Eggplant & Sun-Dried Tomato Pull-Apart Bread
The holiday season is in full swing and it's party time! Looking for something yummy and festive to serve or bring to your next holiday party? This pull apart bread is perfect and has so many great bold flavors! The festive round shape and green basil pesto glaze transform this appetizer into a Christmas wreath!
Ingredients:
1 eggplant
A sprinkle of garlic powder
2 cans refrigerated crescent roll dough
1 package sun dried tomatoes
2 slices mozzarella cheese, cut into strips
Salt
FOR PESTO: (or you can buy store bought)
1 bunch of fresh basil leaves
1 clove garlic, minced
olive oil
grated parmesean cheese
Tools:
Pizza pan
Food processor or nutribullet
Preheat oven to 400 degrees
Step#1
Peel eggplant and slice into strips. Place on paper towel and sprinkle salt on top. Let sit still for 20 minutes to draw out the water and bitterness. Rinse and squeeze out excess liquid.
Step#2
While eggplant is drawing out water, using a food processor (or Nutribullet), place basil, garlic, parmesan and a healthy amount of olive oil inside and blend until creamy.
Step#3
Spray a skillet with nonstick spray and place eggplant strips on medium heat until soft and golden in color.
Step#4
Open one can of crescent roll dough and arrange in a circle on a pizza pan covered in foil.
Step#5
Brush with a layer of pesto all around. Then arrange strips of mozarella around followed by strips of eggplant and sundried tomatoes.
Step#6
Open second can of dough and arrange those on top in the same manner. Crimp sides to seal closed. Brush on remaining pesto.
Step#7
Bake in 400-degree oven for 18 to 20 minutes until golden in color. Enjoy at your next holiday gathering!
