Pull-Apart Christmas Wreath Appetizer Recipe

Gooey, cheesy, garlicky bread is always going to be a hit at a party. And if you add some festive embellishments it's sure to make the celebration even more special. This pull-apart Christmas wreath appetizer is easy to make (especially if you buy store-bought dough) and is full of flavor and holiday cheer.

– 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 tomatoe – 1 cup marinara sauce



Mix yeast, 1 tsp salt, and olive oil in 1 ½ cups warm water. Add flour and stir until incorporated after yeast dissolves.

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 Hand-knead the dough for a few minutes. Leave plastic wrap on for an hour to double in size. Cut each string cheese into 4 equal pieces. 

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Cube butter and put in a small bowl. Grate or press garlic over butter and add remaining teaspoon salt. Melt garlic butter in microwave for 1 minute. Chop parsley. 

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Center a small bowl on a parchment-lined unrimmed baking sheet. Transfer the dough to a floured surface. 

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Divide the dough into 24 equal pieces. Place pepperoni and mozzarella in the center of a flattened dough piece. 

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Pull dough around pepperoni and cheese to form a ball. Place dough balls around the bowl on parchment paper. 

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Customize size and placement. Remove bowl. Cover the dough and rise 30 minutes more. Heat the oven to 425 F. 

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Brush half the garlic butter on the wreath. Bake 25 minutes in preheated oven until golden brown and puffy.

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Apply the remaining garlic butter to the baked wreath. Top with rosemary and sun-dried tomatoes. Serve the wreath with the small bowl of warm marinara sauce in the center.

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