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Sun-Dried Tomato Bread Recipe

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This recipe for Sun-Dried Tomato Bread, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Casey Mock


Olive oil
1 can (11-13 oz) French bread dough
2 T. sun-dried tomato pesto
2 T. shredded Parmesan cheese blend, divided

Preheat oven to 350. Use greased baking sheet.

Coat baking sheet lightly with olive oil.
Unroll dough on working surface; coat with pesto up to 1" from edge.
Sprinkle with 1 T. cheese.
Roll lengthwise.
Place on greased baking sheet, seam side down.
Sprinkle with remaining 1 T. cheese.
Bake in 350 oven for 18-20 minutes or until golden brown.




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