Betty Crocker

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Recipe

Grilled Pesto-Cheese Bread

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Grilled Pesto-Cheese Bread

Reap the praise when you top bread with two classic Italian ingredients. Prepared pesto makes a perfect instant spread.

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PREP TIME 20 Min
TOTAL TIME 20 Min
SERVINGS 12

1: loaf Italian bread (10 to 12 inch)

1/3: cup refrigerated basil pesto (from 7-oz container)

3/4: cup shredded mozzarella cheese (3 oz)

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1 Heat gas or charcoal grill. Cut 18x18-inch sheet of heavy-duty foil. Cut loaf of bread in half lengthwise. Spread each half with pesto. Sprinkle with cheese.
2 Place bread, cheese sides together, on foil; wrap securely using double fold seals, allowing room for heat expansion.
3 When grill is heated, place wrapped bread on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 10 to 12 minutes, rotating and turning over occasionally, until bread is warm and cheese is melted.
4 Carefully unwrap bread to allow steam to escape. Separate loaf into 2 halves; cut each into 6 pieces. Serve immediately.

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Expert Tips

If making this bread ahead of time, store the foil-wrapped loaf in the refrigerator until ready to place on the grill.

Got questions? Our experts have the answers. Ask Betty now.

Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)

Calories 110

(Calories from Fat 50),

Total Fat 6g

(Saturated Fat 2g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 220mg;
Total Carbohydrate 11g

(Dietary Fiber 0g,
Sugars 0g),

Protein 4g;

Percent Daily Value*:

Exchanges:

1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

1;

*Percent Daily Values are based on a 2,000 calorie diet.

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