Pesto Cheese Pull Bread

 

A while ago, I came across this amazing recipe for Cheesy Jalapeno Pull Bread.  Then I tried Cheddar Bacon Ranch Pulls and Cinnamon Roll Pulls too.  And then, I was inspired by my cousin and her husband, who had made pesto cheese bread for a late night snack.  Lo and behold!  Pesto Cheese Pull Bread was born.

Start with a bread bowl.  This one is an individual sized one, though you could certainly use a bigger size.  Careful not to cut through the bottom, slice the bread, about 1-1.5 inch slices.

Spread pesto on each slice.  Then slice the bread in the opposite directions, creating a cross hatch pattern.  Transfer to aluminum foil and sprinkle cheese in between each piece.  Wrap in foil and bake 350 degrees for 15 minutes, then uncover and bake an additional 5-10 minutes, until cheese is melted and bread is toasted.

Pesto Cheese Pull Bread

Ingredients:
1 bread bowl
1/4 c pesto (store bought or homemade)
3/4 c cheese (I used mozerella, cheddar, and parmesan but monterey jack, provolone, and colby would work well too)
Directions:

1. Preheat oven to 350 degrees.
2. Cut bread bowl in 1-1.5 inch slices, careful not to go through the bottom of the loaf
3. Spread pesto on slices.
4. Cut bread in opposite directions, creating a cross hatch pattern.
5. Sprinkle cheese in between pieces.
6. Cover in foil and back on a cookie sheet for 15 minutes.  Remove foil from top and let bake an additional 5-10 minutes, or until cheese is melted and bread is toasted.

* Another variation I want to try - garlic cheese bread.  Mmmm!

Enjoy!