Mozzarella And Pesto Strata Recipes

MOZZARELLA AND PESTO TWISTS

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
• Unroll the crescent dough sheet onto a lightly floured work surface and gently stretch into a 14-by-8-inch rectangle. Using a pizza cutter or sharp knife, cut the dough in half into two 7-by-8-inch rectangles. Using a small offset spatula or the back of a spoon, spread 2 tablespoons of the pesto on the top half of each rectangle, then sprinkle 1/2 cup of the mozzarella evenly over each half. Fold the bottom half of the dough upwards to cover the mozzarella and pesto and gently press the edges to seal.
• Cut each rectangle into 8 strips, each about 1/2 inch wide. Carefully twist each strip several times, making sure to keep the filling intact, then place on the prepared baking sheet and pinch the ends to seal. Refrigerate the twists for 30 minutes. Bake until puffed and golden brown, 13 to 15 minutes. Serve warm.

TOMATO, MOZZARELLA AND PESTO SANDWICHES

Steps:

• Spread some pesto on the cut side of both halves of each ciabatta roll. Lay a thick slice of mozzarella on the bottom halves, followed by a thick slice of tomato. Top with the other ciabatta halves and serve immediately!

MAKE-AHEAD SPINACH AND MOZZARELLA BREAKFAST STRATA

Steps:

• Melt butter in a medium skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add herbes de Provence, salt, and pepper; continue to cook for 1 minute more. Stir in spinach, remove from heat, and set aside.
• Spray the inside of a 3-quart (9x13-inch) baking dish with cooking spray. Layer the bottom of the dish with 1/3 of the bread cubes. Top with 1/3 of the spinach mixture and 1/3 mozzarella cheese. Repeat these layers twice more with remaining bread, spinach mixture, and cheese.
• Combine eggs, milk, salt, and pepper in a medium bowl. Whisk together until blended. Pour evenly over the bread and spinach layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours, up to 1 day.
• Remove from the refrigerator 30 minutes before baking to allow pan to get to room temperature.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake, uncovered, in the preheated oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand at least 5 minutes before serving.

PESTO CHICKEN STRATA

Steps:

• Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Drain., In a large bowl, mix basil, 1 cup Parmesan cheese, mozzarella cheese, pine nuts and garlic. In another bowl, whisk eggs, milk and remaining oil, salt and pepper., In a greased 13x9-in. baking dish, layer half of the bread cubes, a third of the cheese mixture and half of the chicken. Repeat layers. Top with remaining cheese mixture. Pour egg mixture over top; sprinkle with remaining Parmesan cheese. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with additional basil.

PROSCIUTTO-PESTO BREAKFAST STRATA

Steps:

• In a shallow bowl, combine milk and wine. Dip both sides of bread in milk mixture; squeeze gently to remove excess liquid. Layer bread slices in a greased 13x9-in. baking dish., Sprinkle with basil and parsley; drizzle with oil. Layer with half of the cheese, half of the prosciutto and all of the tomatoes; drizzle with half of the pesto. Top with remaining cheese, prosciutto and pesto., In a small bowl, whisk eggs, cream, salt and pepper until blended; pour over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until top is golden brown and a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5-10 minutes before serving.

MOZZARELLA AND PESTO STRATA

Steps:

• Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Spread one side of each bread slice with pesto. Arrange bread, pesto sides up, in bottom of baking dish, cutting slices to fit if necessary. Sprinkle with olives, bell peppers and mozzarella cheese.
• Beat eggs, milk, salt and pepper until well blended. Pour evenly over cheese in dish. Sprinkle with Parmesan cheese. Cover and refrigerate at least 2 hours but not longer than 24 hours.
• Heat oven to 325 degrees F. Bake uncovered 55 to 60 minutes or until knife inserted in center comes out clean and top is golden brown. Let stand 5 minutes before cutting.

TOMATO, MOZZARELLA AND PESTO PASTA SALAD

Steps:

• Cook the pasta according to the directions on the package.
• Meanwhile, cut the mozzarella into small cubes and quarter the cherry tomatoes.
• When the pasta is cooked, drain it and rinse it in cold water until the pasta is cold. Drain it again.
• Mix the pesto sauce, olive oil and parmesan in with the pasta.
• In a large serving bowl, mix the pasta with the mozzarella and tomatoes.
• Sprinkle the pine nuts over the top and serve.