Showstopping Pesto Wreath Pull-Apart Bread

If you're looking for a quick and impressive holiday party appetizer, let me introduce you to your new best friend: Pesto Wreath Pull-Apart Bread. It looks like something you spent all afternoon crafting, yet it comes together in just 30 to 40 minutes, start to finish. Holiday magic? Maybe. Clever kitchen shortcuts? Absolutely. The pesto gives the bread its gorgeous green, festive color. Not a pesto fan? No problem. Think of this recipe as a choose-your-own-flavor adventure: tomato sauce, garlic butter, cinnamon sugar, herby compound butter — basically anything spreadable and delicious will work. Once baked, the layers pull apart beautifully and pair perfectly with a bowl of warm marinara for dipping. It's the kind of appetizer that disappears fast … so you might want to make two. Pesto Wreath Pull-Apart Bread Recipe adapted from www.frommybowl.com Ingredients: All-purpose flour (for dusting) 2 packages pizza dough (typically 1-lb each) ½ cup pesto (homemade or store bought) 2 Tbsp grated Parmesan 1 Tbsp extra-virgin olive oil Marinara sauce, for serving Instructions: Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. Split the pizza dough into four equal pieces. Lightly dust your counter with flour and roll one portion into a 9-inch circle. This is your base — transfer it to the prepared baking sheet. Spread a thin layer of pesto over the dough and sprinkle with mozzarella. Repeat with two more dough portions, stacking them as you go. Roll out the final dough ball and place it on top. This layer stays plain. To shape the wreath, place a small 2-to-3-inch bowl or glass in the center of the dough stack (to mark the middle). Using a sharp knife, cut the dough into 12 to 16 equal strips radiating outward — just like slicing a pizza. Aim for an even number so each pair twists together neatly. Take one strip in each hand and twist them away from each other 3 to 4 times. Bring the ends together and pinch to seal. (If the pesto makes the dough slippery, a toothpick can help hold the ends together.) Continue until all sections are twisted and connected into a wreath. Brush the top with olive oil and sprinkle with Parmesan.Bake for 20 to 25 minutes, or until golden brown and irresistible. Serve warm with marinara.