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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 Minutes
Cook Time
25 Minutes
Pellets
Apple
Ingredients
How many people are you serving?
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | sourdough baguette, sliced |
| 1/2 Cup | butter, melted |
| 1 Cup | prepared pesto |
| 1 1/2 Cup | Italian blend cheese |
Steps
1
When ready to cook, start the Traeger grill on Smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 350 degrees F and preheat, lid closed 10-15 minutes.
2
Using a serrated knife, make 1” diagonal cuts through the bread leaving the bottom crust intact. Turn the bread and make diagonal cuts in the opposite direction, creating diamonds.
Ingredients
1 sourdough baguette, sliced
3
Place the bread on a sheet of foil large enough to wrap around the entire loaf. Pour the melted butter into the cracks in the bread. Using a spoon spread the pesto into the cracks then follow with the cheese stuffing it down into each crack.
Ingredients
1/2 Cup butter, melted
1 Cup prepared pesto
1 1/2 Cup Italian blend 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 for an additional 10 minutes. Remove from the grill 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.