Flatten the biscuit dough. Until each piece is about 4 inches in diameter. Then add a dollop of pesto and 2-3 mozzarella pearls.
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.