Pesto and Sundried Tomato Pull Aparts

Serving these pizza rolls in a pretty pan makes this recipe great for oven-to-table service! Pizza pull-aparts serve a crowd and are easily adaptable to many kinds of ingredients. Not a fan of pesto? Try pizza sauce and salami!

Basil Pesto

• 2 c. fresh basil leaves
• ¼ c. toasted pine nuts
• ¾ tsp. kosher salt, more if desired at the end
• ½ tsp. freshly ground pepper
• ½ c. good olive oil
• ½ c. grated Parmesan cheese

In a food processor or blender, add in the basil, pine nuts, salt, pepper, and cheese. Do a quick blend and then slowly pour in the olive oil. Scrape down the sides of the food processor or blender once and then do a final mix.

Taste test and decide if more salt is needed at the end.

This can be made ahead and refrigerated or frozen and then defrosted when needed.

Pizza Pull-Aparts

• 1 recipe of the basil pesto
• ½ c. oil-packed sun dried tomatoes, chopped
• 1 c. Monterey Jack cheese, grated
• 2 tbsp. grated Parmesan cheese, for sprinkling on top
• 1 batch of homemade pizza dough or store-bought, which has already risen
• 1 tbsp. kosher salt
• 1 tbsp. olive oil

All-purpose flour to dust work surface

Spray a nine-inch by 12-inch baking pan with cooking spray and set aside.

On a lightly floured surface, roll out the pizza dough into approximately a 16-inch by 14-inch rectangle. Spread the pesto across the entire rectangle. Place the sun-dried tomatoes across only half of the rectangle and then cover everything with the cheese.

Roll up dough, jelly-roll style starting with one of the long ends. Slice rolls into 16 rolls. Place rolls in the pan in a checker pattern, alternately between plain pesto and pesto plus sun-dried tomato. Brush the top with olive oil and sprinkle with the kosher salt and Parmesan cheese.

Pre-heat oven to 350°F. While the oven preheats, the pizza rolls will rise a bit more which is fine. Bake the pizza rolls until golden brown, approximately 25–30 minutes.

Take them straight from the oven and serve warm.