Swirled Herb Pesto and Garlic Knot Loaf
Prep Time: 10 mins
Total Time: 45 mins
Servings: 6
Swirled Herb Pesto and Garlic Knot Loaf
Prep Time: 10 mins
Total Time: 45 mins
Servings: 6
LET’S MAKE IT
- Heat oven to 350°
- Mix butter and garlic in a small bowl until blended.
- Roll pizza dough into 14x10-inch rectangle on lightly floured surface. Top with pesto and 1 cup cheese, leaving a 1/2-inch boarder on both short sides.
- Starting at one short side, roll up dough, pinching closed along the seam. Using a knife, slice halfway through the length of the entire roll, leaving 1-inch connected at the top.
- Twist gently the two pieces of dough over one another two or three times tucking the ends under to secure.
- Place loaf in 9x5-inch loaf pan sprayed with cooking spray. Brush with butter; top with remaining cheese.
- Bake 30 to 35 min. until the top is golden brown.
Nutrition info
(Per Serving) 440 calories, 18g total fat, 8g saturated fat, 0g trans fat, 30mg cholesterol, 960mg sodium, 56g carbohydrate, 2g dietary fiber, 7g sugars, 15g protein, 0%DV vitamin D, 15%DV calcium, 15%DV iron, 0%DV potassium.
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
WHAT YOU NEED
- 1 Tbsp. butter, melted
- 1 Tbsp. minced garlic
- 1-1/2 lb. refrigerated pizza dough
- 1/3 cup basil pesto
- 1-1/4 cups shredded CRACKER BARREL Vermont Sharp White Cheddar Cheese
Swirled Herb Pesto and Garlic Knot Loaf
Prep Time: 10 mins
Total Time: 45 mins
Servings: 6
Swirled Herb Pesto and Garlic Knot Loaf
Prep Time: 10 mins
Total Time: 45 mins
Servings: 6
WHAT YOU NEED
- 1 Tbsp. butter, melted
- 1 Tbsp. minced garlic
- 1-1/2 lb. refrigerated pizza dough
- 1/3 cup basil pesto
- 1-1/4 cups shredded CRACKER BARREL Vermont Sharp White Cheddar Cheese
LET’S MAKE IT
- Heat oven to 350°
- Mix butter and garlic in a small bowl until blended.
- Roll pizza dough into 14x10-inch rectangle on lightly floured surface. Top with pesto and 1 cup cheese, leaving a 1/2-inch boarder on both short sides.
- Starting at one short side, roll up dough, pinching closed along the seam. Using a knife, slice halfway through the length of the entire roll, leaving 1-inch connected at the top.
- Twist gently the two pieces of dough over one another two or three times tucking the ends under to secure.
- Place loaf in 9x5-inch loaf pan sprayed with cooking spray. Brush with butter; top with remaining cheese.
- Bake 30 to 35 min. until the top is golden brown.
Nutrition info
(Per Serving) 440 calories, 18g total fat, 8g saturated fat, 0g trans fat, 30mg cholesterol, 960mg sodium, 56g carbohydrate, 2g dietary fiber, 7g sugars, 15g protein, 0%DV vitamin D, 15%DV calcium, 15%DV iron, 0%DV potassium.
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.