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Caprese Bread


  • 15 o 18 frozen white dinner rolls thawed but still cold
  • 3 T. olive oil
  • ¼ C. finely chopped fresh basil plus more for sprinkling
  • tsp. minced garlic
  • ½ tsp. garlic salt
  • Black pepper to taste
  • 4 oz. mozzarella cheese cubed & divided
  • 2 Roma tomatoes chopped, seeded & divided
  • Coarse salt


  • Generously grease a 5 x 9" loaf pan with cooking spray. Cut each roll into four even pieces and set aside.
  • In a small bowl, stir together the oil, ¼ cup basil, garlic, garlic salt, and pepper. Dip dough pieces into the oil mixture to coat and layer half the pieces in the prepared pan. Push about ⅓ of the cheese cubes and ⅓ of the tomatoes between the dough pieces; set the remaining cheese and tomatoes aside. Top with the remaining dough. Cover the pan with sprayed waxed paper and let rise in a warm place until doubled in size, about 1 hour.
  • Once the dough has risen, preheat the oven to 350 degrees. Press the set-aside cheese cubes and tomatoes carefully into the crevices between the dough pieces.
  • Set the pan on a cookie sheet (to catch drips and ultimately help keep your oven clean) and bake 25 to 35 minutes or until golden brown and done in the center. Sprinkle with coarse salt and additional basil. Best served warm.