Why You’ll Love This Recipe
This recipe combines the rich, herby taste of pesto with gooey melted cheese, all wrapped in soft, fluffy bread. The fun pull-apart shape makes it great for sharing, and it’s versatile enough to pair with soups, salads, or serve on its own. It’s simple to prepare but looks impressive when baked.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
yeast
warm milk
sugar
salt
butter
egg
pesto
shredded cheese
Directions
In a bowl, combine warm milk, sugar, and yeast. Let it sit until foamy.
Add flour, salt, melted butter, and egg to the yeast mixture, then mix to form a soft dough.
Knead the dough until smooth and elastic, then cover and let it rise until doubled in size.
Roll out the dough into a rectangle on a lightly floured surface.
Spread pesto evenly over the dough and sprinkle with shredded cheese.
Cut the dough into strips, then stack and fold them into layers to create the “fantail” effect.
Place the layered dough pieces upright into a greased baking pan.
Cover and let rise again for about 20–30 minutes.
Bake in a preheated oven at 180°C (350°F) for 25–30 minutes, or until golden brown and cooked through.
Allow to cool slightly before serving.
Servings and timing
Servings: 6 to 8 servings
Preparation time: 25 minutes
Rising time: about 1 hour
Baking time: 25–30 minutes
Total time: about 2 hours
Variations
Use different cheeses like mozzarella, cheddar, or parmesan for varied flavor.
Add minced garlic or herbs to the pesto for extra depth.
Include sun-dried tomatoes or olives between the layers for a Mediterranean twist.
Swap pesto for a garlic butter spread for a different savory profile.
Storage/Reheating
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheat in the oven at a low temperature to maintain texture, or microwave briefly for convenience.
You can also freeze portions and reheat directly in the oven when needed.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly and saves time.
What type of cheese is best?
Mozzarella is great for meltiness, but you can mix cheeses for more flavor.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise and use it later.
Why didn’t my dough rise?
The yeast may have been inactive or the liquid temperature too hot or cold.
Can I make this recipe without eggs?
Yes, you can omit the egg or use a substitute; the texture may vary slightly.
How do I shape the fantails?
Stack and fold the dough strips, then place them upright in the pan.
Can I add protein like chicken?
Yes, finely chopped cooked chicken can be added between layers.
How do I keep the bread soft?
Avoid overbaking and store properly to retain moisture.
Can I use whole wheat flour?
Yes, but the texture will be denser; consider mixing with all-purpose flour.
What can I serve this with?
It pairs well with soups, salads, or pasta dishes.
Conclusion
Cheese and pesto fantails are a flavorful, shareable bread that combines soft dough with rich, savory layers. Whether served as a side or enjoyed on their own, they’re sure to become a favorite for gatherings and everyday meals alike.
PrintCheese and Pesto Fantails
Cheese and pesto fantails are a savory pull-apart bread layered with herby pesto and melted cheese. Soft, fluffy, and golden, they are perfect for sharing as a side or appetizer.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 6-8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- all-purpose flour
- yeast
- warm milk
- sugar
- salt
- butter
- egg
- pesto
- shredded cheese
Instructions
- In a bowl, combine warm milk, sugar, and yeast and let sit until foamy.
- Add flour, salt, melted butter, and egg, then mix to form a soft dough.
- Knead until smooth and elastic, then cover and let rise until doubled in size.
- Roll the dough into a rectangle on a floured surface.
- Spread pesto evenly over the dough and sprinkle with shredded cheese.
- Cut dough into strips, then stack and fold into layers to create a fantail shape.
- Place layered dough pieces upright into a greased baking pan.
- Cover and let rise again for 20–30 minutes.
- Bake at 180°C (350°F) for 25–30 minutes until golden brown and cooked through.
- Cool slightly before serving.
Notes
- Use mozzarella, cheddar, or parmesan for different flavor profiles.
- Add garlic or herbs to the pesto for extra depth.
- Include sun-dried tomatoes or olives for a Mediterranean twist.
- Substitute pesto with garlic butter for a different taste.
- Store at room temperature for up to 2 days or refrigerate up to 4 days.
- Reheat in the oven for best texture or microwave for convenience.
- Freeze portions and reheat directly in the oven when needed.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 45 mg
