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Sun-Dried Tomato Bread
Recipes
Sun-Dried Tomato Bread
4 servings
30 minutes total (Active 10 minutes)

Ingredients

  • Olive oil (to coat pan)
  • 1 can French bread dough (11–13 oz)
  • 2 tablespoons sun-dried tomato pesto
  • 2 tablespoons shredded Parmesan cheese blend, divided

Steps

    1. Preheat oven to 350°F. Coat baking sheet lightly with oil. Unroll dough on work surface and coat with pesto, up to 1 inch from edge.
    2. Sprinkle with 1 tablespoon cheese; roll lengthwise. Place on baking sheet, seam side down; sprinkle with remaining 1 tablespoon cheese. Bake 18–20 minutes or until golden. Serve.

Amount per ¼ recipe serving: Calories 210, Total Fat 4g, Sat Fat 1.5g, Trans Fat 0g, Chol 0mg, Sodium 570mg, Total Carb 37g, Fiber 0g, Sugars 5g, Protein 8g, Calc 4%, Vitamin A 2%, Vitamin C 0%, Iron 10%