Cheesy Pesto Wreath
This stunning Christmas wreath appetizer combines the rich flavors of pesto and melted cheese in a beautiful presentation that's as delightful to look at as it is to eat. Perfect for holiday gatherings, this show-stopping centerpiece takes just 30 minutes of active preparation but leaves a lasting impression.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
Ingredients
Dough & Cheese Base
- 2 tubes (8 oz each) refrigerated crescent roll dough
- 8 oz cream cheese softened
- 1/2 cup basil pesto store-bought or homemade
- 1 1/2 cups shredded mozzarella cheese divided
- 1/2 cup grated parmesan cheese divided
- 1 large egg beaten (for egg wash)
Garnish
- 1/4 cup fresh basil leaves chopped
- 1/4 cup red bell pepper diced, for garnish
- 2 tablespoons pine nuts lightly toasted
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone mat.
- In a medium bowl, blend the softened cream cheese with the basil pesto until smooth and fully integrated. Add 1 cup of the mozzarella cheese and 1/4 cup of the parmesan, folding gently until combined.
- Unroll both tubes of crescent roll dough, separating into pre-cut triangles. Arrange the triangles in a circle on your prepared baking sheet, with the wide ends overlapping in the center and the points facing outward, creating a sunburst pattern. Leave a 3-inch diameter hole in the center. Gently press the overlapping portions together.
- Spread the pesto-cheese mixture evenly over the overlapping portions of the dough, keeping it away from the pointed ends.
- Fold the pointed ends of each triangle over the filling and tuck them under the center ring of dough, creating a wreath shape. The filling should still be visible between the folds.
- Brush the dough with beaten egg. Sprinkle the remaining 1/2 cup of mozzarella and 1/4 cup of parmesan over the visible filling between the folds.
- Bake in the preheated oven for 25-30 minutes, or until the dough is puffed and golden brown, and the cheese is bubbly and slightly browned. If the wreath starts browning too quickly, tent loosely with aluminum foil after 15 minutes of baking.
- Allow the wreath to cool for 5 minutes before garnishing with fresh chopped basil, diced red bell peppers, and toasted pine nuts.
Notes
For best results, allow cream cheese to come to room temperature before mixing.
If the pesto is very oily, drain excess oil before mixing with cream cheese.
Place a small bowl of marinara sauce in the center hole of the wreath for dipping.
Allow the wreath to rest for 5-10 minutes before cutting to let the filling set properly.
Nutrition
Calories: 320kcalCarbohydrates: 18gProtein: 12gFat: 22gSaturated Fat: 7gSodium: 580mgFiber: 1g
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