Pesto Pull Apart Bread
Soft, pillowy pull-apart rolls baked in a skillet with pesto mixed into the dough and spooned between the rolls, finished with melty Asiago and Parmesan.
Servings: 12 rolls
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
Calories: 270kcal | Carbohydrates: 30g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 25mg | Sodium: 499mg | Potassium: 75mg | Fiber: 1g | Sugar: 3g | Vitamin A: 299IU | Vitamin C: 0.002mg | Calcium: 197mg | Iron: 2mg