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Thursday, July 14, 2016

CHEESY PESTO PULL APART BREAD

This bread was so tasty! Plus, it made the house smell fabulous while it was cooking.  I had some for dinner last night with my steak salad and it was the perfect side.  Loaded with flavor!!

From prep to the table it takes about 45 minutes,

INGREDIENTS:

1 can refrigerator biscuits
½ cup pesto
½ cup shredded Monterey Jack cheese
¼ cup grated Parmesan Cheese
**½ cup fresh spinach

**adding spinach was not in the original recipe....glad I did though, it was yummy!


DIRECTIONS:

Preheat oven to 350 degrees.  

Cut each biscuit into quarters.  Place in a greased oven safe baking dish.  Spread the pesto over the top of the biscuits, distributing evenly (I used a teaspoon to help move it on top and into the crevices). 

Tear the spinach into small pieces and distribute on top of the pesto.  Spread the Monterey Jack cheese on top of the spinach.  Finally, top with the Parmesan.

Bake for 25-30 minutes, until cooked through and the cheese begins to brown. 

Enjoy!


recipe adapted from:  www.shortcutkitchen.com

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