Three words—bread, cheese, pesto. If we haven’t gotten your undivided attention now, then just wait until you sink your teeth into our fresh baked cheesy pesto bread!

Pre-made dough and pesto from the supermarket make this recipe ridiculously easy to prepare. Everyone at the dinner table will think you’re a rock star because it tastes to darn good! You can get creative with your cheese of choice. We used mozzarella for it’s stretch factor! But other easily melted cheeses like cheddar, Monterey Jack or muenster will also do the trick.

You can make homemade pesto or, if you’re short on time, buy it pre-made. We love the homemade stuff, especially with our recipe for grilled salmon with Asiago pesto. Yum!

Some delicious cheesy pesto bread, sliced and ready to enjoy.

Cheesy Pesto Bread Recipe

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
It’s easy to make fresh baked gooey cheesy pesto bread using premade dough and pesto from the grocery store. It's the perfect side dish!
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Ingredients
 

Yield: 6 slices
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  • 1 loaf bread dough, frozen
  • 1/2 cup pesto, prepared
  • 8 oz block mozzarella cheese
  • 2 tsp unsalted butter

Instructions
 

  • Defrost dough according to directions on package. Roll dough into a rectangle that is 14" long and as wide as your bread pan (usually 8"–9"). With the short side of the rectangle facing you, spread pesto evenly on dough leaving a 1" border all the way around.
  • Cut the mozzarella cheese block into finger-shaped pieces then line the pieces down the center of the dough over the pesto. Roll dough tightly into a cylinder. Pinch the seam and sides together to seal in the pesto and cheese. Coat bread pan with non-stick spray then place dough seam side down into pan. Cover with a clean kitchen towel then let it rise for about 1–1½ hours until doubled in size.
  • Preheat oven to 350 degrees then bake bread 40–45 minutes or until top is golden brown and the bread is cooked through. Remove from oven then brush with butter. Let bread cool for 5 minutes before removing from the pan. Transfer to cooling rack for 10–15 more minutes, then slice and serve nice and warm. Enjoy!

Notes

This bread recipe goes well with just about anything, but it’s a fun alternative to garlic bread when serving an Italian-inspired feast!
Author: Cheryl Najafi
Calories: 367kcal, Carbohydrates: 39g, Protein: 14g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 21mg, Sodium: 640mg, Potassium: 57mg, Fiber: 3g, Sugar: 3g
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Cheesy pesto bread recipe