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Are you looking for an easy appetizer for your Christmas dinner or holiday entertaining? This adorable crescent roll wreath is the perfect choice! This savory appetizer is great to eat as a bite on its own or spread onto crackers. You can add fresh rosemary sprigs and cherry tomatoes to make the wreath even more festive. Ideveloped this Christmas appetizer recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my Cheesy Pesto Roll Wreath (Christmas Wreath Appetizer)recipeon Allrecipes here, see the full Cheesy Pesto Wreath recipe along with step-by-step photos and cooking tips below, or click the Jump to Recipe button at the top of the post if you’re ready to get cooking.
Other festive holiday food ideas like this Christmas wreath appetizer
- Festive Christmas English Muffins
- Spinach Dip-Stuffed Pull Apart Tree
- Pretzel and Candy Melt Christmas Trees (Easy No-Bake Christmas Treats)
- Candy Cane Brownies
- Coquito Balls (No-Bake Caribbean-Style Coconut Rum Balls)
- No-Bake Perfect Peanut Butter Fudge
- No-Bake Oreo Cookie Ball Christmas Lights
- Dark Chocolate Caramel Corn Fudge
- 15 Fun and Easy Christmas Party Food Ideas
- Coquito (Puerto Rican Eggnog)
- Candy Cane Spritzer
- Hot Buttered Rum
- Grinch Punch recipe
What you need to make this pesto roll wreath
- 2 8-ounce cans refrigerated crescent dough
- 1 8-ounce package cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup basil pesto, divided
- Fresh rosemary sprigs, optional
- Cherry tomatoes, optional
How to make this crescent roll wreath recipe
Here are some step-by-step photos and instructions for how to make and assemble the pesto roll wreath with crescent dough.
Start by heating the oven to 375°F and lining a large baking sheet with parchment paper. You can do this without parchment paper, but I personally find it easier to lift the finished wreath off of the baking sheet later by using the parchment paper. Open two cans of prepared refrigerated crescent roll dough and separate the crescents into 16 triangles. On the baking sheet (right on top of the parchment paper), arrange the triangles overlapping with the flat sides inward and the pointed sides outward to form a ring with a 5-inch circle in the center (it will resemble a sunburst – see the photo above).
In a medium bowl, mix softened cream cheese and shredded mozzarella cheese together. Reserve 2 tablespoons from 1/2 cup of basil pesto and set it aside. Mix the remaining pesto into the cheese mixture.
Spread the cheese and pesto mixture around the center of the ring of crescent dough, like the photo above.
Wrap each dough triangle up over the filling then tuck it under the bottom of the ring to secure. Repeat around the entire ring, then brush the reserved 2 tablespoons of pesto on top of the ring.
Bake the crescent roll wreath in the preheated oven for 18-20 minutes or until the dough is golden brown and cooked.
After removing it from the oven, allow the cheesy Christmas wreath appetizer to cool for 5 minutes, then slice it into individually portioned rings, but keeping all the rings in place in the shape of the wreath. If desired, you can garnish it with rosemary sprigs and cherry tomatoes so that it looks even more festive.
Simple, yet so tasty and festive!
Cheesy, savory, and delish!
You can also try it dipped in marinara sauce… so yummy! Here’s the full Cheesy Pesto Wreath recipe. Enjoy, and happy holidays!
Cheesy Pesto Wreath
Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 5 minutes
This savory holiday appetizer is great to eat as a bite on its own or spread onto crackers. You can add fresh rosemary sprigs and cherry tomatoes to make the crescent roll wreath even more festive.
Ingredients
- 2 8-ounce cans refrigerated crescent dough
- 1 8-ounce package cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup basil pesto, divided
- Fresh rosemary sprigs, optional
- Cherry tomatoes, optional
Instructions
- Heat oven to 375°F. Line a large baking sheet with parchment paper.
- Open both cans of dough and separate the crescents into 16 triangles. On the baking sheet, arrange the triangles overlapping with the flat sides inward and the pointed sides outward to form a ring with a 5-inch circle in the center (it will resemble a sunburst).
- In a medium bowl, mix the cream cheese and mozzarella cheese. Reserve 2 tablespoons of pesto, then mix the remaining pesto into the cheese mixture. Spread the cheese and pesto mixture around the center of the ring of crescent dough.
- Wrap each dough triangle up over filling and tuck it under the bottom to secure. Repeat around the entire ring. Brush the reserved pesto on top of the ring.
- Bake in the preheated oven for 18-20 minutes or until the dough is golden brown and cooked.
- After removing from the oven, allow to cool for 5 minutes, then slice into individually portioned rings, but keeping all the rings in place in the shape of the wreath.
- If desired, garnish with rosemary sprigs and cherry tomatoes to look even more festive.
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