Best Savory Tomato Bell Pepper Bread Recipes

SAVORY PULL-APART BREAD

Savory Pull-Apart Bread image

Similar to pizza, this Bisquick® mix-based crust boasts flavor-packed Mediterranean herbs, veggies and cheese.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

10 sun-dried tomato halves, (not packed in oil)
2 cups Original Bisquick™ mix
1 package (8 ounces) feta cheese, coarsely crumbled
3/4 cup milk
3/4 cup roasted red bell peppers, from 7-ounce jar, drained and finely chopped
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 garlic clove, finely chopped
2 tablespoons olive or vegetable oil

Steps:

Heat oven to 425°F. Grease square pan, 9x9x2 inches. Cover dried tomatoes with boiling water. Let stand 10 minutes; drain. Finely chop tomatoes.
Mix Bisquick mix, tomatoes, half of the cheese and the milk in medium bowl until dough forms. Mix remaining cheese, the bell peppers, oregano, basil, garlic and oil in small bowl. Drop half of the dough by tablespoonfuls closely together in irregular pattern in pan. Spoon half of the cheese mixture over dough. Drop remaining dough over cheese mixture. Top with remaining cheese mixture.
Bake about 20 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 330, Carbohydrate 31 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1060 mg

ROASTED RED PEPPER BREAD

Roasted Red Pepper Bread image

These savory loaves are moist, tender and loaded with flavor from grated Parmesan cheese and roasted sweet red peppers. They're fantastic at dinner or as an appetizer. -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 11

Ingredients

1-1/2 cups roasted sweet red peppers, drained
1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1-1/4 cups grated Parmesan cheese, divided
1/3 cup warm 2% milk (110° to 115°)
2 tablespoons butter, softened
1-1/4 teaspoons salt
3-1/4 to 3-3/4 cups all-purpose flour
1 large egg
1 tablespoon water
1-1/2 teaspoons coarsely ground pepper

Steps:

Place red peppers in a food processor; cover and process until pureed. In a large bowl, dissolve yeast in warm water. Add the red peppers, 1 cup cheese, milk, butter, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough into 6 pieces. Shape each into an 18-in. rope. Place 3 ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 1 hour., In a small bowl, combine egg and water; brush over braids. Sprinkle with pepper and remaining cheese. Bake at 350° for 18-22 minutes or until golden brown.

Nutrition Facts : Calories 99 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 254mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

SAVORY ROASTED PEPPER BREAD FOR THE BREAD MACHINE

Savory Roasted Pepper Bread for the Bread Machine image

Adapted from Gold Medal that makes a one and half pound loaf. It is really good with basil, roasted pepper, and goat cheese for a sandwich.

Provided by WiGal

Categories Yeast Breads

Time 3h5m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup water
1/4 cup roasted red pepper, chopped
1 tablespoon butter
2 tablespoons low-fat unsweetened yogurt
2 garlic cloves
3 cups bread flour
3 tablespoons parmesan cheese
2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 teaspoons dried basil
2 teaspoons bread machine yeast