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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

Pellets

Apple

Ingredients

This recipe serves:

8

Units of Measurement:
main
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

Steps

  • 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

    00:25

  • 6

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

My Notes


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