GLUTEN FREE MOZZARELLA AND PESTO STUFFED BREAD
This Gluten Free Mozzarella and Pesto Stuffed Bread is pillowy soft, tender, flavorful, so cheesy, pesto-infused, and just beyond delicious! It's great to have on its own or with any savory toppings of choice!
Provided by Gluten Free Stories
Categories Appetizer Breakfast Entree Main Course
Time 1h15m
Number Of Ingredients 18
Steps:
- Add 1 teaspoon of sugar over the yeast and 1/3 cup of the milk. Stir to dissolve.
- In a large bowl combine flour, rest of the sugar, salt. Add melted butter, dissolved yeast, eggs and the rest of the milk.
- Stir to combine and knead until the dough is soft, a bit sticky but quite elastic and pulls away from the side of the bowl. If it feels too soft, you can add extra flour and if it is not soft enough add a bit milk.
- Cover the dough with a plastic wrap, place it in a warm place and let it rise for about 40min or until double in size.
- Combine fresh basil, 2/3 cup (165 ml) of garlic oil, pine nuts and salt in a food processor fitted with a metal blade. Pulse on and off a few times, then process until a paste forms, scraping down the bowl once or twice. Add cheese and process until combined and somewhat smooth
- Preheat oven to 190˚C (375˚F)
- Divide the dough into 2 equal parts. Take one and form a rope about 20cm long (8 inches). then roll flat.
- Spread half of the pesto evenly on flattened dough, then sprinkle half of the mozzarella on top of the pesto.
- Pinch the dough closed, and squeeze together, making sure the ingredients are not coming out.
- Fold the stuffed dough rope into a zigzag shape. Repeat with the second part of the dough.
- Mix together melted butter, garlic infused olive oil, pepper, chives ,and parsley. Spoon one half over first layer of stuffed dough.
- Place second stuffed dough on top. Spoon the rest of the melted butter and parsley over the top.
- Let the bread rise for another 40min. (optional, but I recommend rising the dough 2nd time as it makes the bread softer and more tender)
- Bake for 30 minutes. Cover the loaf pan with foil, then bake for an additional 30 minutes.
- Remove from loaf pan and let cool.
- Slice, serve and enjoy! :)
PESTO CHICKEN-STUFFED GARLIC BREAD RECIPE BY TASTY
Here's what you need: pizza dough, pesto, shredded mozzarella cheese, chicken, butter, garlic powder, onion powder, pepper, fresh parsley, grated parmesan cheese
Provided by Julie Klink
Categories Dinner
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375˚F (190˚C).
- Form a rope with one package of pizza dough about 12 inches (30 cm) long, then press flat.
- Spread half of the pesto evenly on flattened dough, then sprinkle half of the mozzarella on top of the pesto. Place half of the chicken on top of the mozzarella.
- Pinch the dough closed, and squeeze together, making sure the ingredients are not coming out.
- Fold the stuffed dough rope into a zigzag shape. Repeat with second package of dough. Transfer one stuffed dough to a greased loaf pan.
- Mix together melted butter, garlic powder, onion powder, pepper, and parsley. Spoon half of the garlic butter over first layer of stuffed dough.
- Place second stuffed dough on top. Spoon the rest the garlic butter over the top . Sprinkle parmesan cheese over the top of the loaf.
- Bake for 30 minutes. Cover the loaf pan with foil, then bake for an additional 30 minutes.
- Remove from loaf pan and let cool.
- Top with parsley (optional), slice and serve.
- Enjoy!
Nutrition Facts : Calories 633 calories, Carbohydrate 36 grams, Fat 40 grams, Fiber 1 gram, Protein 31 grams, Sugar 2 grams
PESTO PULL-APART BREAD
I combined some of my favorite flavors in an easy bread to complement our Italian meals. I make the pesto, oven-dried tomatoes and roasted red peppers, but store-bought versions work too. -Sue Gronholz, Beaver Dam, Wisconsin (Field Editor),
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut each biscuit into 4 pieces. Combine olive oil and pesto. Dip biscuit pieces into pesto mixture until coated; place in an 8-inch round baking pan. Top with sun-dried tomatoes, roasted red peppers and ripe olives., Bake until golden brown, about 25 minutes. Sprinkle with cheese; return to oven, and bake until melted, about 5 minutes longer. Cut into wedges or pull apart; serve warm, with additional pesto if desired.
Nutrition Facts : Calories 152 calories, Fat 9g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 410mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
PESTO STAR BREAD
I was excited to work with the Taste of Home Test Kitchen to make a savory version of my Christmas Star Twisted Bread. Pesto bread is perfect for the holidays (but it's a showstopper at any time of the year). -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, egg, butter, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12-in. circle. Place 1 circle on a greased 14-in. pizza pan. Spread with half the basil pesto to within 1/2 in. of edges; sprinkle with 2 tablespoons Parmesan. Place second circle of dough on top; spread with sun-dried tomato pesto and sprinkle with 2 tablespoons Parmesan. Top with third circle of dough, remaining basil pesto and remaining 2 tablespoons Parmesan; top with final portion of dough., Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 adjacent strips and rotate twice outward. Pinch ends together. Repeat with remaining strips., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. Remove from oven; brush with melted butter, avoiding areas where pesto is visible. Cool completely on a wire rack. If desired, sprinkle with additional cheese and basil before serving; serve with pesto or marinara.
Nutrition Facts : Calories 192 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 355mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
BASIL PESTO BREAD ROUNDS
A very easy, versatile recipe of a pesto topping on French bread slices. One of my most requested recipes! Great for potlucks or as an accompaniment to soup or salad meals. Try them with sun-dried tomato pesto!
Provided by Sherbg
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 18m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
- Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
- Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.
Nutrition Facts : Calories 375.4 calories, Carbohydrate 33.8 g, Cholesterol 15.8 mg, Fat 22.1 g, Fiber 1.7 g, Protein 11.2 g, SaturatedFat 4.8 g, Sodium 648 mg, Sugar 1.7 g
BRAIDED BREAD WITH PESTO
This braided bread is beautiful and full of flavor. I've made it with several different fillings. It is crispy and flaky on the outside and filled with pesto on the inside.
Provided by Jones
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h30m
Yield 8
Number Of Ingredients 13
Steps:
- Combine basil, lemon juice, and garlic in a food processor. Process until smooth. Gradually pour in olive oil and process until pesto thickens. Add Parmesan cheese, walnuts, and salt; process for 20 seconds more. Refrigerate for 1 hour to allow flavors to combine.
- Meanwhile, sprinkle yeast over warm water in a large bowl. Let sit until frothy, about 10 minutes.
- Mix flour and salt together in a bowl. Gradually add to the yeast mixture along with olive oil. Stir until just combined. Add more flour if dough is sticking to the sides of the bowl. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- Form dough into a ball and place in a lightly oiled bowl. Turn dough over so both top and bottom are oiled. Cover with aluminum foil and let rise until doubled, about 1 hour.
- Lightly flour your work surface. Gently stretch and elongate dough into a rectangle roughly 12x18 inches. Spread the pesto over the dough, leaving a 1/2-inch border. Gently roll up into a 'snake', starting from 1 long side. Pinch the seam closed.
- Preheat the oven to 425 degrees F (220 degrees C). Dust a baking sheet with cornmeal or line with parchment paper.
- Transfer rolled dough onto the prepared baking sheet. Use a pastry cutter or sharp knife to cut the roll in half lengthwise. Turn dough so cut edges face up. Gently crisscross the dough, keeping cut edges facing up. Pinch ends together to form a wreath. Let rest for 30 minutes.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 31.1 g, Cholesterol 4.4 mg, Fat 9.3 g, Fiber 1.4 g, Protein 6.7 g, SaturatedFat 1.9 g, Sodium 349.1 mg, Sugar 0.2 g
PESTO STUFFED BREAD
Steps:
- Preheat the oven to 180°C/350°F/gas mark 4.
- Using a serrated knife, make a cut into the bread until it almost reaches the bottom. Repeat the process, making 2.5cm (1in) "slices".
- Slather the slices with as much pesto as your your heart desires.
- Cram the slices with mozzarella and finish it off with a sprinkle of parmesan cheese.
- Bake in the oven for 15 minutes or until the bread is golden and the cheese is melted.
Nutrition Facts : ServingSize 1 serving, Calories 100 calories, Sugar 1 g, Sodium 185 mg, Fat 6.8 g, SaturatedFat 2 g, Carbohydrate 5.6 g, Protein 4.4 g, Cholesterol 8 mg
PESTO-STUFFED CHICKEN BREAST
A quick and easy keto pesto-stuffed chicken breast recipe.
Provided by My Hot Southern Mess
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Cut a pocket into each chicken breast. Evenly stuff pocket of each chicken breast with 1 slice mozzarella cheese and 1 tablespoon pesto.
- Beat together eggs and remaining 1 tablespoon pesto in a bowl. Place Parmesan cheese in a shallow dish. Dip chicken in egg mixture and then coat with Parmesan cheese. Place coated chicken breast onto the prepared baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center and juices are running clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 502.5 calories, Carbohydrate 3.9 g, Cholesterol 217.2 mg, Fat 30 g, Fiber 0.5 g, Protein 52.5 g, SaturatedFat 13.7 g, Sodium 1027.1 mg, Sugar 0.9 g
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