Pesto Pull Apart Bread delivers skillet-baked, pillowy rolls with pesto inside and between every layer. It’s easy because the dough is forgiving, and it’s exceptional because every bite is cheesy!
A Quick Look At The Recipe
This is a brief summary of the recipe. Jump to the recipe to get the full details.
Prep Time
20 minutes
Cook Time
30 minutes
Proof Time
1 hour 30 minutes
Total Time
2 hours 20 minutes
Servings
12 rolls
Difficulty
Intermediate, but very forgiving and well-suited to home bakers.
Calories *
270 kcal per serving
Technique
Enriched yeast dough mixed and kneaded until smooth, divided, proofed in a skillet, then baked until golden.
Flavor Profile
Savory, cheesy, herb-forward with rich pesto and a tender crumb.
* Based on nutrition panel
I made this pesto pull apart bread for soup night, and the step-by-step photos made shaping and spacing the rolls so easy. I loved how the pesto goes inside and between the rolls—it made every bite flavorful.⭐⭐⭐⭐⭐
Lauren
Why You Will Love This
- Soft, tender rolls with real structure. The enriched dough stays pillowy inside while developing just enough golden crust on the outside.
- Pesto in every bite. Pesto is mixed into the dough and spooned between the rolls, so the flavor doesn’t disappear during baking.
- Cheese does double duty. Cheese does double duty. Parmesan strengthens the dough while Asiago cheese melts into the gaps for that pull-apart effect.
- Baked and served in one pan. The skillet keeps everything warm longer and makes this perfect for sharing straight from the oven.
Table of Contents
This pesto pull apart bread recipe started as a winter baking project and quickly became one of those recipes that solves everything—from “what goes with soup?” to “what can I bring that people will actually eat?” It uses a similar enriched, forgiving dough that I rely on in my dinner rolls recipe, just layered with pesto and cheese.
If you love savory, shareable breads like my rosemary garlic bread, this pesto pull apart bread hits that same warm, herby comfort note. And, if you’re already comfortable with yeast doughs, this will feel easy! If you’re newer, the timing cues and visual checkpoints make it very doable—and incredibly rewarding.
Ingredients & Substitutions
- Active dry yeast: Blooming the yeast ensures proper fermentation and a reliable rise.
- Warm water & milk (110–115°F): The combination creates a soft, enriched dough without heaviness.
- Pesto: Store-bought works beautifully here, but homemade pesto is great if you have it.
- Olive oil: Essential for tenderness and that lightly crisp exterior—don’t skimp.
- Egg: Adds richness and strength to the dough.
- All-purpose flour: Produces a soft, fluffy crumb that pulls apart easily.
- Parmesan cheese: Adds flavor and helps reinforce the dough structure.
- Asiago cheese: Melts smoothly and creates cheesy pockets between the rolls.
- Fresh basil: Optional, but adds brightness right at the end.
See the recipe card below for full ingredient quantities.
Variations for Pesto Pull-Apart Bread
- Change the cheese: Swap Asiago for mozzarella for extra stretch, or try fontina for a richer melt. Mozzarella cheese creates dramatic cheese pulls, while provolone adds a slightly bolder flavor. If cheesy breads are your thing, you might also love my cheddar biscuits recipe!
- Make it garlicky: Brush the baked rolls with garlic butter instead of olive oil before serving.
- Go seasonal: Use sun-dried tomato pesto or arugula pesto for a different flavor profile.
Professional Tips for Cheesy Pesto Pull Apart Bread
- Watch dough texture, not just time. You’re looking for a soft dough that pulls cleanly from the bowl but still feels slightly tacky. If the dough rise feels sluggish, give it extra time rather than adding heat.
- Oil matters here. The olive oil prevents sticking and contributes to the tender crumb and golden edges.
- Let the second rise happen. That final 30-minute proof is what gives the rolls their pull-apart softness.
- Handle the dough gently. Like my best buttermilk biscuits recipe, this dough stays tender because it’s enriched and handled gently.
How to Make Pesto Pull Apart Bread
Use these instructions to make perfect pesto pull apart bread every time. Exact measurements are in the recipe card below.
Step 1: Bloom the yeast. Combine the yeast and warm water in a large bowl or stand mixer bowl. Let sit 5–10 minutes, until dissolved and lightly foamy.
Step 2: Mix the wet ingredients. In a separate bowl, whisk warm milk, pesto, sugar, 1 tablespoon olive oil, salt, and egg until smooth.
Step 3: Form the dough. Add the pesto mixture to the yeast mixture. Stir in 3 cups flour and Parmesan until a shaggy dough forms.
Step 4: Knead. Knead with a dough hook on low speed 8–10 minutes, or by hand 10–12 minutes, adding remaining flour 1 tablespoon at a time until smooth and slightly sticky.
Step 5: First rise. Shape into a ball, cover, and let rise in a warm place 1–1½ hours, until doubled.
Step 6: Assemble. Brush a 12-inch skillet with 2 tablespoons olive oil. Divide dough into 12 pieces, roll into balls, and space evenly. Sprinkle Asiago between the rolls, pressing cheese into each crevice, then spoon pesto into the gaps. Brush tops with remaining olive oil.
No skillet? This pull apart bread recipe also works in a greased loaf pan, though the shape will be tighter.
Step 7: Second rise. Cover and let rise 30 minutes, until puffy and nearly doubled.
Step 8: Bake. Bake at 350°F for 30 minutes, until the tops are golden brown. Finish with Parmesan and fresh basil. Serve warm.
Brush the baked rolls with melted unsalted butter and a pinch of garlic powder before serving.
Recipe FAQs
For pesto pull apart bread, pesto is added directly to the dough during mixing and spooned between the rolls before baking. Mixing pesto into the dough ensures herb flavor throughout, while adding it between the rolls preserves brightness and aroma during baking.
Store pesto pull apart bread covered at room temperature for up to 2 days, or in the refrigerator for 3 days; longer storage works best in the freezer. Freeze fully cooled pesto pull apart bread tightly wrapped for up to 1 month. For best results, reheat in the oven with foil; the microwave works in a pinch but softens the crust.
The best cheeses for pesto pull apart bread are Parmesan and Asiago. Parmesan adds savory depth and strengthens the dough, while Asiago melts smoothly between the rolls for a rich pull-apart texture. Mozzarella or fontina can be substituted for a stretchier melt. For another cheese-forward appetizer, these rolls pair well with something like caramelized shallot and smoked Gruyère gougères.
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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Pesto Pull Apart Bread
Ingredients
For the pesto dough:
- 2 ¼ teaspoons active dry yeast, 1 packet
- ½ cup water, about 110 to 115 degrees F
- ½ cup milk, about 110 to 115 degrees F
- ¼ cup pesto
- 2 tablespoons granulated sugar
- 4 tablespoons olive oil, divided
- 1 teaspoon salt
- 1 egg
- 3 ¼ cups all-purpose flour
- ¼ cup Parmesan cheese, grated, plus more for topping
For skillet assembly:
- 2 tablespoons pesto
- 5 ounces Asiago cheese, shredded
- fresh basil leaves, chopped, for topping
Instructions
- In a large bowl or stand mixer bowl, combine yeast and warm water. Let sit 5–10 minutes until dissolved and lightly foamy.
- Whisk milk, pesto, sugar, 1 tablespoon olive oil, salt, and egg. Add to yeast mixture and stir to combine.
- Add 3 cups flour and Parmesan; mix until a shaggy dough forms.
- Knead until smooth and soft, 8–10 minutes with a mixer or 10–12 minutes by hand, adding remaining flour 1 tablespoon at a time only if needed.
- Place dough in a lightly oiled bowl, cover, and let rise 1–1½ hours, until doubled.
- Brush a 12-inch cast-iron or oven-safe skillet with 2 tablespoons olive oil. Preheat oven to 350°F.
- Punch down dough and divide into 12 pieces. Roll into balls and arrange in skillet. Sprinkle Asiago between rolls, spoon remaining pesto into gaps, and brush tops with remaining 1 tablespoon olive oil.
- Cover loosely and let rise 30 minutes, until puffy.
- Bake 30 minutes, until golden and cheese is bubbling. Finish with Parmesan and basil. Serve warm.
Notes
- Yield: 12 rolls
- Technique: Dough should be soft and slightly tacky, not dry.
- Variations: Swap Asiago for mozzarella or fontina; homemade pesto works well.
- Storage: Best fresh. Store covered at room temperature for up to 2 days or refrigerate for 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
I hope you enjoyed this warm, cheesy, herb-packed bread recipe. Be sure to check out our other homemade yeast bread recipes for more cozy baking inspiration.
Wow, this parmesan pesto skillet rolls is so inviting. I love cheesy foods and this one looks great. My only problem is that I am not good at baking, I find it hard to do. I hope I can find a bread like this in some of hong kong best brunch. But I will try my best to do it, wish me luck =)
Sandy — I’m so glad to hear you enjoyed them! Happy Valentine’s Day! 🙂
I made these last week and they were absolutely scrumptious! Recipe was right on and no surprises or failures. I’m making them again right now for Valentine’s Day dinner. Love your blog.
I’m so over winter too but a skillet full of these gorgeous rolls would definitely help me cope 🙂 They look and sound absolutely amazing!
These are the best looking rolls I’ve ever seen! I love pesto and I’m sure I couldn’t stop with just one roll 😉
Oh, this must taste amazing, it surely looks great! Anything with pesto-parmesan-carb wins my heart 🙂
Your passion for this recipe and beautiful photos have inspired me and I’m going to make them this weekend! I’m so glad to have found your fabulous website and look forward to more of your delicious posts. If you’re a fan of wine, food or entertaining swing by my site sometime – Cheers:)