Savory Cheese Wreath Recipes

HOLIDAY CHEESE WREATH

Steps:

• On a 10- to 12-inch diameter plate, arrange cheese cubes into a wreath shape. Arrange tomatoes on top like ornaments. Use sprigs of rosemary to surround and accent wreath.
• Cut pepper in half and remove seeds and membranes from one half. Lay seeded pepper half face-down on cutting board and use a small, pointy knife to cut out the head of a bow. Place pepper bow at the base of the wreath. Cut two straight pepper strips and slide under the bow head to resemble ribbons hanging down.

SUNNY'S HOT HAM AND CHEESE WREATH

Steps:

• Preheat the oven to 375 degrees F.
• Line a large baking sheet or pizza pan with parchment paper or nonstick aluminum foil. Place a 4.5-inch diameter bowl upside down in the center of the baking dish and use it as a guide (it will be the center, empty area of your wreath). Arrange triangular sections of the crescent dough on the parchment in a circle around the bowl with the long points facing outward as the "rays" and the wide bases in the center with the edges overlapping. Brush the jalapeño jelly on the dough. Remove the bowl.
• In a small bowl, mix the ham, Gruyere and pepper jack, then layer the mixture on the dough, creating a ring around the center of the circle. Pull the points of dough from the outer edge over the filling and tuck under the center rim of the dough circle. The filling will show and that's ok! Top with jalapeño slices all around.
• Bake, rotating halfway through, until golden, 20 to 25 minutes. Allow to cool slightly before slicing to serve.

BACON CHEESE WREATH

Steps:

• In a small bowl, beat the cream cheese, mayonnaise, Parmesan cheese and, if desired, onions. Stir in bacon. Cover and refrigerate for 1-2 hours., Invert a small bowl in the center of a serving platter. Drop cream cheese mixture by rounded tablespoonfuls around edge of bowl. Remove bowl. Smooth cream cheese mixture, forming a wreath. Garnish with parsley and pimientos if desired. Serve with crackers.

EASY CHEESE WREATH

Steps:

• Place 10-inch circle of parchment paper on plate. Arrange rosemary sprigs around edge of parchment.
• Top rosemary with cheese cubes and olives to resemble photo.
• Add pepper strips for the ribbon.

DINNER ROLL WREATH

Steps:

• Remove 12 frozen roll dough balls from bag. Use a nonstick spray on a baking sheet and arrange the yeast rolls; approximately 1/4-inch apart, to form a ring Cover loosely with plastic wrap or a damp cloth and set in a warm spot in the kitchen to thaw and rise until doubled in size, about 1 to 3 hours.
• Preheat oven to 375 degrees F.
• In a small bowl, combine melted butter and ranch dressing mix. Brush tops and sides of rolls with butter mixture. Sprinkle rolls with finely chopped herbs. Bake for 12 to 15 minutes, until golden brown.
• Serve on cake stand, garnished with fresh herbs.

PARTY CHEESE WREATH

Steps:

• Beat cream cheese and cheddar cheese in small bowl with electric mixer on medium speed until well blended.
• Add remaining ingredients, mix well.
• Cover.
• Refrigerate several hours or overnight.
• Place a drinking glass in center of serving platter.
• Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula.
• Remove glass.
• Garnish with chopped fresh parsley and additional red bell pepper.
• Serve with assorted crackers and breadsticks.

SWEET & SAVORY CREAM CHEESE SPREAD

Steps:

• In a small bowl, beat cream cheese, onion and garlic salt. Shape into a disk; transfer to a serving plate., In a small saucepan, combine butter, brown sugar, Worcestershire sauce and mustard. Cook and stir over medium heat 4-5 minutes or until sugar is dissolved. Stir in pecans; cool slightly. Spoon over cheese mixture. Serve with crackers.

PESTO BREAD WREATH RECIPE BY TASTY

Steps:

• Make the dough: In a small bowl, stir together the warm milk, 1 tablespoon of the sugar, and the yeast. Set aside until frothy, about 5 minutes.
• In a large bowl, whisk together the flour, salt, lemon zest, and remaining 3 tablespoons of sugar. Make a well in the center and pour in the yeast mixture, eggs, and melted butter. Use a wooden spoon to stir until a shaggy mass forms.
• Turn the dough onto a lightly floured surface and knead until it springs back when pressed, 5-10 minutes. Shape the dough into a ball and place in a large bowl lightly greased with nonstick spray. Cover the bowl and place in a warm spot until the dough is doubled in size, about 90 minutes.
• Meanwhile, make the pesto: In a blender, combine the pepitas, basil, Parmesan, salt, garlic, and lemon juice. Blend on medium speed until the ingredients are finely chopped. With the blender running, slowly drizzle in the olive oil until incorporated.
• Assemble the wreath: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, about ¼ inch thick.
• Spread the softened cream cheese across the dough to cover completely. Spread the pesto evenly over the cream cheese. Sprinkle the sun-dried tomatoes over the pesto.
• Starting from a long end, roll the dough into a log and pinch the seam closed. Turn the log seam-side down and use a serrated knife to cut lengthwise into 3 long pieces. Braid the pieces together, then bring the ends together to form a wreath. Carefully transfer to the prepared baking sheet. Brush beaten egg all over the wreath.
• Bake the wreath until golden brown, about 40 minutes.
• Slice and serve.
• Enjoy!

TACO CHEESE BALL WREATH

Steps:

• Line a 16-ounce bowl with plastic wrap, allowing excess to hang over the sides.
• Combine cream cheese, Monterey Jack cheese, and taco seasoning in a food processor; process until well combined. Add green onions, ½ of the cilantro leaves, and green chiles and pulse until well combined with flecks of green; do not fully process.
• Transfer cheese mixture to the lined bowl and press to smooth. Cover and refrigerator for at least 4 hours or up to 8 hours or overnight.
• Invert cheese onto a serving platter and remove plastic. Use a small shot glass or spoon to create a hole in the center of the cheese to form a wreath shape.
• Finely chop remaining cilantro leaves and lightly cover the top of the cheese. Combine tomato, onion, and jalapeno in a small bowl and place over the cilantro in a 1-inch ring around the wreath.

SAVORY CHEESE WREATH

Steps:

• Al ingredients should be at room temperature. For the filling mix and combine all the ingredients, set aside.
• For the dough, heat the milk together with butter, until butter melts (milk should not boil). Add to the flour mixed with instant yeast, baking powder, sea salt and ground white pepper.
• Add an egg and yogurt and gently knead dough until smooth and elastic.
• Immediately, on a floured surface, roll the dough into a rectangle with a rolling pin. Cover it evenly with the prepared filling.
• Starting at one of the long ends, roll the dough into a tight roll. Shape it into a wreath, tucking the ends into each other. Place it on a baking sheet lined with parchment paper.
• With a sharp knife make a circular cut on the top of the wreath.
• Brush the wreath with egg yolk and sprinkle with seeds of your choice. Bake in the oven at 200°C for about 25 minutes or until golden on top.
• Before serving, allow to cool.