Pesto Parmesan Star Bread

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Pesto Parmesan Star Bread combines the fresh and vibrant flavors of pesto with the savory and nutty taste of Parmesan cheese to create a unique and delicious bread that’s perfect as an appetizer, brunch, side dish or snack.

A soft yeast dough is shaped into the iconic star shape, filled with layers of pesto and grated Parmesan cheese, and baked until the cheese is melted and golden brown. The result is a crunchy bread with savory and cheesy flavors sure to please any pesto lover. This is the perfect way to enjoy the flavors of pesto and parmesan in a fun and creative way.

Dough Options

When it comes to the dough for star loaves, you have several different options at your disposal, each with its own unique twist on the texture and design of the final loaf. We almost always use homemade cinnamon roll dough, but you can also use:

  • store bought dough (you’ll need about 2 lbs)
  • Crescent Sheets (2 to 4 packs)
  • puff pastry dough (2 lbs)
  • Pie Crust Dough (4 Pie Crust Rounds)

topping options

  • melted butter: Brush the top of the finished star loaf with 2 tablespoons of melted butter.
  • cheese: Brush the tops of the star loaves with 2 tablespoons of melted butter before baking, then top with shredded cheese of your choice.
  • garlic: In a small bowl, toss 2 tablespoons melted butter with 1/2 teaspoon garlic powder or 1 teaspoon freshly minced garlic. Brush on top of star loaf after baking.

freezing instructions

One way to make this snowflake bread recipe ahead of time is to prepare and then freeze. You can freeze the dough before baking or after:

  • To freeze the dough: Follow the dough recipe directions on the recipe card below. “Punch” the dough after it has risen to remove excess air. Wrap it tightly in plastic wrap, then add a layer of aluminum foil. It will keep in the refrigerator for up to 3 months! When ready to bake, let the dough thaw overnight in the refrigerator, then follow the directed shaping and baking instructions.
  • To Freeze Already Baked Star Bread: Let the bread cool completely, then place it in an airtight, freezer-safe container. It will keep in the refrigerator for up to 3 months. Let it defrost in the refrigerator overnight, then reheat in a 350°F oven until warmed through, about 5-10 minutes.

other flavor options

Storage and Reheating Instructions

You can store any leftover star bread in an airtight container at room temperature for up to 4 days. You can also store it in the refrigerator if you want it to last a little longer, so it will keep for a week. If you want to reheat it, you can heat it in the microwave in 30-second increments until heated through.

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Overhead view of Pesto Parmesan Star Bread on a silver plate.

Pesto Parmesan Star Bread combines the fresh and vibrant flavors of pesto with the savory and nutty taste of Parmesan cheese to create a unique and delicious bread that’s perfect as an appetizer, brunch, side dish or snack.

Preparation time 1 Hour 30 minute

cooking time 25 minute

total time 1 Hour 55 minute

raw material

Dough Recipe

  • 1 cup warm milk
  • 1 tablespoon instant dry yeast
  • 2 tablespoon White sugar
  • 1 teaspoon Salt
  • 3 tablespoon salted butter softened
  • 1 big egg
  • 3 cup all purpose flour

Pesto Parmesan Stuffing

  • 1/4 cup salted butter melted
  • 1/4 cup parmesan cheese grated
  • 1/2 cup Prepare the Pesto

ingredients

  • 1 big protein
  • 1 tablespoon water
  • 1/2 cup Shredded Parmesan Cheese

instruct

Dough Recipe

  • In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add the flour. Use the dough hook and turn on low speed.

  • Once the flour begins to incorporate into the dough, increase the speed to medium. Add more flour as needed to pull the dough away from the sides of the bowl. The dough mixture should be soft and sticky, but not stick to your hands.

  • Add more or less flour until the dough reaches the desired consistency. The amount of flour you add when making bread is always an approximation and should be determined by feel.

  • Transfer dough to a lightly greased mixing bowl. Cover with a towel and let rise until doubled in size, about 1 hour.

Shaping and Baking Instructions

  • Take the dough and divide it into 4 equal parts. Roll each piece into a large circle, about the width of the baking sheet. ⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣

  • Place one circle on a baking sheet lined with parchment paper.Spread 1/3 of the pesto evenly over top, leaving 1/4 inch around the edge of the circle

  • Continue layering the remaining sections, but lay the 4th and final section flat on top. ⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣

  • Use a small 2″ bowl to mark the center (or eyeball), then use a knife to cut 16 equal lines, leaving the small circle in the center. ⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣

  • Take two strands and twist in opposite directions 2-3 times, then pinch the edges to seal. Continue to fit the pieces together until all the pieces fit together to form a large star shape. ⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣

  • In a small bowl, whisk together egg whites and water until fully combined. Brush the surface of the loaf with the egg wash with a pastry brush. Sprinkle with extra Parmesan cheese.

  • Bake immediately in a 350°F oven (do not rise) for 20-25 minutes. ⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣⁣ Cool and serve plain, or dipped in marinara (optional).

notes

Please visit website for other flavor variations, including fillings and toppings.
www.thestayathomechef.com

Serve: 1piece | Calories: 362kcal | carbohydrate: 37G | protein: 11G | fat: 19G | Saturated fat: 9G | Polyunsaturated fats: 1G | Monounsaturated fats: 4G | Trans fat: 0.4G | cholesterol: 54mg | sodium: 654mg | Potassium: 109mg | fiber: 1G | sugar: 5G | Vitamin A: 709unit | Vitamin C: 0.001mg | calcium: 199mg | iron: 2mg

Pesto Parmesan Bread