Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Pull-Apart Cheddar-Chive Holiday Wreath
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- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 380
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 19 g
- Cholesterol
- 54 mg
- Sodium
- 1176 mg
This attention-grabbing, pull-apart wreath is the perfect addition to your next party or holiday table. We brush store-bought pizza crusts with a little Dijon mustard, then roll them with thin slices of savory Cheddar, sharp prosciutto and a sprinkle of fresh chives, form it into a ring and cut it on an angle to expose the swirled filling and create decorative “leaves” inspired by French Pain d'Epi (a baguette shaped like a shaft of wheat). The wreath bakes into a delicious and festive treat.
- Level: Easy
- Total: 1 hr
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 380
- Total Fat
- 12 g
- Saturated Fat
- 5 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 19 g
- Cholesterol
- 54 mg
- Sodium
- 1176 mg
Ingredients
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Directions
Special equipment:
a rimless baking sheet or large pizza pan- Position an oven rack in the middle of the oven and preheat to 375 degrees F. Line a rimless baking sheet or large pizza pan with parchment; some overhang is okay.
- Unroll the dough, place the 2 sheets side by side with the short sides touching (without stretching them too much) and pinch them together to form 1 long rectangle (about 24 inches by 10 inches). Brush on a thin layer of the mustard using a pastry brush, leaving a 1/4-inch border all around.
- Arrange the Cheddar slices in a single layer over the mustard, leaving a 1/4-inch border on the 2 long sides and making sure the cheese extends out on the shorter sides. This ensures the ends of the wreath will stick together and contain some filling. Sprinkle the chives evenly over the cheese and arrange the prosciutto on top in a single layer.
- Starting from the longest side facing you, tightly roll the dough into a log and pinch the bottom seam together. Bring the ends together to form a ring with a 6-inch diameter center and pinch the ends together. Transfer to the prepared baking sheet with the seam facing down.
- Using sharp kitchen scissors, make deep cuts at a 30-degree angle without cutting through the bottom and with 1 inch between each cut to expose the swirled filling; pull each pointed “leaf” toward the outside as you cut it. You can make additional small cuts if necessary to expose more of the filling. Rotate the baking sheet as you cut to maintain the correct cutting angle. Repeat the cutting process until you reach all the way around the wreath, making 12 to 14 leaves.
- Whisk the egg and 2 tablespoons cold water in a small bowl until combined. Brush the dough with the egg wash using a pastry brush, avoiding the exposed filling. Sprinkle everything bagel seasoning over the egg-washed area.
- Bake, rotating the baking sheet halfway through, until golden brown and baked through, 25 to 30 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a serving platter. Serve warm.
