Skip to Main Content
  • Start firing up incredible food now and pay over time.  |learn more
The Dan Patrick Show pull-apart Pesto Bread

The Dan Patrick Show pull-apart Pesto Bread

By Traeger Kitchen

Go long and score with Dan Patrick’s all-star pull-apart bread. Sourdough bread meets butter, pesto and melty cheese for a game day snack soon to be a game day staple.

Prep Time

15 Min

Cook Time

25 Min




This recipe serves:


Activating this element will cause content on the page to be updated.
Units of Measurement:
1 sourdough round or loaf, or rustic French or Italian loaf
1/2 Cup butter, melted
1 Cup prepared pesto
1 1/2 Cup shredded Italian-style blended cheese


  • 1

    Preheat the Traeger with the lid closed to Set the temperature to 350°F; this will take about 15 minutes.

  • 2

    Using a bread knife and leaving the bottom 1 inch of the bread intact, slice rows in one direction about 1½-inches wide. Rotate the bread 90 degrees and cut in the other direction, creating cubes. Use your fingers to widen the bread cuts some.

  • 3

    Place the bread on a sheet of foil large enough to wrap around the entire loaf. Pour the melted butter into the bread cuts. Using a spoon, spread the pesto into the cuts, then stuff the cuts with the cheese.

  • 4

    Fold up the edges of the foil to wrap up the loaf and transfer to a baking sheet. Place the baking sheet directly on the grill grate.

  • 5

    Bake for 15 minutes then unwrap the foil and cook until the cheese is melted, about another 10 minutes. Remove from the foil and serve. Enjoy!

    350 ˚F / 177 ˚C


  • 6

    Follow along as we give you a recipe each day this week from The Dan Patrick Show Game Day Recipes eBook.

My Notes

In order to add notes for this recipe, you must log in or create an account.