Pull Apart Bread Wreath
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 biscuits and jarred pesto this stunning bread wreath can be on the table in less than an hour!
Servings: 10 servings
Calories: 787kcal
Equipment
- Baking Tray
- Parchment Paper
- Large Mixing Bowl
- Permanent Marker
Ingredients
- 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
Instructions
- 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!
Notes
- Bread wreath is best served the day it is made but can be kept in an airtight container for up to one day.
Nutrition
Serving: 3pieces | Calories: 787kcal | Carbohydrates: 41g | Protein: 36g | Fat: 56g | Saturated Fat: 16g | Cholesterol: 68mg | Sodium: 1019mg | Potassium: 194mg | Fiber: 2g | Sugar: 3g | Vitamin A: 338IU | Calcium: 675mg | Iron: 3mg