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Pesto Loaf Recipe

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This recipe for Pesto Loaf, by , is from Miller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Miller
Added: Thursday, June 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 loaves sweet Italian Bread (best is at Marsh Grocery and you can order it from them for next day. Kroger has the Italian sweet loaf that is very good also). If they don’t have this, don’t get French bread as it is too hard and regular Italian bread is too thick. You need a semi-thick loaf.
¼ lb. Genoa salami
¼ lb. Italian Beef (cut i
nto smaller pieces)
1 pkg. Shredded Mozzarella cheese
Pesto (in a jar in the Italian section of your store)
Italian Salad Dressing
Italian seasoning blend

Directions:
Directions:
Place each bread loaf on a sheet of aluminum foil. Cut slits ¾ of the way down in each bread loaf, about ¾” apart. I usually cut 16 or 18 slits on an angle. Beginning in the first slit and every other slit to the end, cover both sides of the slit with pesto, then insert a rolled piece of the salami and a piece of the beef, then add a little cheese. Continue doing this across the loaf. When done, cover the top with mozzarella cheese and drizzle the salad dressing over the top then sprinkle with seasoning. Place more foil across the top, fold foils together to seal and bake in a 350 oven for 25 min. Do this for the second loaf, as well. After you take it out of the oven, unwrap the foil and serve by beginning at the end and pulling apart the little sandwiches. The first one you will pull from the end and insert your other finger in the non-filled slit. You will have9 or 10 little sandwiches per loaf.

Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
Can be wrapped in foil to keep warm.

 

 

 

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