This is a sponsored post for HemisFares™ brand that is available exclusively at Kroger family of stores. All opinions are honest and 100% my own
I love anything Italian, no seriously can’t think of a dish I don’t enjoy or even love! Pastas, fresh sauces, cheese, breads… gelato!!! It’s hard to go wrong with an Italian dish. But I had no idea there was such a thing as RED pesto! It’s AMAZING!
When I was asked to create a recipe using this HemisFares Pesto I immediately thought of a bread. I was planning on creating a basic braid – but then I recalled this star bread and thought “perfect”. So I ran to my local Smiths grocery store to pick up the Pesto and low and behold there was the classic green, and right next to it this red pesto! I had to get both and give them a try!
So the green pesto is made with classic ingredients like genovese basil, olive oil, pine nuts, salt, cheese and garlic – oh boy is it delicious! I thought I HAVE to make the bread with this one. THEN I tried the red pesto – with ingredients like cherry tomatoes, olive oil, balsamic vinegar, sea salt, basil and herbs and I fell in love. I decided in the end to use a little of both, two red layers and one green. But you can personalize this using one or the other or a mix like me.
The bread is of course impressive by itself – but using both colors really makes it pop. And while it looks tricky it’s actually super easy to make! it’s 4 round layers of dough with the pesto in between – then a few cuts and twists and voila – a beautiful star bread everyone will rave about!
It was also a HUGE hit with my kiddos. Seriously they finished it off in like 5 mins flat and then asked for another one. Def going to be one we make over and over again! I probably could have eaten the whole thin myself I enjoyed it that much… But dang it all my kids could smell it coming out of the oven and all came running.
- 1 C milk
- 2 1/2 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 1/4 C unsalted butter, softened
- 2 - 2 1/4 C all purpose flour
- 1 teaspoon sea salt
- 1 jar Hemisfares Pesto (or 1 of each to use both red - find 49 - and green - 50)
- 1/2 C italian blend cheese
- 1 Egg - beaten
- Course salt (optional)
- In in your mixing bowl with a dough hook add yeast, sugar and warm milk (about 40 seconds in the microwave to get it to 110 degrees), let sit for 10 mins.
- then add the butter, salt and 2 C flour and mix until the dough comes together and starts to clean the sides - add more flour if needed just 2 Tbsp at a time, don't add too much flour - you'll end up with tough dough.
- Place the dough in a lightly oiled bowl and flip to coat both sides, then cover and let rise until doubled in size, about an hour.
- punch down and divide into four equal balls.
- Roll each ball out to 10-12 inches and use a plate cut circles.
- spread the 1/3rd of the pesto onto a circle then 1/3rd of the cheese, repeat leaving the 4th final circle blank
- place a 2 inch cutter or glass in the center of the circle - this is to mark where your NOT going to cut. cut the circle into 16 wedges
- twist every two wedges the opposite direction then pinch together - repeat around
- let rise 15 mins
- preheat oven to 400
- brush with the beaten egg, sprinkle on salt if desired
- bake 15-18 mins
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