Christmas Pull-Apart Pizza Wreath

By Leah Maroney

Updated 10/31/18

Christmas pull apart pizza recipe

The Spruce Eats / Diana Chistruga

  • Total: 85 mins
  • Prep: 60 mins
  • Cook: 25 mins
  • Yield: 1 pizza wreath (serves 6)
Nutritional Guidelines (per serving)
336 Calories
22g Fat
26g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 pizza wreath (serves 6)
Amount per serving
Calories 336
% Daily Value*
Total Fat 22g 28%
Saturated Fat 10g 49%
Cholesterol 74mg 25%
Sodium 671mg 29%
Total Carbohydrate 26g 9%
Dietary Fiber 3g 12%
Protein 10g
Calcium 233mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This beautiful pull apart pizza wreath is a great addition for your Christmas or holiday menu. The little stuffed rolls make it simple to serve and even easier to eat. You can make this recipe even more effortless by using store-bought dough or prepared biscuit dough.

It tastes best served warm, but it is also delicious at room temperature. Whichever option you chose, your guests will be sure to come for more!

Ingredients

  • 1 cup water (lukewarm)
  • 1 1/2 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon olive oil
  • About 3 cups of flour
  • 4 whole milk mozzarella string cheeses (each cheese cut into four pieces)
  • About 20 pepperoni (cut into quarters)
  • 1 egg yolk (beaten)
  • 4 tablespoons salted butter
  • 1 tablespoon olive oil
  • 3 cloves garlic (finely chopped)
  • 2 tablespoons parsley (chopped)
  • Garnish: Fresh rosemary
  • 1 (15-ounce) can of pizza sauce or other pasta sauce of your choice

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Christmas pull apart pizza
    The Spruce Eats / Diana Chistruga

  2. Stir together lukewarm water, yeast, salt, sugar and olive oil in a measuring cup. Then let sit for about 10 minutes. You should see the yeast start to bubble and grow.

    Stir together water
    The Spruce Eats / Diana Chistruga

  3. Place the yeast mixture in a large bowl or the bowl of a stand mixer. Gradually add the flour, stirring or using the dough hook attachment until the flour is completely combined and the dough forms a ball.

    Place yeast in bowl
    The Spruce Eats / Diana Chistruga

  4. When the dough is finished rising, punch down the dough and place on a floured surface. 

    Dough rising
    The Spruce Eats / Diana Chistruga

  5. Add olive oil to the sides of the bowl and cover with a towel. Place in a warm area or just on the counter and allow it to rise for one hour.

  6. Cut the dough into 16 equal-sized pieces. Roll each piece into a ball. 

    Cut dough
    The Spruce Eats / Diana Chistruga

  7. Place a small ramekin on the center of a parchment lined baking sheet. You will form the wreath around the ramekin. 

    Place ramekin in center
    The Spruce Eats / Diana Chistruga

  8. Flatten one of the balls and add a piece of mozzarella and a few sections of pepperoni to the center of the circle. 

    Flatten balls
    The Spruce Eats / Diana Chistruga

  9. Pull the edges of the dough around the filling and seal it with a twist. Place it seal side down close to the ramekin, leaving a little space as the dough will rise.  

    Seal dough
    The Spruce Eats / Diana Chistruga

  10. Repeat until you have 8 balls surrounding the ramekin. Then, place the final 8 balls around the original 8 balls, in between each space. 

    Place dough around ramekin
    The Spruce Eats / Diana Chistruga

  11. Remove the ramekin and cover with a clean dish towel and allow to rise for another 20 minutes. Preheat the oven to 425 F while the dough is rising again. 

    Remove ramekin
    The Spruce Eats / Diana Chistruga

  12. Brush the top of each ball with the beaten egg. 

    Brush each ball
    The Spruce Eats / Diana Chistruga

  13. Bake for about 20 minutes or until golden brown. While the wreath is baking, melt the butter with the garlic, olive oil, and parsley in the microwave or in a small saucepan.

    Sauce in pot
    The Spruce Eats / Diana Chistruga

  14. Remove the wreath from the oven and spoon the garlic and butter mixture over the top of the bread. 

    Remove wreath
    The Spruce Eats / Diana Chistruga

  15. Transfer the bread to a platter and serve with warmed pizza sauce (you can place the sauce in the original ramekin).

    Transfer bread
    The Spruce Eats / Diana Chistruga

  16. Garnish with sprigs of fresh rosemary if you wish and enjoy!

    Garnish
    The Spruce Eats / Diana Chistruga

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