Steps

• Step 1

  Preheat the Traeger with the lid closed to Set the temperature to 350°F; this will take about 15 minutes.

• Step 2

  Using a bread knife and leaving the bottom 1 inch of the bread intact, slice rows in one direction about 1½-inches wide. Rotate the bread 90 degrees and cut in the other direction, creating cubes. Use your fingers to widen the bread cuts some.

  Ingredients

  • 1  sourdough round or loaf, or rustic French or Italian loaf

• Step 3

  Place the bread on a sheet of foil large enough to wrap around the entire loaf. Pour the melted butter into the bread cuts. Using a spoon, spread the pesto into the cuts, then stuff the cuts with the cheese.

  Ingredients

  • 1/2 Cup butter, melted

  • 1 Cup prepared pesto

  • 1 1/2 Cup shredded Italian-style blended cheese

• Step 4

  Fold up the edges of the foil to wrap up the loaf and transfer to a baking sheet. Place the baking sheet directly on the grill grate.

• Step 5

  Bake for 15 minutes then unwrap the foil and cook until the cheese is melted, about another 10 minutes. Remove from the foil and serve. Enjoy!

  00:25

  350 ˚F / 177 ˚C

• Step 6

  Follow along as we give you a recipe each day this week from The Dan Patrick Show Game Day Recipes eBook.