Cheesy Pesto Bread
Dorothy Schmidt baked some delicious "Cheesy Pesto Bread" this morning. What a treat. Irene Hogan brought fruit. With left over coffee cake from yesterday and coffee- we were in grand shape for refreshments. Here is the recipe:
1 prebaked Italian bread shell crust (14 ounces)
3 Tbsp. prepared pesto
1/8 tsp. garlic salt
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup shredded parmesan cheese
Place crust on a pizza pan or baking sheet. Spread with pesto, sprinkle with garlic salt and cheeses. Bake at 300 degrees for 15 minutes- until cheese is melted. Cut into wedges. Yield: 6-8 servings
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