- 1 (16-ounce) package hot roll mix (we tested with Pillsbury)
- 1/2 cup plus 2 tablespoons (2.5 ounces) shredded provolone cheese, divided
- 1 1/4 cups hot water (120° to 130°)
- 1 large egg
- 1 (3.5-ounce) jar pesto basil sauce (we tested with Alessi)
- 1 tablespoon pine nuts
How to Make It
Combine roll mix, yeast packet, and 1/2 cup cheese in a large mixing bowl, stirring well; add hot water and egg, beating 2 minutes at medium speed of a heavy-duty electric stand mixer. Add pesto, beating well.
Scrape dough from sides of bowl. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Stir dough 25 strokes with a wooden spoon.
Spoon batter into a greased 2-quart round casserole; sprinkle with pine nuts.
Sprinkle batter with remaining 2 tablespoons cheese. Bake at 350° for 45 minutes or until loaf is brown.