Description
This Thanksgiving Cheesy Pesto Wreath is a festive and savory appetizer featuring crescent dough wrapped around a creamy blend of cream cheese, mozzarella, and basil pesto. Baked to golden perfection and garnished with fresh rosemary and cherry tomatoes, it’s a perfect centerpiece for your holiday table that is both visually stunning and delicious.
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
- Preheat Oven: Heat your oven to 375°F (190°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Arrange Crescent Dough: Open both cans of refrigerated crescent dough and separate into 16 individual triangles. On the lined baking sheet, arrange these triangles overlapping with the wide, flat sides toward the center and pointed ends outward, forming a sunburst-like ring with about a 5-inch circle in the middle.
- Prepare Cheese Mixture: In a medium bowl, combine the softened cream cheese and shredded mozzarella cheese. Reserve 2 tablespoons of pesto for brushing, then mix the remainder of the pesto thoroughly into the cheese mixture to create a flavorful filling.
- Spread Filling: Spread the pesto cheese mixture evenly around the inner circle of the crescent ring, making sure to cover the dough well for a creamy center.
- Wrap Dough Triangles: Take each dough triangle and carefully wrap it over the filling, tucking the point underneath the bottom of the dough ring to secure the filling inside. Continue this process for all triangles, fully enclosing the filling in a festive wreath shape.
- Brush with Pesto: Using the reserved 2 tablespoons of pesto, brush the top of the wrapped dough ring to add extra flavor and promote beautiful browning during baking.
- Bake: Place the wreath in the preheated oven and bake for 18-20 minutes or until the dough is puffed, golden brown, and cooked through.
- Cool and Garnish: Remove the wreath from the oven and allow it to cool for about 5 minutes. Optionally, garnish with fresh rosemary sprigs and cherry tomatoes for a festive appearance.
- Serve: Slice the wreath into 12 individual rings, keeping them together to maintain the wreath shape when serving.
Notes
- Ensure cream cheese is softened for easy mixing.
- If you can’t find refrigerated crescent dough, puff pastry can be a good substitute.
- Feel free to customize the filling by adding cooked spinach, sun-dried tomatoes, or different cheeses.
- Use fresh pesto for best flavor, or substitute with store-bought basil pesto.
- Serve warm for best taste and texture.
- The wreath can be made ahead and baked just before serving.
Nutrition
- Serving Size: 1 slice (1/12 of wreath)
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg
