Sun-dried Tomato Bread

So simple, you have to wonder why you don’t make this every night.

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tomato breadSun-Dried Tomato Bread

Pompeian Seed Oil (coat pan)
1 can French bread dough(11-13 oz)
2 tbs. DiGiorno Shredded Three cheese blend.
2 tbs Classico Sun Dried tomato pesto

Preheat oven to 350 degrees. Coat baking sheet lightly with oil, Unroll dough on work surface and coat with pesto, up to one inch of edge.

Sprinkle the 1 tbs of cheese, roll lengthwise. Place on making sheet, seam side down, sprinkle with remaining 1 tbs cheese.

Bake 18-20 Minutes or until golden brown! Serve warm (of course).

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