Pull-Apart Christmas Wreath Appetizer Recipe: Make your holiday gathering special with this cheesy, garlicky, pull-apart Christmas wreath appetizer. It’s wonderfully festive and simple to throw together.
Ingredients
- 2 ½ teaspoons active dry yeast
- 2 teaspoons salt, divided
- 2 tablespoons olive oil
- 3 ½ cups flour
- 6 pieces mozzarella string cheese
- ½ cup (1 stick) unsalted butter
- 4 cloves garlic, peeled
- Fresh parsley
- 24 slices pepperoni
- 1 sprig rosemary
- 1 ounce (about ½ cup) sundried tomatoes
- 1 cup marinara sauce
Directions
- Add the yeast, 1 teaspoon salt, and olive oil to 1 ½ cups warm water.
- After the yeast dissolves add in the flour and stir until it is incorporated.
- Knead the dough for a few minutes by hand.
- Cover with plastic wrap and let rise 1 hour or until doubled in size.
- Cut each string cheese into 4 equal pieces.
- Cube the butter and place in a small bowl.
- Grate or press the garlic over the butter and add the remaining teaspoon salt.
- Microwave the garlic butter until melted, about 1 minute.
- Chop the parsley.
- Line an unrimmed baking sheet with parchment paper and place a small bowl in the center.
- Unwrap the dough and turn it onto a floured surface.
- Cut the dough into equal-sized pieces, about 24 total.
- Flatten a piece of dough and place a slice of pepperoni and a piece of the mozzarella onto the center.
- Pull the dough around the pepperoni and cheese to form a ball.
- Arrange the dough balls around the bowl on the parchment paper. Vary the size and placement as you wish.
- Remove the bowl. Cover the dough and let rise for another 30 minutes.
- Preheat the oven to 425 F.
- Brush the wreath with half of the garlic butter.
- Bake in the preheated oven for 25 minutes or until golden brown and puffed.
- Add the parsley to the remaining garlic butter.
- Brush the remaining garlic butter over the baked wreath.
- Add rosemary and sundried tomatoes as garnish.
- Fill the small bowl with warm marinara sauce, set in the center of the wreath, and serve.
Nutrition
- Calories per Serving – 1,160
- Total Fat – 82.1 g
- Saturated Fat – 35.4 g
- Trans Fat – 2.0 g
- Cholesterol – 176.2 mg
- Total Carbohydrates – 65.0 g
- Dietary Fiber – 4.0 g
- Total Sugars – 4.2 g
- Sodium – 2,026.0 mg
- Protein – 38.9 g