Pesto Pull-Apart Bread

Name: Pesto Pull-Apart Bread
Ingredients: 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

8 ingredients

2 steps

Ingredients

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

Directions

1

Preheat oven to 350°. 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.