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- 1 large loaf of unsliced Italian bread - 1 cup of fresh basil pesto - 2 cups of mozzarella cheese, shredded - 1/2 cup of sun-dried tomatoes, chopped - 1/4 cup of grated Parmesan cheese - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh basil leaves for garnish The main ingredients in this dish create a flavor explosion. The Italian bread serves as a perfect base, holding all the goodies inside. I use fresh basil pesto, which adds a vibrant green color and a rich taste. The mozzarella cheese melts beautifully, making each bite gooey and satisfying. Sun-dried tomatoes bring a touch of sweetness and acidity, balancing the flavors perfectly. Finally, the Parmesan cheese adds a salty kick, enhancing the overall taste. For additional ingredients, I use olive oil to help crisp the bread and add flavor. Garlic powder gives a savory depth, while red pepper flakes can add just the right amount of heat. Salt and pepper are must-haves for seasoning. Finally, a sprinkle of fresh basil leaves makes the dish look lovely and adds brightness. Each ingredient plays a key role in making this stuffed bread a delightful treat. {{ingredient_image_1}} - Preheating the oven: Start by preheating your oven to 375°F (190°C). This helps the bread bake evenly and get that nice crispy crust. - Preparing the bread loaf: Take your large loaf of unsliced Italian bread. Carefully slice off the top to create a lid. Next, hollow out the inside. Use your hands or a spoon to remove most of the bread, leaving about a 1-inch border. This creates a perfect space for the filling. - Combining ingredients in a bowl: In a medium bowl, mix together 2 cups of shredded mozzarella cheese, 1/2 cup of chopped sun-dried tomatoes, 1/4 cup of grated Parmesan cheese, and 1 cup of fresh basil pesto. Stir well until the cheese and pesto coat the tomatoes evenly. - Seasoning the cheese mixture: Now, season your cheese mixture. Add 1 teaspoon of garlic powder, 1/2 teaspoon of red pepper flakes if you want a bit of heat, and salt and pepper to taste. Mix until everything is well combined. - Filling the bread and wrapping: Take your cheese mixture and fill the hollowed-out bread. Press down gently to pack it in tightly. Once filled, place the lid back on top. Wrap the whole loaf in aluminum foil to keep it moist while baking. - Baking times and temperature: Place the wrapped loaf in the preheated oven. Bake for 20-25 minutes. This will melt the cheese and heat the filling through. - Final crisping technique: After baking, carefully unwrap the foil. Drizzle olive oil over the top of the bread. Return the loaf to the oven for an extra 5-10 minutes. This step makes the crust golden and crispy. Once done, let the bread cool for a few minutes before slicing. Enjoy your delicious Pesto Mozzarella Stuffed Bread! To make the best Pesto Mozzarella Stuffed Bread, start with the bread. When you hollow it out, use your hands or a spoon. Leave about a 1-inch border to hold the filling. This step is key. It keeps the bread sturdy while holding all that tasty goodness. Next, for even cheese distribution, mix the cheeses well with the pesto. Make sure every shred of mozzarella and sun-dried tomato gets coated. This way, each bite is full of flavor. Press the cheese mixture into the hollowed bread firmly. This ensures no gaps remain. Ovens can vary, so check your bake time. If your oven runs hot, reduce the time a bit. It should take 20-25 minutes to melt the cheese. You want it gooey but not burnt. You can also grill the stuffed bread if you want a smoky flavor. Wrap it in foil and place it on the grill. Cook it for about 15-20 minutes. This method gives the crust a nice char. Pair your stuffed bread with fresh salad or a light soup. A simple tomato soup works great. It balances the richness of the bread. For dips, try a balsamic glaze or a creamy ranch. These sauces add a fun twist to each bite. You can even serve it with extra basil pesto for dipping. It makes the dish even more delicious! Pro Tips Use Fresh Ingredients: Always opt for fresh basil and high-quality mozzarella to enhance the flavor of your stuffed bread. Customize Your Filling: Feel free to add other ingredients like cooked spinach, artichokes, or even pepperoni for a different flavor profile. Let It Rest: Allow the stuffed bread to cool for a few minutes before slicing to help the cheese set and prevent it from spilling out. Perfect the Crust: For an extra crispy crust, broil the stuffed bread for the last 1-2 minutes of baking, keeping a close eye to avoid burning. {{image_2}} You can change up the cheese in your pesto mozzarella stuffed bread. Try using cheddar or gouda for a new taste. These cheeses melt well and add a unique flavor. You can also add veggies or proteins. Spinach pairs nicely with mozzarella, adding some greens. Chicken works great too, giving the bread a hearty twist. Just make sure to chop any add-ins small so they fit well in the loaf. If you need gluten-free options, look for gluten-free bread. Many stores now offer tasty gluten-free loaves. You can still enjoy this recipe without gluten. For those who are vegan, plant-based cheeses can replace mozzarella. There are many great brands that melt well. Just ensure your pesto is vegan too, as some may have cheese in them. Want to make the flavor pop? Add extra herbs like oregano or thyme. These will give your bread a fresh taste. You can also use flavored pestos, like sun-dried tomato or roasted garlic. These options can take your stuffed bread to a new level. Just remember to balance the flavors so nothing overpowers the others! Keep your leftover Pesto Mozzarella Stuffed Bread in the fridge. Wrap it in plastic wrap or foil. This keeps it fresh for about 3 days. To reheat, preheat your oven to 350°F (175°C). Place the bread on a baking sheet and heat for 10–15 minutes. This method warms the bread and melts the cheese again. For long-term storage, you can freeze the stuffed bread. Wrap it tightly in plastic wrap, then in foil. This way, it stays good for about 3 months. When you want to eat it, let it thaw overnight in the fridge. To reheat, follow the same steps as for short-term storage. Pesto Mozzarella Stuffed Bread stays fresh for up to 3 days in the fridge. Watch for signs of spoilage. If the bread feels dry or has a bad smell, it’s time to toss it. Mold or unusual colors are also signs to discard it. Enjoy your delicious stuffed bread while it’s fresh! To make pesto, you need fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. 1. Ingredients: - 2 cups fresh basil leaves - 2 cloves garlic - 1/4 cup pine nuts - 1/2 cup grated Parmesan cheese - 1/2 cup olive oil - Salt to taste 2. Process: - In a food processor, blend the basil, garlic, and pine nuts until fine. - Add Parmesan and mix well. - Slowly drizzle in olive oil while blending until smooth. - Season with salt to taste. Making pesto at home gives you a fresh, vibrant flavor that store-bought can't match. Yes, you can choose different breads based on texture and flavor. Here are some great options: - French Bread: This has a crusty outside and soft inside. - Sourdough: It adds a tangy flavor and holds up well. - Ciabatta: Its airy texture is perfect for stuffing. - Whole Wheat Bread: For a healthier option, try whole wheat. Each bread type will change the final taste just a bit, so pick what you like best. This stuffed bread pairs well with many dishes. Here are some ideas: - Salad: A fresh green salad with vinaigrette adds crunch. - Soup: Tomato or minestrone soup makes a comforting meal. - Charcuterie Board: Serve with meats, cheeses, and olives for variety. - Dipping Sauces: Balsamic glaze or extra pesto makes great dips. These sides make your meal more complete and fun. To add spice, you have a few easy options: - Red Pepper Flakes: Increase the amount in the filling. - Jalapeños: Add finely chopped jalapeños for heat. - Hot Sauce: Mix a few drops into the pesto. Adjust the spice level to fit your taste. Start small, and you can always add more! This blog post covered how to make delicious Pesto Mozzarella Stuffed Bread. We explored the main ingredients you'll need, like Italian bread, pesto, and gooey mozzarella. I also shared tips for perfecting your stuffing and various ways to customize it for taste or diet. Whether you enjoy it fresh from the oven or store it for later, this dish shines at any meal. Put your spin on it and enjoy your time in the kitchen!

Pesto Mozzarella Stuffed Bread

A delicious stuffed bread filled with mozzarella, pesto, and sun-dried tomatoes, perfect for sharing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Italian
Servings 6

Ingredients
  

  • 1 large loaf unsliced Italian bread
  • 1 cup fresh basil pesto
  • 2 cups mozzarella cheese, shredded
  • 0.5 cup sun-dried tomatoes, chopped
  • 0.25 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 0.5 teaspoon red pepper flakes (optional)
  • to taste salt and pepper
  • as needed fresh basil leaves for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Carefully slice the top of the Italian bread loaf off, creating a lid. Hollow out the inside of the loaf with your hands or a spoon, leaving about a 1-inch border.
  • In a medium bowl, combine the shredded mozzarella cheese, sun-dried tomatoes, grated Parmesan cheese, and basil pesto. Mix well until everything is evenly coated.
  • Season the cheese mixture with garlic powder, red pepper flakes (if using), salt, and pepper to taste.
  • Fill the hollowed-out bread with the cheese and pesto mixture, pressing down gently to pack it in.
  • Place the lid back on the loaf and wrap the entire loaf in aluminum foil.
  • Transfer the wrapped bread to the preheated oven and bake for 20-25 minutes until the cheese is fully melted.
  • Remove the loaf from the oven and unwrap it carefully. Drizzle the top with olive oil and return it to the oven for an additional 5-10 minutes to crisp up the crust.
  • Once golden and crispy, remove from the oven and let it cool for a few minutes.
  • Slice the stuffed bread into pieces, serve warm, and garnish with fresh basil leaves.

Notes

Serve warm and garnish with fresh basil leaves.
Keyword mozzarella, pesto, stuffed bread