Susan Otten
Charleston, South Carolina
Roasted bell pepper and pesto add Italian flavors to this tasty bread that's baked with Pillsbury™ pizza crust.
Braided Italian Flag Bread
- Prep Time 15 min
- Total 40 min
- Ingredients 7
- Servings 6
Ingredients
- 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
- 3 tablespoons finely chopped roasted red bell peppers (from 7.25-oz. jar), well drained
- 2 tablespoons purchased pesto, well drained*
- 2 tablespoons cream cheese with chives and onions
- 1 egg
- 1 teaspoon water
- 1 teaspoon sesame seed
Instructions
-
Step1Move oven rack to highest position. Heat oven to 375°F. Unroll dough onto ungreased cookie sheet; press to form 12x10-inch rectangle. Cut dough into 3 lengthwise strips.
-
Step2Spread roasted peppers to within 1/2 inch of edges of 1 strip. Spread pesto to within 1/2 inch of edges of second strip. Spread cream cheese to within 1/2 inch of edges of third strip.
-
Step3In small bowl, combine egg and water; beat well. Brush long right edge of each strip lightly with egg mixture. Starting with long left edge, carefully roll each strip into long rope. Pinch edges and ends to seal, turning so seam side is down. From center, loosely braid ropes to each end. Pinch ends together to seal. Brush with egg mixture; sprinkle with sesame seed.
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Step4Bake at 375°F. on highest oven rack for 15 to 20 minutes or until golden brown. Remove bread from cookie sheet. Cool 5 minutes. Serve warm. Store in refrigerator.
Nutrition
180
Calories
7g
Total Fat
6g
Protein
23g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1/6 of Recipe
- Calories
- 180
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 2g
- 10%
- Cholesterol
- 40mg
- 13%
- Sodium
- 320mg
- 13%
- Total Carbohydrate
- 23g
- 8%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 2g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 8%
- 8%
- Calcium
- 2%
- 2%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 1 1/2 Fat;Tips from the
Pillsbury Kitchens
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