Sun Dried Tomato Pesto Stuffed Wreath
Overview
A festive, pull-apart appetizer featuring Bella Sun Luci Sun Dried Tomato Pesto, creamy Brie, and golden crescent dough—finished with herbs and sun-dried tomatoes for an irresistible Italian-inspired centerpiece.
Total Cook Time: 45 minutes
Serves: 8
Vegetarian
Bella Products Used:
Sun Dried Tomato Pesto Sauce with Whole Pine Nuts 8.5 oz
Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz
Ingredients
- 2 cans refrigerated crescent roll dough
- ½–¾ cup Bella Sun Luci Sun Dried Tomato Pesto
- 8–10 oz Brie cheese, rind on, sliced
- 1 egg, beaten (for egg wash)
- 1 tsp dried Italian herbs
- ½ tsp kosher salt
- ½ cup Bella Sun Luci Sun Dried Tomatoes Julienne Cut in Olive Oil, drained
- Fresh rosemary sprigs, for garnish (optional)
Directions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Arrange crescent dough triangles in a circular wreath shape on the baking sheet, around a small bowl, overlapping slightly, with the wide ends toward the center and points facing outward.
- Spread an even layer of sun dreid tomato pesto over the wide ends of the dough.
- Layer sliced Brie evenly on top of the pesto.
- If using a bowl or ring mold in the center to guide shape, remove it once assembled.
- Fold the pointed ends of the dough over the filling and tuck underneath the center edge, sealing slightly to form a wreath.
- Pinch the edges of the dough so there are no holes left between each triangle, forming a complete wreath shape.
- Brush the dough evenly with egg wash, then sprinkle with dried Italian herbs and kosher salt.
- Bake for 20–25 minutes, or until golden brown and fully cooked through.
- Remove from the oven and immediately sprinkle the drained diced Bella Sun Luci Sun Dried Tomatoes over the warm wreath.
- Garnish with fresh rosemary sprigs if desired and serve warm.
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