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
Large Mixing Bowl
- 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 TBSP 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.
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