Four Leaf Pesto Clover with Pot O’ Gold Dip

All it takes is Armanino Basil Pesto, bread dough, and a little fancy folding to make these charming Four Leaf Pesto Clovers. Make a cheesy Pot O’ Gold Dip to go beside, and you have a winning appetizer for St. Patty’s Day. (Or any day!)

Ingredients

Dough
 1 lb frozen bread dough, thawed
 1 package Armanino Basil Pesto, thawed, divided
Dipping Sauce
 1 tbsp butter
 1 tbsp flour
 1 tbsp mustard powder
 ½ tsp ground white pepper
 1 cup milk
 4 oz cream cheese, cut up
 8 oz shredded sharp cheddar cheese

Directions

Dough
1

Divide dough into 4 equal pieces. Roll out each piece on lightly floured surface to approximately 10×5-inch rectangle. Spread about 3 tablespoons pesto onto each dough rectangle, leaving ¼-inch space on one long edge. Roll up tightly from the opposite long edge to create long ropes.

2

Pick up one dough roll with two hands and gently twist 2 or 3 times. Bring ends together and pinch into an elongated oval shape. Repeat with remaining dough. Arrange ovals on center of cookie sheet so that the pinched ends meet in the middle, forming a rough “four-leaf clover” shape. Ensure that a hole remains in each piece. Cover loosely with plastic wrap. Let rise 2 hours in a warm place.

3

Heat oven to 375°F. Bake dough 18-25 minutes or until golden brown. Brush with remaining pesto after removing from oven. Carefully transfer to wire rack.

Dipping Sauce
4

Melt butter in medium saucepan on medium heat. Add flour and spices; whisk constantly for 1 minute. Gradually add milk while whisking until smooth. Add cream cheese; whisk until melted. Add cheddar; whisk until smooth. If sauce appears thick, add additional milk, 1 teaspoon at a time.

Chef’s Tips

Keep cheese sauce warm in a mini slow cooker.

Ingredients

Dough
 1 lb frozen bread dough, thawed
 1 package Armanino Basil Pesto, thawed, divided
Dipping Sauce
 1 tbsp butter
 1 tbsp flour
 1 tbsp mustard powder
 ½ tsp ground white pepper
 1 cup milk
 4 oz cream cheese, cut up
 8 oz shredded sharp cheddar cheese

Directions

Dough
1

Divide dough into 4 equal pieces. Roll out each piece on lightly floured surface to approximately 10×5-inch rectangle. Spread about 3 tablespoons pesto onto each dough rectangle, leaving ¼-inch space on one long edge. Roll up tightly from the opposite long edge to create long ropes.

2

Pick up one dough roll with two hands and gently twist 2 or 3 times. Bring ends together and pinch into an elongated oval shape. Repeat with remaining dough. Arrange ovals on center of cookie sheet so that the pinched ends meet in the middle, forming a rough “four-leaf clover” shape. Ensure that a hole remains in each piece. Cover loosely with plastic wrap. Let rise 2 hours in a warm place.

3

Heat oven to 375°F. Bake dough 18-25 minutes or until golden brown. Brush with remaining pesto after removing from oven. Carefully transfer to wire rack.

Dipping Sauce
4

Melt butter in medium saucepan on medium heat. Add flour and spices; whisk constantly for 1 minute. Gradually add milk while whisking until smooth. Add cream cheese; whisk until melted. Add cheddar; whisk until smooth. If sauce appears thick, add additional milk, 1 teaspoon at a time.

Four Leaf Pesto Clover with Pot O’ Gold Dip
Yields16 Servings
Prep Time2 hrs 15 mins
Cook Time20 mins

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