Cheesy Pull-Apart Dinner Roll Wreath

A round pull-apart bread wreath topped with cherry tomatoes and rosemary, arranged around a bowl of marinara sauce on a white wooden table with herbs and decorations.

Cheesy Pull-Apart Dinner Roll Wreath

This easy Pull-Apart Dinner Roll Wreath bakes into a fluffy, cheesy showstopper that looks gorgeous on any holiday table. Using frozen rolls keeps the whole process simple, and the grape tomatoes and herbs give it that festive Christmas wreath look.

Course Appetizer, Breads, Side Dish

Cuisine American

Keyword bread wreath, Pull-Apart Dinner Roll Wreath

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 508kcal

Author Katie Cooksey

Ingredients

24 dinner rolls frozen, unbaked yeast dinner rolls, thawed
8 oz mozzarella cheese cut into 24 one-inch cubes
1 egg yolk beaten, for brushing overtop
25 grape tomatoes approximately, for decorating

for the garlic butter-

4 tablespoons butter melted
2 teaspoons garlic powder
1 1/2 teaspoons Italian seasoning
1/4 teaspoon salt or to taste
1/8 teaspoon ground black pepper or to taste

for serving-

rosemary fresh, for garnish (or thyme or sage)
pizza sauce optional, for dipping

Instructions

Preheat oven to 350° F. Line a large baking sheet with parchment (or use a pizza stone).
Gently flatten each thawed dinner roll into a circle roughly 4-inches in diameter and 1/2 inch thick.
Place a cube of mozzarella directly in the center of each circle, then bring the dough around the mozzarella into a ball, pinching the bottom inward.
Place a small ramekin in the center of your pizza stone or baking sheet, then arrange 8 stuffed dough balls seam side down around the outer edge of the ramekin in the shape of a wreath.
Arrange the remaining 16 stuffed dough balls in a second layer around the first circle of dough balls.
Brush the tops of the dough with a thin layer of egg yolk.
Arrange the cherry tomatoes in bunches over the rolls to resemble holly berries or ornaments.
Bake for 20-25 minutes, or until the rolls are golden brown and baked through, the cheese is melted inside, and the cherry tomatoes are juicy and nearly bursting.

for the garlic butter-

Combine the melted butter, garlic powder, Italian seasoning, salt, and black pepper in a small bowl.
Brush the tops of the warm dinner rolls with the garlicky herb butter.

for serving-

Garnish with fresh sprigs of rosemary (or herb of choice) and serve warm with warmed pizza sauce, marinara, or more garlic butter in the ramekin in the center of the wreath, if desired.

Notes

Storage Instructions

To refrigerate- Keep leftovers covered in the fridge for up to 2 days. Reheat at 325° F, covered with foil, in the oven until warmed through.

To make ahead- Assemble the stuffed rolls and shape the wreath, then cover tightly and refrigerate for up to 12 hours. Add the egg wash and tomatoes right before baking.

To freeze- Freeze the assembled, unbaked wreath on a sheet pan until firm, then wrap well and freeze for up to 2 months. Thaw in the fridge, add the egg wash and tomatoes, and bake as directed.

Nutrition