Sundried Tomato Alfredo Cheesy Bread

It's another month, and that means time for another Secret Recipe Club post!

This month, I was given White Lights on Wednesday as the blog from which to pick a recipe. I absolutely love Julie's blog. Her recipes all look simply amazing and we both share a love of French bread and (my personal favorite)! And that's why her recipe for Poblano Bacon Cheesy Bread was my recipe of choice for this month.

With only 4 ingredients, this really could not be easier. I tweaked the recipe a bit (and got it down to only 3 ingredients!) by using sundried tomato alfredo sauce and also crescent rolls in lieu of biscuits (it's what I had on hand and so I wanted to work with what I had!). Though I didn't quite read the instructions properly - I thought it called for an entire jar of sauce, not just a cup...woops! It was an ok accident to make though. The bread turned out gooey and saucy. Though I think next time I'll follow the one cup, this was a great Saturday evening treat and I can't wait to try it for a dinner party next week. Shaun and I have already been brainstorming different variations!

Sundried Tomato Alfredo Cheesy Bread

*Adapted from White Lights on Wednesday

1 can Pillsbury crescent rolls or biscuits

1 cup sauce of your choice 

2 cups shredded mozzarella

Preheat oven to 375 degrees. Spray a 9x9" pan with cooking spray and set aside.

Unroll the crescents and tear each one into 6 - 8 pieces. Shape loosely into balls and place into a mixing bowl. Add in sauce and 1 cup of cheese. Mix gently with a rubber spatula and pour into baking dish. Sprinkle with remaining cheese. Bake for about 20 minutes, let cool slightly and devour!

I am already dreaming of the next cheesy bread experience. Thanks so much Julie for sharing this amazing (and simple!) recipe! Oh and next time? There Will Be Bacon (coming soon to a theater near you...).