@pillsbury
PillsburyUpgrade grilled cheese and tomato soup with this Pesto Mozzarella Crescent Loaf! 🌿🧀🥐🍞 Flaky crescent dough swirled with pesto, mozzarella, and parm, dipped in warm tomato soup. It’s your comfort food upgrade. Would you dip or dunk? 👇 Ingredients: 2 cans Pillsbury Original Crescent Rolls (8 count) ⅔ cup prepared basil pesto 1½ cup shredded whole milk mozzarella cheese 3 tablespoons grated Parmesan cheese, divided 2 tablespoons garlic-herb butter, melted 2 cans Progresso Vegetable Classics Tomato Basil Soup (19 oz) Directions: 1. Heat oven to 350°F. Line a standard loaf pan with parchment paper, leaving a little overhang on the long sides. 2. Unroll both cans of dough; do not separate the triangles. Pinch the diagonal seams together on each sheet to create two large dough rectangles. 3. Divide the pesto evenly between the dough rectangles (using ⅓ cup per rectangle), spreading it into an even layer and leaving a ½-inch border around the edges. Sprinkle evenly with the mozzarella (about ¾ cup per rectangle) and 2 tablespoons Parmesan (1 tablespoon per rectangle). 4. Starting with the short side of each rectangle, roll the dough into a log, pinching the seams to seal. Place side-by-side, seam-side down in the prepared loaf pan. 5. Brush the tops of the logs evenly with the melted garlic-herb butter and sprinkle with the remaining 1 tablespoon Parmesan. 6. Cover loosely with foil and bake for 45 minutes. Remove the foil and continue baking for 15–20 minutes, or until the loaf is deep golden brown and the dough is cooked through. 7. Let cool in the pan for 10 minutes. Using the parchment overhang, carefully lift the loaf from the pan and transfer to a wire rack. Let cool for 10 minutes.
On the profile · Sep 23, 2026