Pesto Pull-Apart Bread

Ingredients:

1 13.8 ounce package vegan plant-based pizza dough (read ingredients, some mainstream brands do not animal products)

1/2 to 3/4 cup Tofutti Better Than Cream Cheese softened at room temperature

1/4 to 1/3 cup plant-based pesto

1/4 to 1/3 cup shredded plant-based mozzarella

1/2 cup melted plant-based butter

1 tablespoon dried parsley

3/4 cup favorite Marinara sauce, warmed

Directions:

Preheat oven to 350 degrees. Grease a 10-inch bundt pan. Unroll pizza dough and press or roll into an approximate 8 x 16” rectangle about 1/3 to 1/2 -inch thick on work surface. Spread with Tofutti Better Than Cream Cheese, followed by pesto, leaving a 1/2-inch margin on all sides.

Sprinkle evenly with shredded mozzarella and, starting on long edge, roll up tightly. Stir parsley into melted butter. Cut dough roll into 1-inch spirals with a serrated knife, dip each into melted butter and lay in 2 layers into prepared bundt pan, edges touching.

Pour remaining butter evenly over top. Bake 40 minutes or until golden brown. Cool about 5 minutes in pan. Carefully pour off excess butter into small ramekin. Invert bread onto serving platter and place a ramekin of heated marinara sauce in center.

Serve warm with melted parsley butter on the side.

*Created in collaboration with Betsy DiJulio of The Blooming Platter.