Pesto Cheese Bread

5 from 10 votes

Make this pesto cheese bread for a quick and delicious appetizer! This pesto garlic bread is easy to make and packed with bold flavors. Try it today!

Prep Time10

Cook Time20

Includes rising time1

Total Time1 30

Course: Snack, Bread, Appetizer, Side Dish

Cuisine: American

Keyword: pesto bread, savory bread, bread appetizer, twist bread, pesto cheese bread, bread wreath, braided pesto bread

Servings: servings

Calories: 138kcal

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

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).

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.

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.

Ingredient Note:

If you're using Bridgford frozen bread dough, there are two loaves per package. You only need one loaf for this recipe.

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.

Storing Instructions:

Store any remaining cheesy pesto pull-apart bread in an airtight container at room temperature for up to 2 days.
Reheat slices in the microwave for about 10 seconds, or warm in the oven at 300°F for a crispier texture.