Pesto Pull Apart-Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft, flaky pull-apart bread infused with homemade pesto, mozzarella, and garlic butter. Irresistible as an appetizer or snack, this bread is deeply flavored and shareable.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 2 teaspoons instant or active dry yeast
- 1 Tablespoon granulated sugar
- 3/4 cup (180g/ml) whole milk, warmed to about 110°F (43°C)
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 1 large egg, at room temperature
- 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled), plus more as needed*
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 cup (125g) basil pesto (I recommend my homemade pesto)
- 1 cup (125g / 4 ounces) shredded mozzarella cheese
- 2 Tablespoons (28g) unsalted butter, melted
- 1/4 teaspoon garlic powder
- 2 Tablespoons (15g) freshly grated or shredded parmesan cheese
- optional for garnish: extra pesto
At a glance
PER SERVING · TIME 240M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3h
- Cook
- 50m
- Sodium
- 4878mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1788mg
- Calcium
- 1557mg
- Iron
- 13mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 180M
- SODIUM
- 4878MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.