Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm 2% milk (110° to 115°)
1 large egg, room temperature
1/4 cup butter, softened
2 tablespoons sugar
1 teaspoon salt
3-1/4 to 3-3/4 cups all-purpose flour
1/2 cup prepared basil pesto
6 tablespoons grated Parmesan cheese, divided
1/4 cup sun-dried tomato pesto
2 tablespoons butter, melted
Optional: Additional grated Parmesan cheese, basil pesto, torn fresh basil and marinara sauce

Thanks for your SHARES!

Lemon Curd Pound Cake: A Timeless Treat from Grandma’s Kitchen

Simple and fast dumpling soup, ideal for busy weeknights.

This is a favorite for weeknight meals with my husband and a crowd-pleaser at our parties

Baked Reuben

CREAMY BAKED MAC AND CHEESE

Dennis Quaid’s Reagan Becomes the #1 Movie in the Whole World Despite Being Banned from Liberal Hollywood

Breaking: Kid Rock and Oliver Anthony Pull the Plug on New York From Their ‘Long Live America’ Tour, “Backing the 45th With Pride”

Breaking: CBS Offers Tim Allen and Richard Karn $1 Billion for a Non-Woke Sitcom, “Bound to Make Waves”

This recipe is heavenly and divine! I wasn’t sure about it at first as it’s not typical, but it came out fantastic!.