Cheesy Sausage Pesto Pull-Apart Bread
Her phone call will start with, “Mother, what do you think you’re doing?”
I love my cooking days with the co-founder of Joyous Home, my beautiful daughter, Jessica. We were looking through recipes and decided to combine ingredients from a few different recipes and make this delicious Chessy Sausage Pesto Pull-Apart Bread.
We have a lot of fun cooking together, often getting sidetracked wondering what happened to our day. Isn’t that the best?! I’m going to get a phone call for posting this picture.
After some laughing and shopping, we came up with this yummy dough, and used the fresh basil from my garden to make a pesto type oil dressing.
We have a little helper! This one loves to be in the kitchen helping, isn’t she the sweetest!
One recipe for the dough included cornmeal, 1/2 cup. I wasn’t too sure about that. It sounded too corny. 🙂 I replaced it with flour, but you could try the cornmeal, I think the texture would be interesting.
I put mine in a casserole dish and Jessica used a bundt pan. Either will work, but don’t use a bundt pan with a removable bottom, lesson learned. The dough is topped and then cut into even squares, and then stacked in your dish.
A lot of pull-apart breads tend to be dry. This crust had a lot of moisture and it was truly delightful and crisp with meat, oil and cheese. We used shredded parmesan and asiago cheeses. For the meat, I might try pepperoni the next time or even Jimmy Dean Turkey Crumbles.
The crust had a nice texture, not dry at all. We dipped ours in dressing next to our salad.
Enjoy! Jessica and Theresa
- 1 c. milk
- 1/4 c. sugar
- 1/4 c. butter
- 1 tsp. salt
- 1 Tbsp. active yeast
- 1 egg lightly beaten
- 4 c. unbleached flour
- 1/4 c. warm water (for yeast)
Filling and Topping
- 3/4 c. olive oil
- 1/2 tsp. salt
- 1/2 tsp. thyme
- 1/2 c. fresh basil
- 1/2 tsp. pepper
- any other spices you want to add or adjust
- Green onion
- Sausage, pepperoni or turkey sausage
- 2 cups of Italian blended shredded cheese
- Heat your oven to 375 degrees. Spray your pans.
- Mix your oil combination and set aside.
- Heat the milk, sugar and butter, just until the butter melts. Dissolve the yeast in the warm water. Pour both into your mixer. Add the beaten egg, and the salt.
- Add the flour, one cup at a time, mixing until the bowl cleans. I normally let the dough rise once in the bowl. It won't take very long for it to rise if you are using a mixer like the Bosch mixer.
- Spread out the dough into a large rectangle and brush with your oil mixture.
- Spread cheese, and toppings over the dough.
- Cut the dough into squares and stack into your dish.
- Bake for 25 minutes or until done. Serve with salad.
Do not use a removable bottom bundt pan. The oil will leak out.
On Joyous Home, you’ll find everything from food to handiwork, homeschooling to grace-filled living. Along with my daughter, Jessica, we love publishing and blogging about homemaking. We are children of Christ, and imperfect wives and homemakers. We’re happy you’re here!