Cheesy Pesto Pull Apart Bread


How to Store Leftovers

If you serve this cheesy pesto bread to a group, you probably won’t have any leftovers to worry about! If you do have leftovers, they should be stored in an airtight container in the refrigerator for up to 4 days. To reheat, just wrap the bread in foil and heat at 350°F for 10-15 minutes or until warmed through.

If you’re looking for a fun and tasty cheesy appetizer, then put this pull apart bread on the list. It’s fantastic, and it would be great for a get-together with friends! Happy baking!


Cheesy Pesto Pull Apart Bread

This Cheesy Pesto Pull Apart Bread features freshly baked bread layered with two types of cheese and basil pesto. It's perfect for tailgating or game nights with friends!

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Rising Time: 1 hour hour 45 minutes minutes

Total Time: 2 hours hours 30 minutes minutes

Servings: 16 servings

Calories: 243 kcal


For the Dough

3 cups 2 tsp Tbsp 1 tsp ¾ cup + 2 Tbsp whole milk warm 1 large egg yolk 5 Tbsp softened

For the Filling

1 cup shredded Cabot Seriously Sharp Cheddar Cheese


1 cup shredded Cabot Monterey Jack Cheese 4 Tbsp melted ½ cup


For the Dough

Using a stand mixer fitted with the dough hook, add all of the dough ingredients (flour, yeast, sugar, salt, warm milk, egg yolk and softened butter).

Mix on low speed for 2 minutes. Increase speed to medium and continue mixing for 3-4 more minutes.

Transfer dough into a large oiled bowl; cover with plastic wrap

Place dough in a warm place for 60-75 minutes, or until dough has approximately doubled in size. (Tip: I typically let dough rise in the oven with the oven off, but the oven light on.



For the Filling

Turn dough out onto a lightly floured surface and gently press air out of dough.

Divide the dough into 16 equal pieces. (Tip: If you have a kitchen scale, it will be helpful to ensure each piece of dough is the same size. Each piece should be ~1.5 oz.)

Spray a 9” round baking pan with nonstick cooking spray; set pan aside. (Note: The pan should be at least 3” deep. I used a 9” springform pan for this recipe.)

Using a medium bowl, add the shredded cheddar cheese and Monterey Jack cheese; stir until well combined.

Using a separate bowl, add the melted butter and prepared pesto; stir until well combined.


Working with one piece of dough at a time, gently flatten out dough and add ~½ Tbsp of shredded cheese in center. Gently fold dough around the cheese and pinch seams to seal into a ball.

Dip dough ball into butter-pesto mixture and place into the prepared pan. (Tip: Place dough balls ~½” apart to allow room to rise.)

Repeat process for all pieces of dough. (The remaining butter-pesto and shredded cheeses will be used later.)

Cover dough lightly with plastic wrap and let rise in a warm place for ~30 minutes.

Preheat oven to 350°F. (Note: If using the oven as your warming location, make sure to remove the pan before you preheat!)

Sprinkle ~½ of the remaining shredded cheeses in between dough balls.

Brush the remaining butter-pesto on top of the dough balls.

Sprinkle remaining shredded cheeses in between and on top of dough balls.

Bake for 20-25 minutes, or until top is light golden brown.

Serve warm

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