If a dish or recipe calls for pesto, chances are I am going to love it. A good, garlicy pesto is one of my favorites. I love pesto on just about everything. I am also a good bread lover, so I am just in Heaven when combining both into a roll. As far as breads go, this is pretty easy to make, although you still have to allow for at least 4 hours from start to finish to allow for the dough to have the 2 necessary rises. The bread is a nice, soft dough that just kind of melts in your mouth. This is like a pull-apart mini pizza, and if you wanted to make it more like pizza, you could also add some shredded chicken or pepperoni. I made my own pesto, but store bought works just fine too.
After the first rising, add the pesto, chopped sun-dried tomatoes and shredded Parmagiano cheese. If you prefer goat cheese or mozzarella, or another type of cheese, then use what you like.
Roll it into a tight roll and slice with a bread knife.
Arrange the sliced rolls into an 10″ cake pan (preferably with a removable bottom) that has been sprayed with cooking spray, and let rise again for about 45 minutes.
The Basic Pull-Apart Bread Dough
2/3 cup warm milk
1 TBSP sugar
2 1/4 tsp active dry yeast
3 1/4 cups flour
1/4 cup butter, melted
2 large eggs
1 tsp salt
Parmagiano cheese, or mozzarella or goat cheese, or cheese of your choice
In a mixing bowl, add the milk, sugar and yeast, mix together slightly and let rest for about 10 minutes, or until the mixture becomes frothy or foamy. This is your starter. Then add 1 cup of flour and mix at low speed until everything is just combined. Add the melted butter and 1/2 cup of flour, beat until just combined. Add the eggs, salt and remaining flour until the dough forms. It is a soft dough, and will be a little sticky. Form the dough into a ball and place it in a large bowl that has been sprayed with cooking spray, cover and let rise for about 1 hour or until the dough has doubled in size.
Once the dough is ready, on a lightly floured surface, roll your dough out to about 1/4-1/2″ thickness and let set for a few minutes. Then add your pesto, sun-dried tomatoes and cheese. Roll up tight and firm, but not to firm. Then carefully slice with a serrated knife and arrange into a prepared cake pan. Cover and let rise again for another 45 minutes, once again, letting the dough double in size.
Preheat the oven to 350*F and bake until golden brown or about 30 minutes. Let cool in the pan for about 30 minutes.
*** As you have probably noticed by now, I am not into fancy designer brands of food. Most often, I use generic brands or store brands. My two favorites are the Kirkland Brand from Costco and the Kroger Brand from out local King Sooper’s Grocery store. I have tried many different brands, and on some things I am very brand loyal, however, both of these brands are very good quality brands that are the same if not better than their more expensive counterparts.