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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Cheesy Pesto Bread |
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Serves: 6 Print this RecipeServing: wedge 9 Rhodes White Dinner Rolls, or 6 Rhodes Texas Rolls, thawed to room temperature 1 tablespoon butter, melted 1 teaspoon Italian seasoning 4 tablespoons prepared pesto 1 cup grated mozzarella cheese 1/2 cup shredded fresh Parmesan cheese Spray board or counter with non-stick cooking spray. Combine Texas or dinner rolls together to form a ball and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Brush with butter and sprinkle with Italian seasoning. Cover with plastic wrap and let rise 20-30 minutes. Remove wrap and poke several times with a fork to prevent bubbles from forming. Pre-bake at 350°F for 10-12 minutes. Remove from oven and let cool slightly. Spread with pesto. Sprinkle cheeses over pesto. Bake at 350°F an additional 10-12 minutes or until cheese is melted. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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