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Cheesy Pesto Wreath Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 143 reviews
  • Author: Mia
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

This festive Thanksgiving Cheesy Pesto Wreath is a delightful and savory appetizer perfect for holiday gatherings. Made with crescent dough, cream cheese, mozzarella, and basil pesto, it bakes into a golden, cheesy ring that’s both visually stunning and delicious. Garnished with fresh rosemary and cherry tomatoes, this wreath brings a colorful and flavorful addition to your holiday table.

Ingredients

Scale

Dough

  • 2 8-ounce cans refrigerated crescent dough

Cheese 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 (190°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Arrange Crescent Dough: Open both cans of crescent dough and separate into 16 triangles. On the parchment-lined baking sheet, arrange the triangles with flat sides overlapping inward and pointed sides outward forming a ring, leaving a 5-inch open circle in the center, resembling a sunburst shape.
  3. Make Cheese and Pesto Mixture: In a medium bowl, combine the softened cream cheese and shredded mozzarella. Reserve 2 tablespoons of pesto for brushing later, then mix the remaining 1/2 cup minus 2 tablespoons pesto into the cheese mixture thoroughly.
  4. Spread Filling on Dough Ring: Evenly spread the cheese and pesto mixture in the open center circle of the crescent dough ring on the baking sheet.
  5. Wrap Dough Triangles Over Filling: Starting from each triangle, carefully fold the pointed dough over the cheese filling and tuck the ends under the bottom of the ring to secure the shape, continuing this fold around the entire ring.
  6. Brush with Reserved Pesto: Using a brush, spread the reserved 2 tablespoons of pesto over the top surface of the dough ring to add color and extra flavor.
  7. Bake the Wreath: Place the baking sheet in the preheated oven and bake for 18 to 20 minutes, or until the dough is fully cooked and golden brown on top.
  8. Cool and Garnish: Remove the wreath from the oven and let it cool for about 5 minutes. Slice into individual portions while keeping the wreath shape intact. Garnish with fresh rosemary sprigs and cherry tomatoes for a festive presentation.

Notes

  • You can substitute shredded mozzarella for provolone or fontina for slightly different flavor and texture.
  • Use store-bought or homemade pesto depending on your preference – fresh basil pesto works best.
  • Make sure cream cheese is softened to room temperature to easily blend with pesto and mozzarella.
  • If you prefer a dairy-free version, use vegan cream cheese and mozzarella alternatives.
  • This wreath is best served warm but can be reheated gently in the oven before serving.
  • Optional garnishes add visual appeal but can be omitted if not available.

Nutrition

  • Serving Size: 1 slice (1/12th wreath)
  • Calories: 220
  • Sugar: 1.5g
  • Sodium: 350mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 35mg

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