Cheesy Pesto Pull Apart Rolls, pesto, garlic and mozzarella combined with high quality olive oil make these pull apart rolls the star of any meal!
Oh boy, get ready for this one! I’m sure you have seen some form of this type of bread floating around the internets. I’ve been dying to try it out myself but I thought, wouldn’t it be so much more convenient in roll form?
And the answer is yes, yes it is. The beauty with this particular recipe is that you don’t have to make a huge loaf. Just take out a couple rolls, cut ’em up like I show you here, dress them, pop them in the oven and you have piping hot, cheesy, garlic-y goodness in just minutes!
Yes, I’m a little obsessed.
I just used your everyday kaiser roll but feel free to experiment with other type of bread. Sourdough would be AH-MAZING!!
So, how did this recipe come about, you might be wondering? Well, I was contacted by The Chefs Warehouse to play around with a couple of their products. When I saw this olive oil I knew I had to create a recipe around it!
Not only is the packaging super fancy, yes I’m a sucker for packaging, but one taste and I was hooked! And, yes, I based this recipe all around this glorious olive oil. It’s that good.
This oilive oil is featured on The Chefs Warehouse new blog; http://intelligentingredients.com/
Where they share videos about their products like this one below:
- 4 Kaiser rolls
- ¼ Cup Barbera Olive Oil, plus more for dipping
- 1 Tablespoon prepared pesto
- 1 clove garlic, finely minced
- ¾ Cup mozzarella cheese, shredded
- Preheat oven to 350 degrees. Cut kaiser rolls per the photo. Do not cut all the way through, save about ¾ of an inch until cutting all the way.
- Mix together the Barbera Olive Oil, pesto and garlic. Carefully drizzle the mixture evenly through the cuts in the bread, making sure some of it dirzzles on the outside as well. Add a pinch of cheese between each cut.
- Bake for 8-10 minutes until the bread is crusty and the cheese is melted. Serve with more Barbera Olive Oil for dipping, enjoy!
Make sure you get the olive oil mixture down all the cracks.
They come out piping hot and oh so delicious! I suggest having some more of the Barbera Olive Oil on the side for dipping. You can even add some pesto to it if you are feeling really adventerous! 😉
This olive oil really has a lovely, deep, rich flavor. It is perfect for dishes where it can shine like this one, or just on it’s own for dipping or in viniagrettes. I wouldn’t suggest cooking too much with it, this is such a high quality product that you want to savor the flavor.
I hope you liked this recipe, I sure did! Don’t forget to check out The Chefs Warehouse new blog at http://intelligentingredients.com/
This post is sponsored by The Chefs Warehouse in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are my own.
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