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Ham & Gruyere Pull Apart Wreath

  • Dec 12, 2017
  • 2 min read

Prep Time: 30 mins

Cook Time: 20 mins

HAM AND GRUYERE PULL APART WREATH:

  • cooking spray

  • 1 16- ounce bag store-bought pizza dough (room temperature)

  • 1 cup black forest ham (minced)

  • 1 cup gruyere (shredded)

  • 4 ounces cream cheese (softened)

  • 1/4 teaspoon nutmeg (freshly grated)

  • 4 tablespoons unsalted butter (melted)

  • flaky sea salt (to taste)

  • 2 tablespoons fresh parsley (finely chopped)

DIJON HONEY DIPPING SAUCE:

· 1 cup Dijon mustard

· 2 tablespoons honey

· 1/4 cup sour cream

Directions

· Preheat the oven to 375ºF. Spray a baking sheet with cooking spray and set aside. Allow pizza dough to sit out until dough comes to room temperature and has risen.

· On a lightly floured work surface, stretch the pizza dough into a 10x15-inch rectangle. Using a 3-inch cookie cutter, cut out 23 rounds of dough and set aside.

· In a medium bowl, stir together the ham, gruyere, cream cheese and nutmeg. Scoop about 1 1/2 tablespoons of ham and cheese mixture onto the middle of each dough round. Enclose the filling by wrapping up the sides and rolling the dough into a ball. Once all the dough balls are filled, arrange into a wreath on the baking sheet. Create the outer ring by using 15 dough rolls, setting them close enough to each other to touch. Use the remaining 8 dough balls to create the inner ring of the wreath, ensuring that both the outer and inner ring touch. Brush the ring with 2 tablespoons of melted butter. Place in the oven and bake until golden brown, about 18-20 minutes.

· Remove from the oven and brush with remaining butter. Sprinkle with desired amount of flaky sea salt. Sprinkle the parsley evenly on top of wreath.

· In a small decorative bowl, stir together the Dijon, honey, and sour cream place the bowl in the middle of the wreath to serve.

· Tip: Make it your own! Stuff these delectable dough balls with your favorite filling!

 
 
 

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