Pesto Parmesan Bread Rounds Recipes

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, egg, butter, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12-in. circle. Place 1 circle on a greased 14-in. pizza pan. Spread with half the basil pesto to within 1/2 in. of edges; sprinkle with 2 tablespoons Parmesan. Place second circle of dough on top; spread with sun-dried tomato pesto and sprinkle with 2 tablespoons Parmesan. Top with third circle of dough, remaining basil pesto and remaining 2 tablespoons Parmesan; top with final portion of dough., Place a 2-1/2-in. round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp 2 adjacent strips and rotate twice outward. Pinch ends together. Repeat with remaining strips., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. Remove from oven; brush with melted butter, avoiding areas where pesto is visible. Cool completely on a wire rack. If desired, sprinkle with additional cheese and basil before serving; serve with pesto or marinara.

Steps:

• Combine the flour, salt, and yeast together, then form a well in the centre. Add the water and 1 teaspoon of the olive oil and stir until the mixture holds together.
• Turn onto a floured surface and knead for 7-10 minutes.
• Put the dough into a bowl greased with olive oil, cover with cling film, and allow to rise in a warm place for 1 hour.
• Knead the dough again for another minute or so, then form the mixture into 18 even-sized balls.
• Coat each dough ball in a generous helping of pesto.
• Place the dough balls into a large cake tin, cover and rise for another hour.
• Preheat the oven to 350°F (180°C.)
• Cover the dough balls with the cheddar and mozzarella.
• Bake for 20-25 minutes.
• Enjoy!

Steps:

• 1. Preheat Broiler. Slice the bread into 3/4" slices on a slight diagonal. Place in one layer on baking sheet. Place under broiler and cook for up to 5 minutes until slices are golden brown and lightly toasted (*watch carefully so bread does not burn!)
• 2. Mix together Mayonnaise, Pesto, Garlic, Parmesan cheese, and Mozzarella cheese, plus salt and pepper to taste.
• 3. Remove toasted bread rounds from oven, and turn over to untoasted side.
• 4. Slather each piece with a generous amount of the mayo-pesto mixture. (Use all of the mixture equally between the slices of bread).
• 5. Turn oven to Bake (350 deg. F.). Place bread rounds in the oven and bake for about 5 to 7 minutes, until mayo-pesto mixture gets slightly puffy and "melty".
• 6. Turn broiler back on. Broil for about 2-3 minutes, until Mayo-Pesto mixture gets bubbly and golden. Remove from oven.
• 7. Serve hot from the oven or at room temperature. If desired, garnish with one of the suggested items listed above. These are delicious!

Steps:

• Preheat oven on broiler setting. Arrange bread slices in a single layer on a cookie sheet. Place under broiler for 5 to 8 minutes, or until lightly toasted on one side. Watch carefully to ensure they don't burn. Remove from oven, and flip bread slices so that the toasted side is on the bottom.
• Set the oven temperature for 350 degrees F (175 degrees C). In a small bowl, mix together mayonnaise, pesto, garlic, Parmesan and salt. Spread evenly over untoasted sides of bread slices.
• Bake in the preheated oven for 6 to 8 minutes. Set the oven to broil, and place the rounds under the broiler just until they begin to bubble and turn golden. Let cool slightly before serving.

Steps:

• Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

Steps:

• Set oven to broil.
• Arrange the bread rounds/slices in a single layer on a cookie or baking sheet.
• Broil for about 6-7 minutes or until lightly toasted (watch closely that they do not burn).
• Remove then flip the slices so that the toasted side is on the bottom.
• Set oven to 350 degrees.
• In a small bowl mix together mayonnaise, pesto, garlic, Parmesan cheese and salt to taste.
• Divide and spread the mixture onto the untoasted tops of each bread slice, then sprinkle lightly with black pepper if desired.
• Bake for about 6-8 minutes, just until they bubble and turn golden.
• Let cool slightly before serving.

Steps:

• Using a round cookie cutter, make four 1 1/2" circles per slice of bread.
• Butter each slice on one side.
• Broil, turning once until lightly toasted.
• In a small bowl combine the remainder of ingredients until smoothly blended.
• Spread 1 tsp on the buttered side of each "toast".
• May be frozen in an airtight container at this point - do not thaw before broiling.
• Broil 4" from heat for 3-5 minutes or until golden brown.
• Serve hot.