The most popular post of mine by far has been my Bacon, Egg, and Cheese Breakfast Wreath, found here.
I have made other versions of a crescent wreath, I even shared a dessert wreath on here with pb, jelly, and white chocolate, found here. With the Christmas holiday approaching, I thought it would be a fantastic time to share another wreath recipe of mine. Pepperoni Pizza being as popular as it is, seemed to be a good start. This wreath is super tasty, and easy too. I hope you will enjoy it this holiday season with your own family.
1 can of Refrigerated Crescent dough (I used reduced fat)
2 TBS Yellow Corn Meal
8 TBS Your Favorite Brand of Marinara Sauce
2 Cups of Shredded Mozzarella Cheese (I used reduced fat)
Pepperoni (I used about a 1/2 package of the mini pepperonis)
1/2 TSP Approximately of Dry Parsley Flakes
1/2 TSP Approximately of Italian Seasoning
Cherry Tomatoes (about a handful)
Preheat oven to 375 F degrees. Sprinkle out your corn meal onto your baking sheet. I used a pizza stone lined with parchment paper to prevent sticking. Lay your crescent dough out as shown below, then top with your sauce.
Then add some of your cheese and all the pepperoni you want.
Now fold your crescent dough corners over the top of your fillings.
To finish your wreath, top it with your remaining cheese, cherry tomatoes (sliced in half first), and sprinkle with your parsley and Italian seasoning.
Bake for 17 to 25 minutes, or until the cheese is all melted and the dough is crispy. This one wreath was just the right amount for my small family. I would estimate one wreath will serve 3-4.
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