Pesto Braid Bread

Pesto Braid Bread

This Pesto Braid Bread is so easy to make, when you use store bought pizza dough. If you love bread like I do, your going to love this cheesy one. You won’t believe how easy it is.

I don’t eat bread by itself often, but when I do this is the one I crave. Toasty, cheesy  spread with pesto sauce and sprinkled with  salty parmesan, piping hot from the oven make this bread a family favorite.

Pesto Braid Bread is basically pull apart bread in the shape of a braid.You pull apart pieces so you can eat with your hands. Stuffed bread like this makes a great appetizer for any party, and it’s also prefect as a side dish for family dinners.

Serving it with a side of marinara for dipping, makes this straight up a restaurant quality appetizer. I use my homemade marinara and pesto sauce two staples in my kitchen, you can use whatever you like.

How To Make Pesto Braid Bread

Here’s how to make this Pesto Braid Bread: Start by kneading the dough just a few times on a lightly  floured broad , then gather it in a ball and let it rest covered 3o minutes. Them cut it into three equal parts.

Flatten the logs and first spread with pesto then top with the parmesan and shredded mozzarella, now pinch together to seal in the filling. Now shape the logs into a braid on a cookie sheet put additional pesto and cheese in the braid twists, spread with pesto, dust with parmesan cover and let rest 3o minutes.  Preheat the oven to 400 bake 15 minutes at 400 lower the heat to 350 and bake 15 minutes longer.

If you make this please leave me a comment and don’t forget to tag me on Instagram, Hearing from you is my favorite part.

Ingredients

  • 1 lb. store bought pizza dough
  • 1 cup prepared pesto sauce
  • 1 cup parmesan cheese
  • 1 cup shredded mozzarella
  • 1 Tablespoon each chopped garlic and Italian parsley
  • 1 Tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400
  2. Form dough into a ball kneading lightly let rest 30 minutes covered
  3. Divide dough into 3 equal parts roll into 10 inch flat log, on lightly floured broad
  4. Spread each log with pesto then the cheeses
  5. Now roll the flat logs around the filling
  6. Form the three logs into a tight braid
  7. Brush with olive oil, pesto, garlic, parmesan, salt and pepper
  8. Bake at 400 for 15 minutes lower heat to 350 and bake 15 minutes longer


Mushroom Rigatoni

Mushroom Rigatoni

This  vegetarian Mushroom rigatoni is a prefect meal when you want Italian, but you also need quick and easy. Simple pasta recipes are my all time favorites.

You know the ones that take less than 30 minutes to come together, and have your family and friends thinking it took a lot longer.

When you find a recipe where you can pretty much guarantee that everyone will clear their plates you’ll want to make it often.

This low key pasta recipe embraces all there is to love about Italian food in a quick family friendly dinner. Fresh mushrooms,spinach and tomatoes tossed in a light marinara sauce.

I mean what’s not too love about everyone’s favorite food, Pasta? On the table in 30 minutes, serve it with garlic bread and a simple side salad and you have a restaurant quality meal sure to impress the pickiest eaters.

About The Marinara

This Mushroom rigatoni pasta recipe uses Marinara sauce, like a lot of  Italian recipes. The most requested recipe in the restaurants has always been the marinara sauce.

Here’s how to make it, first chop 1 yellow onion with 1 bunch of Italian parsley, yes it must be Italian parsley, and yes there is a BIG difference between the curly flavorless kind  and the Italian parsley.

Okay moving on, now in 2 tablespoons of butter and extra virgin olive oil saute the onions and garlic until tender and just beginning to brown,  now add 2 cans of high quality crushed tomatoes, 2 cans of tomato sauce and one can of water, simmer covered for 1 1/2 hours. Remove from heat and add the basil, that’s it homemade marinara is that simple. And you did read the recipe correctly, I don’t add salt to my marinara, but if you need more salt adjust the falovor according to taste and lifestlye.

Marinara sauce is a staple in my kitchen. When I make it I always make more than I need, I like to freeze it for ready made meals like this one. Having the marinara ready make this mushroom rigatoni recipe a whole lot easier.

If you make this recipes please leave me a comment and don’t forget to tag me on Instagram, hearing from you is my favorite part!!!

Ingredients

  • 1/2 Lbs. rigatoni
  • 8 oz. sliced mushrooms
  • 8 oz. chopped spinach
  • 8 oz. cherry tomatoes
  • 2 Tablespoons each olive oil and butter
  • 1/2 chopped yellow onion
  • 3 tablespoons chopped garlic
  • 4 cups prepared marinara sauce
  • 1 cup parmesan cheese
  • 2 tablespoons each chopped Italian parsley and basil
  • Salt and pepper to taste

Instructions

  1. Cook pasta according to package directions
  2. In a large saute pan saute the onions and garlic until tender and just beginning to brown
  3.  Add the mushrooms cook until brown
  4. Add the cherry tomatoes cook 10 minutes
  5. Salt and pepper now
  6. Add the prepared marinara sauce
  7. Add the herbs, pasta and parmesan cheese
  8. Toss in the drained pasta
  9. Sprinkle with additional Italian parsley and parmesan cheese….ENJOY
  10. And so on