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Cheesy Pesto Wreath Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 53 reviews
  • Author: Bertha
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

Celebrate Thanksgiving with this festive and flavorful Cheesy Pesto Wreath. Made with refrigerated crescent dough filled with a creamy blend of cream cheese, mozzarella, and basil pesto, this beautiful ring-shaped appetizer is perfect for holiday gatherings. Garnished with fresh rosemary and cherry tomatoes, it brings a vibrant, savory touch to your festive table.

Ingredients

Scale

Dough

  • 2 (8-ounce) cans refrigerated crescent dough

Filling

  • 1 (8-ounce) package cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1/2 cup basil pesto, divided

Garnish (optional)

  • Fresh rosemary sprigs
  • Cherry tomatoes

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Heat the oven to 375°F. Line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
  2. Arrange Crescent Dough: Open both cans of crescent dough and separate into 16 triangles. On the prepared baking sheet, arrange the triangles overlapping slightly with the flat sides inward to form a 5-inch circle center and the pointed sides facing outward, resembling a sunburst pattern.
  3. Mix Cheese and Pesto: In a medium bowl, combine softened cream cheese and shredded mozzarella. Reserve 2 tablespoons of basil pesto for brushing later, and mix the remaining pesto thoroughly into the cheese mixture.
  4. Spread Filling: Spread the cheese and pesto mixture evenly around the center of the arranged crescent dough ring, within the 5-inch circle.
  5. Wrap Dough Triangles: Carefully lift each dough triangle and wrap it up over the filling. Tuck the pointed ends under the bottom of the dough ring to secure the shape. Repeat for all triangles to complete the wreath.
  6. Brush with Pesto: Using the reserved 2 tablespoons of pesto, brush the top of the wreath evenly to add flavor and promote a golden finish.
  7. Bake: Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the crescent dough is golden brown and cooked through.
  8. Cool and Slice: Remove from oven and let the wreath cool for 5 minutes. Slice into individual portions along the dough triangle sections, keeping the slices positioned to maintain the wreath shape on the baking sheet.
  9. Garnish and Serve: Optionally, decorate with fresh rosemary sprigs and cherry tomatoes for a festive presentation before serving.

Notes

  • Use refrigerated crescent dough for easy assembly and flaky texture.
  • Allow cream cheese to soften at room temperature for easier mixing.
  • Wrapping the dough triangles securely prevents filling leakage during baking.
  • Fresh rosemary and cherry tomatoes add both color and aroma but can be omitted if unavailable.
  • Best served warm to enjoy the melty cheese texture.

Nutrition

  • Serving Size: 1 slice (1/12 of wreath)
  • Calories: 190
  • Sugar: 2g
  • Sodium: 320mg
  • Fat: 13g
  • Saturated Fat: 5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0.2g
  • Carbohydrates: 12g
  • Fiber: 0.5g
  • Protein: 6g
  • Cholesterol: 35mg

Find it online: https://grannyeats.com/cheesy-pesto-wreath-recipe/