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Prepare yourselves for pull-apart pesto bread that'll make taste buds dance! I stumbled upon this gem while experimenting with my air fryer. Combining refrigerated biscuit dough with zesty pesto creates magic. Gooey mozzarella melts perfectly, while Parmesan adds sharp depth. Brushing garlic butter on top elevates flavors to new heights. Fresh basil garnish brings everything together. This recipe's simplicity belies its incredible taste - perfect for impressing guests or indulging solo. Let's dive into making this irresistible treat!
Ingredients for Pull-Apart Pesto Bread
- Refrigerated biscuit dough: Convenient base for quick bread, easy to work with, provides fluffy texture when baked.
- Pesto: Adds vibrant flavor and color, a blend of basil, nuts, cheese, and olive oil, enhancing the overall taste.
- Mozzarella cheese: Melts beautifully, adds gooey texture, mild flavor that complements the pesto and biscuit dough.
- Parmesan cheese: Sharp, salty taste, enhances the cheesy flavor profile, adds a savory kick to the bread.
- Butter: Richness and moisture, adds a buttery flavor, helps achieve a golden brown crust when brushed on top.
- Garlic powder: Intense garlic flavor without the texture, adds depth and aroma to the bread, enhancing overall taste.
Read more: Air Fryer Banana Bread Bites Recipe
Essential Tools for Making This Delicious Bread Recipe
- Air fryer: Cooks the pull-apart pesto bread quickly and evenly, giving it a crispy exterior and soft interior.
- Bowl: Used to mix the biscuit pieces, pesto, and cheeses together to create the filling for the bread.
- Brush: Essential for applying the garlic butter mixture over the cooked bread, adding flavor and shine to the top.
Pull-Apart Pesto Bread Recipe: Air Fryer Perfection
Equipment
- Air Fryer
- Mixing bowl
- Brush
Ingredients:
Main Ingredients
- 1 tube refrigerated biscuit dough
- 0.5 cup store-bought pesto
- 0.5 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons melted butter
- 0.5 teaspoon garlic powder
- Fresh basil leaves for garnish
Instructions:
- Preheat the air fryer to 350°F (180°C).
- Cut each biscuit into quarters.
- In a bowl, mix together the biscuit pieces, pesto, mozzarella, and Parmesan cheese until well combined.
- Place the mixture into a greased air fryer basket.
- Cook in the air fryer for 15-20 minutes or until the bread is golden brown and cooked through.
- In a small bowl, mix the melted butter and garlic powder.
- Once the bread is cooked, brush the garlic butter mixture over the top.
- Garnish with fresh basil leaves before serving.
Notes:
Nutrition value:
Keywords:
Can You Make Pull-Apart Pesto Bread Ahead of Time?
Make Ahead Instructions
- Prepare the pull-apart pesto bread as instructed.
- Once cooked, let it cool completely.
- Store in an airtight container at room temperature for up to 2 days.
Freezing Instructions
- After baking, let the bread cool completely.
- Wrap tightly in plastic wrap and place in a freezer-safe bag.
- Freeze for up to 2 months.
- To reheat, thaw in the refrigerator overnight and warm in the oven before serving.
One interesting twist you can try with this pull-apart pesto bread recipe is to add a layer of thinly sliced sun-dried tomatoes between the biscuit pieces before baking. This will add a sweet and tangy flavor that complements the pesto and cheese beautifully. Give it a try for a unique variation on this classic dish!
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