WEEKDAYS 1e|12c|p

Ham and Gruyere Pull Apart Wreath

Clinton Kelly
Servings: 8 - 12
30 to 45 min

A tasty dish for the holiday season!

  • Ingredients
  • step-by-step directions
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
  • 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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