The Perfect Party Snack | Pull-Apart Bread Wreath!

Make your party unforgettable with Stephanie’s Pull-Apart Bread Wreath! Stuffed with prosciutto, Gruyere, and basil pesto, this one is a definite crowd-pleaser! Perfect for gatherings, you’ll be sure to impress your guests with this savory showstopper!

• Bread
  • 2/3 cup + 3 Tbs whole milk, warmed
  • 2 tsp instant yeast
  • 1 tsp sugar
  • 3 cups bread flour
  • 1 egg, room temperature
  • 3 Tbs extra virgin olive oil
  • 1 tsp salt
  • 1 tsp granulated garlic
• Filling
  • 6 ounces basil pesto
  • 6 ounces gruyere cheese, grated
  • 4 ounces thinly sliced prosciutto
  • 1 egg whisked for egg wash

• Dough
  1. In the bowl of a stand mixer fitted with a paddle attachment, mix together the warm milk, yeast, sugar, and one cup of the flow at low speed until just combined, scraping down the sides of the bowl with a spatula, if necessary, to incorporate the flour. Cover and set aside to rest for 20 minutes.
  2. Switch to the dough hook attachment, and add the remaining 2 cups of flour, the egg, olive oil, salt, and granulated garlic. Mix at low speed until a smooth dough forms around the hook, about 3 to 5 minutes. The dough should bounce back when poked when the gluten is developed enough. Lightly grease a mixing bowl with olive oil, form the dough into a ball and place into the bowl. Cover and refrigerate overnight.
• Assembly
  1. To assemble, remove the dough from the refrigerator and allow to come to room temperature for 30 minutes. Lightly flour the surface and roll the dough into a long rectangle measuring 25 x 8 inches.
  2. Spread the basil pesto over the surface of the dough, leaving a 1 inch border around the shorter ends and one long end, but going up to the edge for the other long edge.
  3. Evenly sprinkle the cheese over the pesto, cover the cheese with the prosciutto slices.
  4. Start to roll along the long edge that has the filling to the edge. Try to roll as evenly as possible, leaving the seam down. Press gently on the seam to seal it.. Roll the cylinder gently until it reaches 26 inches in length.
  5. Dip your finger in water and brush around one end of the cylinder. Insert that end into the other end to form a circle. Compress to form a seal. Transfer the circle to a parchment lined flat surface. Grease the exterior of a 4 inch bowl and place in the center of the dough circle. Cover and allow the dough to rise for 45 minutes.
  6. Preheat the oven to 400 degrees Fahrenheit with a large baking steel inside the oven. Lightly brush the exposed dough with the egg wash.
  7. Hold a pair of kitchen scissors at a 45 degree angle to the parchment paper and cut deep slits in the dough about 2 inches apart, pulling the pieces slightly outward and upward, exposing the filling. Rotate the parchment paper as you cut to keep the same 45 degree angle. Cover loosely and allow to rise at room temperature for 30 minutes.
  8. Transfer the bread wreath using the parchment paper to the baking steel. Close the oven and bake until the crust is deeply golden brown, about 25 to 35 minutes. If the dough is browning too quickly, cover with foil. Remove from the oven and allow to cool for 10 minutes before serving.
  9. Enjoy!