Best Mozzarella And Basil Pesto Tramezzini Recipes

MOZZARELLA AND BASIL PESTO TRAMEZZINI

Steps:

• Spread a thin layer of basil pesto over each slice of white bread.
• Cover half the bread slices with the mozzarella slices; the layer of mozzarella should be about ¼ inch thick.
• Season with salt and pepper before covering with the remaining slices of bread.
• Before serving, use a serrated knife to remove the crusts and cut each sandwich into triangles.

TORTELLINI WITH BASIL PESTO, CHERRY TOMATOES, AND MOZZARELLA

Steps:

• Cook tortellini according to package directions drain and transfer to bowl.
• If you're planning to layer your salad in a Mason jar, mix in oil to keep tortellini from sticking together.
• To layer salad, start with pesto and then add onion, tomatoes, mozzarella, and tortellini. Or, simply mix remaining ingredients with tortellini in bowl.

MOZZARELLA AND PESTO TWISTS

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
• Unroll the crescent dough sheet onto a lightly floured work surface and gently stretch into a 14-by-8-inch rectangle. Using a pizza cutter or sharp knife, cut the dough in half into two 7-by-8-inch rectangles. Using a small offset spatula or the back of a spoon, spread 2 tablespoons of the pesto on the top half of each rectangle, then sprinkle 1/2 cup of the mozzarella evenly over each half. Fold the bottom half of the dough upwards to cover the mozzarella and pesto and gently press the edges to seal.
• Cut each rectangle into 8 strips, each about 1/2 inch wide. Carefully twist each strip several times, making sure to keep the filling intact, then place on the prepared baking sheet and pinch the ends to seal. Refrigerate the twists for 30 minutes. Bake until puffed and golden brown, 13 to 15 minutes. Serve warm.

TOMATO, MOZZARELLA & PESTO PANINI RECIPE - (4.2/5)

Steps:

• Preheat a panini grill machine. Core the tomatoes and slice the tomatoes and mozzarella 1/4-inch thick. Place the bread slices on a work surface. Spread each slice evenly with pesto. Place a layer of mozzarella (about 2 slices) on half of the bread and cover with a layer of tomato. (If the tomatoes are large, it will only be one slice.) Sprinkle the tomato with salt. Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with softened butter. Grill the sandwiches in batches on the panini grill for 2 to 3 minutes, until the mozzarella starts to ooze. Cut each sandwich in half. Serve warm.