|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 3g||12%|
|*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.|
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!
- 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
Gather the ingredients.
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.
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.
When the dough is finished rising, punch down the dough and place on a floured surface.
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.
Cut the dough into 16 equal-sized pieces. Roll each piece into a ball.
Place a small ramekin on the center of a parchment lined baking sheet. You will form the wreath around the ramekin.
Flatten one of the balls and add a piece of mozzarella and a few sections of pepperoni to the center of the circle.
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.
Repeat until you have 8 balls surrounding the ramekin. Then, place the final 8 balls around the original 8 balls, in between each space.
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.
Brush the top of each ball with the beaten egg.
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.
Remove the wreath from the oven and spoon the garlic and butter mixture over the top of the bread.
Transfer the bread to a platter and serve with warmed pizza sauce (you can place the sauce in the original ramekin).
Garnish with sprigs of fresh rosemary if you wish and enjoy!