Pesto Pull-Apart Bread

This fun and easy bread recipe will complement any soup or Italian meals. Serve with dinner, as an appetizer, or even for breakfast. You can’t go wrong.

Ingredients:

1 tube large refrigerated buttermilk biscuits

¼ cup olive oil

2 tablespoons Vegetaball’s Pesto

¼ cup sun-dried tomatoes (not packed in oil)

¼ cup roasted sweet red peppers, drained and diced

¼ cup sliced ripe olives

1 cup shredded mozzarella and provolone blend

Additional prepared pesto, optional

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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 the oven and bake until melted, about 5 minutes longer. Cut into wedges or pull apart. Serve warm, with additional pesto if desired.