This pull apart bread wreath is a fun and festive holiday appetizer that uses simple store-bought ingredients in a unique and creative way! With a little help from canned biscuit dough, jarred pesto sauce, and fresh mozzarella pearls this stunning bread wreath can be on the table in less than an hour!
Each roll is stuffed with pesto and fresh mozzarella pearls before being brushed with butter and baked until golden brown. Serve this pesto-packed cheese bread with your favorite marinara sauce for a quick snack that will please even the pickiest eaters in your family!
Ingredients for this recipe
- Canned Biscuit Dough
- Mozzarella Pearls (Yay! Wisconsin Cheese!)
- Jarred Pesto
- Italian Seasoning
- Marinara Sauce
And that’s it! Just six ingredients + a baking sheet and you’ll be enjoying the easiest (and tastiest) holiday appetizer you’ve ever laid your eyes on! Here’s how to make it:
How to make a bread wreath?
- First, make a circle. On a piece of parchment paper. This will be the guide for the wreath! I traced the largest mixing bowl I have – which is 12 inches wide – and then flipped the paper over so the bread never touches the ink.
- Flatten the biscuit dough. Until each piece is about 4 inches in diameter.
- Add the pesto. Just a dollop, adding too much will cause the pesto to leak out of the rolls during baking. I’d say about ½ - 1 teaspoon is enough pesto!
- Add the cheese. Two mozzarella pearls per roll was the perfect amount. It got all perfectly melty and gooey in the oven, but didn’t take up so much room that the roll wouldn’t close.
- Form the bread ball. By gathering the edges and pinching closed to seal.
- Shape the wreath. By making two consecutive circles for dough balls over your traced circle.
- Brush with butter and sprinkle with Italian seasoning. So each and every roll bakes up golden brown and delicious.
- Bake the bread wreath. In just twenty minutes! There’s no rising or proofing thanks to using canned biscuit dough!
- Serve with dipping sauce. This bread wreath was made for marinara sauce!
Why you’ll love it:
- It’s semi-homemade. There’s no need to make your own bread dough or basil pesto when the stuff from the grocery store is equally delicious and infinitely quicker! During the busy holiday season I’m always looking for ways to streamline my meal times.
- Classic Italian flavors. There’s something about tomato, basil, and mozzarella that is just *chef’s kiss* to my stomach and my heart! They pair so perfectly in this dish, just like a caprese salad!
- It’s fun and festive! There’s the red and green of it all, but also, the ease! Beginning cooks can impress dinner guests with no trouble! Or parents can get their kids in the kitchen with them this holiday season.
Pull Apart Bread Wreath
- Baking Tray
- Parchment Paper
- Large Mixing Bowl
- Permanent Marker
- 30 refrigerated biscuit dough rounds (I used Pillsbury. The tubes came with 5 biscuits each.)
- ½ cup jarred pesto
- 60 mozzarella pearls (I love BelGioioso)
- 2 tablespoon butter melted
- 2 tsp. Italian seasoning
- Marinara sauce for dipping
- Preheat oven to 400 degrees. Using a permanent marker, trace the opening of a large mixing bowl on a piece of parchment paper. Place the paper, ink side down, on a baking sheet. This will be the guide for your bread wreath!
- Flatten each biscuit round until about 3-4 inches wide in diameter (just press down gently with your hands) and add a small dollop of pesto in the center (about ½ - 1 tsp). Top the pesto with two mozzarella pearls.
- Bring the edges of the dough up and over the cheese and pesto, pinching closed to seal, while rotating to form a round ball.
- Arrange the dough balls in two concentric circles inside the traced outline. The dough should be touching, but there’s no need to push the balls together.
- Brush the tops of the dough balls with butter and sprinkle with Italian seasoning.
- Bake in preheated oven for 20 – 22 minutes, or until the rolls are deeply golden brown.
- Serve with warm marinara sauce for a delicious and easy holiday appetizer!
- Bread wreath is best served the day it is made but can be kept in an airtight container for up to one day.