving: 8-10

Ingredients:

• 2 cans (16.3 ounce cans) refrigerator biscuits
• 1/3 cup pesto
• 2 cups shredded Mozzarella cheese
• 1/2 cup shredded Parmesan

Directions:

1. Preheat oven to 350 degrees.
2. Generously spray nonstick bundt pan with cooking spray.
3. Open cans of refrigerator biscuits. Cut each biscuit into four pieces and place cut biscuits in a large bowl.
4. Stir pesto into bowl of cut refrigerator biscuits making sure biscuits are thoroughly coated.
5. Then add shredded Mozzarella and Parmesan cheese to the biscuit mixture and once again stir to combine completely.
6. Transfer biscuit mixture into greased bundt pan.
7. Place filled bundt pan into preheat oven and bake for 30 minutes.
8. After 30 minutes it should be nice and golden brown on top. Check the inside with a toothpick to ensure it is completely done. Then remove from the oven. 
9. Allow to bread to cool in pan for 5 minutes and then turn out on plate or tray to serve. Can be served warm or at room temperature.

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