These Cheesy Pesto Breadsticks are soft and filled with delicious sweet basil pesto and ooey gooey cheese. They are guaranteed to steal the show at dinner!
This is a sponsored post in partnership with Red Star Yeast.
Baking bread is one of my most favorite things and I sometimes wonder why I don’t do it every day. I think the more often I make it, the better it is.
When it comes to savory breads, I have the best luck with dinner rolls like my Buttermilk Ricotta Skillet Rolls or Rosemary Brioche Rolls. I am not the best with loaves of bread. I can’t ever tell if the loaf is baked through. I think I need to learn to use a thermometer to test it.
It’s on my list to practice and improve. If you are like me and need a little help, the folks at Red Star Yeast have a wealth of information on their site. From troubleshooting to helpful tips and seriously the best recipes.
They even have baking lessons! I’ve learned so much from their tips and baking their recipes.I was my own worst enemy when I was learning to bake bread. I would be so anxious about it that I would put it off for months until my yeast was expired. Then my bread would sure enough fail.
I rely on Red Star Yeast for reliable results with every bread baking endeavor. Once I decided to make these Cheesy Pesto Breadsticks, I was rather impatient to get them made. I used Red Star Yeast Quick Rise Yeast and it was just the ticket.
They were ready to eat in less than an hour. My family was literally circling the kitchen before they came out of the oven. The house smelled heavenly.
My basil plants are growing like crazy in the garden so I gathered up a couple of cups and made a batch of pesto for these breadsticks. My Roasted Garlic Basil Pesto is my current favorite but you can use store bought if you don’t have a bunch of basil handy.
These cheesy pesto breadsticks are the perfect side to just about any dinner. They are packed with ooey, gooey mozzarella cheese and tons of flavor from the sweet basil pesto.
We actually just ate these for dinner the night I made them. I had a few left over and enjoyed them the next night with a huge garden salad. They will be making the regular rotation at our dinner table this summer.
We had a blast at the lake this weekend. I was smart enough to pack the sunblock but not smart enough to use it. Guess who has a sunburn? EVERYBODY!
Our dachshund loves to go on the pontoon boat with us. Her favorite thing to do is get on the knee board and float around when we stop. It’s too funny, she will jump right off of the boat to get on the knee board and just float around while we swim.
I hope y’all are having a fun summer too. Now let’s get in the kitchen and bake some bread!
- 1 cup warm water (about 95 degrees)
- 2 tablespoons sugar
- 1 package (1/4 oz) Red Star Yeast Quick Rise Yeast
- 2 tablespoons olive oil
- 2¼ cups all purpose flour ( I like King Arthur Flour)
- 1 teaspoon kosher salt
- ½ cup pesto
- 2 cups shredded mozzarella cheese
- ¼ cup melted butter
- Add warm water to a large mixing bowl and add sugar and yeast. Stir to combine and set aside for about 5 minutes or until mixture is bubbly.
- Add olive oil and stir to combine.
- Add 1 cup of flour and salt. Stir to combine. Continue adding flour ¼ cup at a time until mixture forms a dough ball and pulls away from sides of the bowl.
- Place dough on a floured surface and knead 3-5 minutes adding more flour as needed. Dough should no longer be sticky.
- Cover and allow to rise 30 minutes.
- Punch dough down and roll into a 12 x 15 (approximate) rectangle.
- Spread pesto over dough and sprinkle evenly with mozzarella cheese.
- Press lightly on cheese to help it stick to the dough and pesto layers.
- Using a pizza cutter or sharp knife, cut into 1 inch strips.
- Fold strips in half and twist together. Place on a parchment lined baking sheet about 1 inch apart.
- Preheat oven to 400 degrees.
- Bake for 15-17 minutes or until golden brown.
- Brush with melted butter and serve immediately or at room temperature.
- Store leftovers in an airtight container in the refrigerator.
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