Olive, Pesto, Feta and Sun-Dried Tomato Bread

This moist bread is full of the flavorful tastes of the Mediterranean: pesto, feta cheese, olives and sun-dired tomatoes. Made in under half an hour, it’s a great timesaver for the holiday season!
Olive, Pesto, Feta and Sun-Dried Tomato BreadIt’s a great choice for those who don’t like to mess around with making their own dough, because here I used a store-bought refrigerated French dough that turned out to be a perfect choice: so moist and flavor-enhancing!
Olive, Pesto, Feta and Sun-Dried Tomato BreadAll you need to do is roll out the dough, spread all the ingredients on top, roll it back up and bake it for 20 minutes! The resulting bread is soft, tender and delicious! It could not be more simple than that!Olive, Pesto, Feta and Sun-Dried Tomato BreadCan you believe that you can make your own Mediterranean Bread in under 30 minutes? Perfect for your Holiday table!Olive, Pesto, Feta and Sun-Dried Tomato BreadThis savory appetizer goes so well with a glass of wine!
Olive, Pesto, Feta and Sun-Dried Tomato BreadThe first step is to roll out the dough and spread pesto on it with a brush or a spoon. Then add chopped sun-dried tomatoes and slices of calamata olives.
Olive, Pesto, Feta and Sun-Dried Tomato BreadNow sprinkle with some feta cheese on top.
Olive, Pesto, Feta and Sun-Dried Tomato BreadRoll up dough tightly, pinching ends together to seal.
Olive, Pesto, Feta and Sun-Dried Tomato BreadThat’s it for the preparation part – all that is left to do is put it in the oven and it will be ready after 20 minutes of baking at 350 F. The loaf should be browned on bottom.

Feta Cheese, Olive and Sun-Dried Tomato Pesto Bread Appetizer

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 10 slices

Feta Cheese, Olive and Sun-Dried Tomato Pesto Bread Appetizer

Ingredients

  • 3 tbsp sun-dried tomato halves in oil, chopped
  • 1 (11 ounce) can refrigerated French bread dough
  • 4 tbsp pesto
  • 1/3 cup crumbled feta cheese
  • 2 tbsp pitted Kalamata olives, chopped

Instructions

  1. Preheat oven to 350.
  2. Chop sundried tomatoes. Chop Kalamata olives.
  3. Unroll bread dough. Spread pesto evenly on rolled out dough, leaving a 1-inch margin around edges.
  4. Sprinkle tomatoes, feta and olives over pesto.
  5. Roll up dough tightly, pinching ends together to seal. Place loaf on a baking sheet coated with parchment paper.
  6. Bake at 350 for 20 minutes or until loaf is browned on bottom.
http://whatsinthepan.com/2016/12/olive-pesto-feta-and-sun-dried-tomato-bread/

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