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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 Minutes

Cook Time

25 Minutes




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Units of Measurement:
1 sourdough baguette, sliced
1/2 Cup butter, melted
1 Cup prepared pesto
1 1/2 Cup Italian blend cheese


  • 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.

    • 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.

    • 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.

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