62845 pesto provolone batter bread Recipes

sliced provolone, italian bread , cut crosswise into 1/2-inch-thick slices

jarred pesto sauce, sourdough bread, fontina or 4 slices provolone cheese or 4 slices mozzarella cheese, roasted red peppers, cheddar cheese slices

butter, softened, garlic cloves, minced, worcestershire sauce, italian bread (or vienna bread), sliced provolone cheese

italian bread, olive oil, minced garlic, dried oregano, crushed red pepper flakes (optional), provolone cheese or 5 slices mozzarella cheese

eggplant, olive oil, havarti cheese, shredded, pesto sauce, sandwich bread , of your choice

proofed sourdough starter, butter, milk, salt, sugar, ground cinnamon, ground nutmeg, raisins, chopped nuts, bread flour

crusty cheese batter bread, this bread is even better toasted , which accentuates the cheesy flavor., milk, butter, honey, salt , or 1 1/2 tsp if using fresh parmesan, grated fresh parmesan or sharp cheddar cheese, or a mixture, dry yeast, sugar or honey, warm water, eggs, unbleached white flour, approximately

provolone (sliced thin), roasted red peppers, cream cheese, softened, garlic crushed, pesto sauce, black olives( chopped very small), sundried tomatoes (chopped very small just enough for 1 layer), if i can only get them in oil i rinse them good and dry, french bread

carapelli extra virgin olive oil, rustic italian or sourdough bread, prepared basil pesto, provolone cheese, prosciutto, whole, well-drained bottled roasted red peppers , cut into strips

prepared basil pesto sauce, sourdough bread, lightly toasted, mayonnaise, freshly grated parmesan cheese, provolone cheese, shredded smoked mozzarella cheese, lettuce leaf, tomato

hot roll mix (we tested with pillsbury), shredded provolone cheese, divided, water (120o to 130o), egg, pesto basil sauce (we tested with alessi), pine nuts

provolone cheese, sliced thin (divide in 3 s), roasted red peppers, cream cheese , softened so that is very spreadable., garlic, crushed, pesto sauce, italian bread or 1 loaf french bread

tb extra-virgin olive oil, garlic cloves, peeled, -ends removed, minced, lg thick slices of crusty bread, provolone cheese, freshly grated parmesan -cheese

water, water, flour, sugar, salt, yeast, pesto sauce, pine nuts

mayonnaise, jarred pesto sauce, sourdough bread slices, fontina cheese slices, roasted red bell peppers, drained and chopped, cheddar cheese slices

bread flour, sugar, dried parsley flakes, garlic powder, bread machine yeast, dried oregano, dried basil, salt, water, low-fat milk, commercial pesto, olive oil

stone-ground cornmeal, sugar, salt, baking soda, lard or vegetable shortening, eggs, lightly beaten, buttermilk (you will need enough to make a batter about the thickness of pancake batter; the amount of needed will vary according to the fineness of the cornmeal used, the thickness of the and the size of the eggs)

dried basil, dried oregano, salt, black pepper, thick) slices eggplant (about 1 1/2 lb), thick) slices yellow tomato (about 10 oz), thick) slices red tomato (about 10 oz), french bread, sun-dried tomato pesto, provolone cheese, each cut in half, gourmet salad greens