If there’s one thing that we love to do as family sits pick apart a tasty dish. So many of the pull apart breads are sweet, but this recipe for pesto pull apart bread is nice and savory, filled with buttery, basil-y flavor. And it’s too easy to make since we’re using canned biscuits cut into pieces.
You’ll need a bundt pan for this one so that the pieces in the center can cook evenly. If you use a casserole dish they can end up doughy in the center. Depending on your oven and your pan the outer edges can get a bit brown in the oven. I don’t mind this as it means those pieces are pretty crispy and yummy. But, you can use foil to cover the to and deflect some of the heat.
The pesto mixture is just some melted butter, pesto, and a bit of fresh garlic for added flavor. The salt in the pesto and in the biscuits is enough to properly season every piece.
To serve this pull apart bread invert it onto a big plate and prepare to watch it disappear. You can kick it up a notch by adding a bit of red pepper pepper flakes and some shredded mozzarella to the pesto mix as well for an even richer treat.
This is great dipper for some marinara sauce, too, if you have that on hand. There are so many ways to make this pesto pull apart bread your own and all of them are delicious.
Pesto Pull Apart Bread
15m prep time
45m cook time
- 2 cans refrigerated biscuits
- 1 (8 oz) container pesto
- 2 tablespoons butter, melted
- 1-2 cloves garlic, minced
- Preheat oven to 350˚F. Combine pesto, butter, and garlic in a medium bowl.
- Remove biscuits from tubes and cut each one into 4 pieces. Use 2 spoons to coat each piece in pesto mixture and place dough pieces into a greased bundt pan or large casserole dish.
- Bake for 40-45 minutes or until each piece of dough is cooked through. Cover with foil part way through cooking. Allow to cool for 10 minutes. Invert on large plate to serve.
Recipe adapted from Domestically Speaking.