Name: Cheesy Pesto Pull Apart Bread Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 tsp active dry yeast; 1½ Tbsp granulated sugar; 1 tsp salt; ¾ cup + 2 Tbsp whole milk, warm; 1 large egg yolk; 5 Tbsp unsalted butter, softened; 1 cup shredded Cabot Seriously Sharp Cheddar Cheese; 1 cup shredded Cabot Monterey Jack Cheese; 4 Tbsp unsalted butter, melted; ½ cup prepared basil pesto

There's something truly irresistible about bread that you can pull apart, especially when it’s packed with layers of flavorful pesto and melty cheese. This Cheesy Pesto Pull Apart Bread Recipe is not only a feast for your taste buds but also a total crowd-pleaser, perfect for sharing on game nights or casual gatherings.

The image shows a white plate holding a round pull-apart bread with about 12 unevenly shaped cheese-topped pieces, golden brown and bubbly on top with green herb seasoning mixed throughout the bread dough. One piece is pulled out slightly from the rest on the right, showing a soft, fluffy inside with herbs. Behind the plate, two blocks of cheese with colorful wrappers—one mainly red and the other green and white—are leaning against each other on a white marbled surface. Fresh green basil leaves lay on the plate near the bread and also on the white marbled surface nearby. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Pesto Pull Apart Bread Recipe
Top Tip
How to Serve Cheesy Pesto Pull Apart Bread Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Pesto Pull Apart Bread Recipe

Why You'll Love This Recipe

Whenever I make this Cheesy Pesto Pull Apart Bread Recipe, it instantly becomes the star of the table. The way the sharp cheddar melds with mild Monterey Jack and fresh pesto tucked between soft layers of bread? Absolute magic. Plus, it’s fun to pull apart and share, which makes it perfect for social moments.

Perfect Party Starter: The pull-apart style creates bite-sized cheesy pockets ideal for sharing with friends and family.
Flavors that Pop: The sharpness of Cabot Seriously Sharp Cheddar and the herbaceous punch from basil pesto make every bite insanely delicious.
Easy To Make: Don’t let the impressive look fool you—this bread dough is forgiving and straightforward even if you’re new to baking.
Customizable: You can easily swap cheeses or add extras to suit your taste, making it a versatile recipe for any occasion.

The image shows a round pull-apart bread with about twelve golden-brown pieces arranged in a circle, each piece topped with melted cheese that is bubbly and slightly browned. The bread has a rough texture with green herbs mixed into the dough, giving it a speckled look. One piece is being lifted by a woman's hand, showing melted cheese stretching between the pieces. The bread sits on a white plate against a white marbled background, with two blocks of cheese in the blurred background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays its part to create that soft, cheesy, flavorful bread. I always recommend using good-quality cheese and fresh pesto to really bring this recipe alive. Here’s a little breakdown of what makes these ingredients shine together.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a small white bowl of active dry yeast granules, a small white bowl of granulated sugar, a small white bowl of salt crystals, a small white bowl of warm whole milk, one large whole uncracked brown egg, a small white bowl with soft unsalted butter, a small white bowl with melted unsalted butter, a small white bowl filled with shredded sharp cheddar cheese, a small white bowl filled with shredded Monterey Jack cheese, a small white bowl of vibrant green prepared basil pesto, all arranged symmetrically and proportionally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides the perfect balance of protein for a tender yet sturdy bread structure.
Active dry yeast: The magic starter for that beautiful rise and airy texture.
Granulated sugar: Feeds the yeast and adds a subtle hint of sweetness to balance the savory elements.
Salt: Enhances all flavors and strengthens the dough gluten for a great chew.
Whole milk (warm): Adds richness and helps activate the yeast efficiently.
Large egg yolk: Enriches the bread, giving it a tender crumb and lovely golden color.
Unsalted butter (softened): Gives the dough softness and buttery flavor.
Shredded Cabot Seriously Sharp Cheddar Cheese: Adds bold, tangy depth to each cheesy layer.
Shredded Cabot Monterey Jack Cheese: Melts beautifully for creamy, gooey bites.
Unsalted butter (melted): Used during assembly to keep everything moist and flavorful.
Prepared pesto: The fresh, herby punch that takes this bread from good to unforgettable.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Cheesy Pesto Pull Apart Bread Recipe is how easy it is to tailor to your liking. I love switching up the cheese depending on what I have on hand—sometimes I toss in mozzarella for extra stretch, or even sprinkle in some sun-dried tomatoes for a tangy twist.

Variation: Adding chopped olives or roasted red peppers between layers creates a Mediterranean vibe that’s been a huge hit with my friends.
Dietary Swap: Use dairy-free cheese and vegan butter for a delicious plant-based version that still pulls apart beautifully.
Seasonal Twist: Swap pesto for a roasted garlic herb spread in winter for cozy, comforting flavors.

Step-by-Step: How I Make Cheesy Pesto Pull Apart Bread Recipe

Step 1: Activate the Yeast and Mix the Dough

Start by warming your milk until it’s just warm to the touch—not hot! Then sprinkle the active dry yeast and sugar over it and let it sit for about 5–10 minutes until it’s bubbly and alive. This little yeast wake-up call guarantees a great rise. In a large bowl, combine the flour and salt, add the softened butter, egg yolk, and the yeast mixture. Stir it all together to form a sticky dough. I usually mix with a wooden spoon at first, then knead by hand for about 8–10 minutes until the dough is smooth and elastic.

Step 2: First Rise and Prepare Fillings

Place the dough in a lightly greased bowl, cover it with a damp kitchen towel, and let it rise in a warm spot for about 1 to 1½ hours until doubled in size. While your dough is rising, shred your cheddar and Monterey Jack cheeses and get your pesto ready. I like to gently melt the butter for brushing between the layers—it makes everything richer and helps keep the bread soft.

Step 3: Shape and Layer the Bread

Once risen, punch down the dough and roll it into a large rectangle on a lightly floured surface. Cut it into squares or rectangles about 2 inches wide—this is where the pull-apart part happens. Stack the pieces, brushing melted butter on each layer, then spread pesto on top and sprinkle a generous amount of both cheeses between the layers. This layered approach makes the bread irresistibly gooey and full of flavor.

Step 4: Second Rise and Bake

Place your stacked dough pieces into a greased loaf pan or round dish, cover, and let it rise again for 30–45 minutes until puffed up. Preheat your oven to 350°F (175°C) during this time. Bake the bread for 25 minutes or until the top is golden and the cheeses have melted perfectly. You’ll know it’s done when it smells amazing and the top looks irresistibly toasty.

Top Tip

After making this Cheesy Pesto Pull Apart Bread Recipe several times, I’ve learned a few tricks that make a huge difference. These tips help ensure your bread is soft inside, perfectly cheesy, and easy to pull apart every time.

Warm Milk is Key: Always make sure the milk is lukewarm but not hot to prevent killing the yeast, which would stop your dough from rising properly.
Don’t Overload the Layers: Too much cheese or pesto can make the bread soggy—use just the right amount for balance.
Allow Proper Rising Time: Patience really pays off here; rushing the rises can leave your bread dense instead of fluffy.
Brush the Top Before Baking: A light butter brush on top before baking gives the crust a beautiful golden color and extra flavor.

How to Serve Cheesy Pesto Pull Apart Bread Recipe

cheesy pesto pull apart bread - Serving Suggestion

Garnishes

I usually sprinkle freshly chopped basil and a pinch of flaky sea salt on top after it comes out of the oven. Sometimes, a light drizzle of extra virgin olive oil adds just the right finishing touch and enhances the pesto flavors even more. It’s simple but elevates the whole experience.

Side Dishes

This bread pairs wonderfully with a fresh green salad or a bowl of tomato soup. On game nights or casual get-togethers, I like serving it alongside roasted veggies or charcuterie boards to keep things relaxed but delicious.

Creative Ways to Present

For special occasions, I’ve arranged the pull-apart pieces on a wooden platter surrounded by dollops of pesto and bowls of olives and sun-dried tomatoes. It turns the bread into an edible centerpiece and sparks conversation as everyone digs in.

Make Ahead and Storage

Storing Leftovers

Leftover cheesy pesto bread stores well in an airtight container at room temperature for up to two days. I like to wrap it tightly in foil, then keep it in a bread box to maintain that soft texture without drying out.

Freezing

I often freeze the bread after baking by wrapping it tightly in plastic wrap and then foil. When thawed, it still tastes fresh, and the texture stays wonderfully soft. Just let it come to room temperature before reheating.

Reheating

To reheat, I pop it in a 350°F (175°C) oven for about 10 minutes, loosely covered with foil so it warms through without drying out. The cheese melts back to ooey-gooey perfection, and the crust crisps lightly on the edges.

Frequently Asked Questions:

Can I make the dough ahead of time?

Yes! You can mix the dough and let it rise once, then refrigerate it overnight. The next day, shape the bread and continue with layering and the second rise before baking. This slow fermentation actually develops more flavor.

What if I don’t have both types of cheese?

It’s fine to use just one cheese or swap with others like mozzarella, fontina, or gouda. The key is to use cheeses that melt well for that gooey pull-apart effect.

Can I use homemade pesto?

Absolutely! Homemade pesto adds a fresh, vibrant flavor and makes the bread even more special. Just be sure it’s not too watery to avoid sogginess.

Is this recipe suitable for beginners?

Definitely. The dough is forgiving, and the step-by-step layering makes it easy and fun. Just keep an eye on your dough rising times and don’t rush the process.

Final Thoughts

This Cheesy Pesto Pull Apart Bread Recipe truly holds a special place in my kitchen repertoire—its warmth, cheesy goodness, and that vibrant basil flair always bring smiles to the table. I can’t recommend it enough if you want a fun, shareable, and utterly delicious treat. Give it a try and watch it disappear fast; your friends will thank you!