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Pesto Swirl Bread
Recipes
Pesto Swirl Bread
8 servings
1 hour total (Active 15 minutes)

Ingredients

  • ¼ cup cream cheese
  • Olive oil cooking spray
  • All-purpose flour, for rolling
  • 1 (15 oz) bakery rolled pizza dough
  • 2 tablespoons basil pesto
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • ¼ cup + 2 tablespoons grated Parmesan cheese, divided
  • Tomato-basil pasta sauce (optional for serving)

Steps

    1. Preheat oven to 400°F. Cut cream cheese into small cubes; place in bowl to soften. Coat baking sheet with spray. Flour hands and work surface lightly; pat (or roll) dough into 13- x 9-inch rectangle.
    2. Stir pesto, salt, pepper, and ¼ cup Parmesan into cream cheese; spread mixture over dough, leaving 1-inch border. Place dough on baking sheet; start on 1 long side and roll dough into log, pressing to seal long edge. Use pizza cutter (or sharp knife) to split in half lengthwise. Place halves cut-side up and braid together, then pinch ends to seal.
    3. Coat with spray and 1 tablespoon Parmesan. Bake 20–25 minutes until golden. Let stand 5 minutes to rest, then coat with spray and sprinkle with remaining 1 tablespoon Parmesan. Serve with pasta sauce, if using.

Amount per ⅛ recipe serving: Calories 180, Total Fat 6g, Sat Fat 2.5g, Trans Fat 0g, Chol 10mg, Sodium 400mg, Total Carb 26g, Fiber 1g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 6g, Vitamin D 0%, Calc 4%, Iron 6%, Potassium 0%