If you’re looking for an easy yet impressive appetizer, this pesto cheese bread is the perfect choice! With its golden, cheesy crust and rich pesto flavor, this dish is a guaranteed crowd-pleaser. The best part? No one will believe how simple it is to make using frozen dough!
Using pesto with bread is a fantastic way to elevate a simple dish into something gourmet. The combination of buttery, garlicky bread with the rich, herbaceous taste of pesto garlic bread makes for an unforgettable flavor experience. The creamy cheese melts beautifully into the bread, while the pesto adds a punch of basil, garlic, and olive oil that ties it all together.
This recipe is versatile—you can use store-bought basil pesto for convenience or make your own homemade pesto with fresh ingredients. Plus, because it’s made with frozen dough, there’s no need for kneading or proofing, making this an effortless yet impressive appetizer!
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Why We Love this Pesto with Bread
- It’s a fantastic seasonal appetizer.
You can celebrate any occasion with a cheesy and savory bread wreath. This impressive twist makes a tasty centerpiece for brunch, and is also the perfect Thanksgiving or Christmas party appetizer. - Doubles as both a table centerpiece and a tasty, shareable treat for guests!
- Frozen dough recipes are beyond simple to make!
This twist bread is a top-notch yummy appetizer, and you won’t believe how easily it is made by using frozen dough.
Ingredient Notes and Substitutions
- Ready dough: We love using Bridgford Ready Dough for convenience and perfect texture.
- Pesto sauce: Jarred pesto works great, but you can also use homemade.
- Parmesan or asiago cheese: Any hard cheese will add depth and richness.
- Egg: Should be room temperature for best results.
- Butter: Use unsalted, melted butter to enhance flavor.
Recipe Variations
- Switch up the herbs: Try sun-dried tomato pesto or another flavorful spread like olive tapenade instead of classic basil pesto.
- Garlic butter finish: Brush the bread with garlic butter instead of using an egg wash for extra flavor.
- Tex-Mex twist: Sprinkle with chicken taco seasoning or a dash of chili powder for a spicy kick.
- Infuse more flavor: Add chopped fresh herbs to the basil pesto or sprinkle them on top before serving.
- Extra cheese factor: Incorporate mozzarella cheese for an even gooier bite of cheesy pesto garlic bread.
- Homemade touch: If making homemade pesto, use pine nuts, fresh basil, and olive oil for an authentic taste.
Equipment Used in this Recipe
- Baking Sheet
- Silicone baking mat – or parchment paper
- Pastry brush
- Prep bowls
How to Make Pesto Garlic Bread
- Start by rolling the dough into a large rectangle. Then spread the pesto sauce onto the dough using a pastry brush, and sprinkle generously with cheese.
You need to roll the dough into a long log shape, so it’s important to start rolling from one of the long sides of the rectangle.
When you roll, use a little pressure so that you have a nice, tight loaf. But don’t use too much pressure, or the pesto may ooze out.
- Slice the log from top to bottom, forming two long pieces.
Make one clean slice, from top to bottom. Then, lay the two pieces side-by-side and pinch them together at the top.
- Next, gently twist the two pieces together.
Be sure to keep the cut sides facing up.
- To shape the pesto garlic bread, bring the twisted pieces around, so that the ends meet.
Then, just pinch them together to create a large circle.
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Tips for Success Twist Bread
- Grease the plastic wrap to prevent sticking.
Before baking, the dough needs to rise until it is almost doubled in size. Spray a large sheet of plastic wrap with some non-stick cooking spray, or use a pastry brush to lightly coat it with oil. - Don’t skip the egg wash.
Whisk an egg and a teaspoon of water together to create an egg wash. Brush that over the pesto twist bread before baking to create a gorgeous golden brown crust! - Let it cool slightly before serving.
Trust us; the aroma of the twist bread is so lovely, you will be tempted to start pulling pieces from the wreath right away. Please wait just a few minutes first, or you will end up with burns on your fingertips.
How To Thaw Frozen Bread Dough
Before you get started making the pesto bread, you will need to properly defrost the frozen dough. There are two options for this.
- In the refrigerator overnight.
This method requires very little effort. Simply place the frozen loaf on a greased baking sheet, or use parchment paper.
Cover the dough with plastic wrap that has been sprayed with non-stick cooking spray on the side that will touch the dough. (If you don’t do this, you’ll wind up with a sticky mess.)
Thaw the dough in the fridge overnight, or for about 8 – 10 hours. - At room temperature.
This way of thawing the frozen dough is a little bit quicker. But, like the first option, you’ll need to place the frozen dough on a greased sheet pan (or use parchment paper).
You will also need to cover the loaf with plastic wrap that has been sprayed with non-stick cooking spray. Lay it so the greased side touches the loaf.
Then, just let it sit on your counter for 2-3 hours to defrost.
Defrosting takes a while, but it’s the longest part – everything else is super quick. The process of making your appetizer (including rise time) takes about 90 minutes.
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Whichever thawing method you use, be sure the dough is still nice and cold before you begin making the pesto bread.
If it is warm to the touch, pop the dough back into the freezer for 5-10 minutes.
Serving Suggestions
This pesto cheese bread makes a fantastic appetizer for holiday parties, game day snacks, or casual get-togethers. Its pull-apart style makes it fun to eat and perfect for dipping.
Serve it like a pull apart bread, with something to dunk the pieces in, like shawarma sauce, ranch dressing or garlic aioli. If you want major comfort food, serve it with lots of cheese sauce with velveeta, or a white cheese sauce.
Pair this delicious pesto with bread recipe with your favorite salads for a light meal, or serve it alongside hearty dishes like pasta or roasted chicken. If you’re planning a party spread, include it on a board with sliced bread, sun-dried tomatoes, and assorted cheeses for variety.
Recipe FAQs
If it seems too soft to neatly slice, it may be a little too warm. Just cover it with oiled plastic wrap and refrigerate for 15-20 minutes, until the dough firms up again.
The fresh herbs in pesto sauce make it fantastic over cooked pasta. However, those herbal flavors are equally delicious in pesto bread appetizers!
Store any remaining cheesy pesto pull-apart bread in an airtight container at room temperature for up to 2 days.
Yes! Reheat slices in the microwave for about 10 seconds, or warm in the oven at 300°F for a crispier texture.
Absolutely! You can assemble the bread ahead of time and store it in the fridge until you’re ready to bake.
More Baked Recipes To Love…
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Pesto Cheese Bread
Equipment
- Baking Sheet
- silicone baking mat - or parchment paper
- pastry brush
- prep bowls
Ingredients
- 1 pound frozen bread dough thawed according to package (we used Bridgford) *See Notes
- ¼ cup prepared pesto sauce homemade or store bought
- ½ cup grated parmesan cheese or asiago cheese
- 1 large egg beaten
- 2 tablespoons butter melted
Instructions
- Let dough thaw, following instructions on package. On a silicone baking mat, sheet of parchment paper, or floured surface, roll out the dough into the shape of a rectangle, about 18 inches x 12 inches. The dough should be about 1/2-inch thick.
- Using a pastry brush, spread an even layer of pesto sauce on the dough, leaving a 1/2-inch margin around the edges. Sprinkle grated cheese evenly over the pesto. If needed, use the back of a spoon or spatula to level out the cheese mixture.
- Tightly roll the dough lengthwise into a long log shape; start rolling on one of the long sides. Using a sharp knife, kitchen shears, or a bench scraper, cut the dough in half from top to bottom, creating two long pieces of dough.
- Lay the halves cut side up, side-by-side. Pinch the pieces together at the top, then twist them together with the cut sides facing up. This is what gives the twist the look of layers. Shape the dough into a circle, and pinch the two end pieces together.Place the pesto bread on a large cookie sheet lined with a silicone baking mat or parchment paper.
- Preheat oven to 400°F. Using a pastry brush, apply egg wash over the unbaked twist bread. When the oven is ready, bake the twist for 20 minutes, or until the temperature in the middle reaches 200°F.
- Let bread wreath cool for 5 minutes. Brush with melted butter and sprinkle with gourmet salt flakes and more cheese (optional).
Notes
- Grease the plastic wrap to prevent sticking.
Before baking, the dough needs to rise until it is almost doubled in size. Spray a large sheet of plastic wrap with some non-stick cooking spray, or use a pastry brush to lightly coat it with oil. - Don’t skip the egg wash.
Whisk an egg and a teaspoon of water together to create an egg wash. Brush that over the pesto twist bread before baking to create a gorgeous golden brown crust! - Let it cool slightly before serving.
Trust us; the aroma of the twist bread is so lovely, you will be tempted to start pulling pieces from the wreath right away. Please wait just a few minutes first, or you will end up with burns on your fingertips.
- Whichever thawing method you use, be sure the dough is still nice and cold before you begin making the pesto bread.
- If it is warm to the touch, pop the dough back into the freezer for 5-10 minutes.
- Switch up the herbs: Try sun-dried tomato pesto or another flavorful spread like olive tapenade instead of classic basil pesto.
- Garlic butter finish: Brush the bread with garlic butter instead of using an egg wash for extra flavor.
- Tex-Mex twist: Sprinkle with chicken taco seasoning or a dash of chili powder for a spicy kick.
- Infuse more flavor: Add chopped fresh herbs to the basil pesto or sprinkle them on top before serving.
- Extra cheese factor: Incorporate mozzarella cheese for an even gooier bite of cheesy pesto garlic bread.
- Homemade touch: If making homemade pesto, use pine nuts, fresh basil, and olive oil for an authentic taste.
Nutrition
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Lani Honma says
This worked great for a Thanksgiving potluck! Super easy with pre-made bread dough. My one note would be to add the final rise, rise indicators and time more clearly in the recipe. Its clear in the description above the recipe but I had to read the blog to understand, as it was a cold day and my bread took an hour to rise.
Casey says
This looks delicious! I bet it would be great with some herbed oil to dip in!
Chenee says
This is perfect for Christmas. I can’t wait to make it with a huge tray of baked ziti.