Pesto Pull-Apart Bread
This Pesto Pull-Apart Bread is soft, buttery, and packed with herby pesto and melty cheese in every layer. Made with store-bought dough for convenience, it’s an easy, crowd-pleasing recipe perfect as an appetizer, side dish, or snack. Ideal for sharing, dipping, and tearing apart while warm.
Ingredients
- For the Bread
- 1 can refrigerated biscuit dough or 1 lb pizza dough
- 1 cup shredded cheese mozzarella, provolone, or Italian blend
- Flavor Base
- 1/3 cup basil pesto store-bought or homemade
- 3 tbsp butter melted
- 1 clove garlic minced or 1/2 tsp garlic powder
- Pinch of salt
- Optional
- 1/2 tsp Italian seasoning
- Extra cheese for topping
- For the Pan
- Nonstick spray or butter
Instructions
- Preheat oven to 375°F (190°C). Grease a loaf pan or bundt pan generously.
- Cut biscuit or pizza dough into bite-sized pieces.
- In a large bowl, toss dough with pesto, melted butter, garlic, and salt until evenly coated.
- Add shredded cheese and gently mix.
- Loosely layer dough pieces into the prepared pan.
- Sprinkle extra cheese on top if desired.
- Bake uncovered for 35–40 minutes, until golden brown and cooked through.
- Let rest for 5–10 minutes, then invert onto a plate and serve warm.
Notes
- Do not pack the dough tightly—loose layering helps even baking.
- Use a light hand with pesto to avoid greasy bread.
- Best served warm for maximum pull-apart texture.