Pizza Biscuit Wreath Recipes

Steps:

• Set a pizza stone or an inverted baking sheet on a rack in the center of the oven and preheat the oven to 400 degrees F. Invert another baking sheet and line it with parchment paper; set aside.
• Add 1 tablespoon of the oil, then the garlic and onion to a small saucepan over medium heat and cook until the vegetables are tender, about 5 minutes. Add the crushed tomatoes, 1/2 cup basil leaves, 1 teaspoon salt and few grinds of black pepper and bring to a boil. Reduce the heat and simmer the sauce, uncovered, until the flavors are concentrated and the sauce has thickened, about 25 minutes.
• While the sauce cooks, add the remaining tablespoon oil to a small saute pan over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned in spots and completlety cooked through, about 5 minutes. Remove from the heat to cool.
• Roll out and stretch the dough into two 12-inch rounds on a lightly floured surface. Use a 3-inch round biscuit or cookie cutter and punch a hole in the center of each round to make rings. (Set aside the holes.)
• Put one of the rings onto the parchment-lined baking sheet. Spoon all but 1 tablespoon of the sauce on one dough ring in an even layer.Sprinkle over the sausage, pepperoni and all but 1 tablespoon of the mozzarella, leaving a 1/2-inch border around the edges. Gently place the other dough ring directly on top, and pinch the edges to seal in the filling.
• Use a paring knife, cut 1- to 1 1/2-inch-wide strips into the wreath all around, like rays of the sun. (Be careful not to cut all the way through to the center; the wreath should stay intact and hold its shape once it is baked. You should have about 24 strips total.) Gently turn each strip twice to create a twist, then press the edges down on the parchment. Repeat this motion until all of the strips have been twisted.
• To make a bow, roll out and stretch the two dough cut-out holes into 6-inch long rectangles. Top one with the remaining tomato sauce and mozzarella. Place the other dough rectangle directly on top and press to seal the edges. Twist the dough with both hands in opposite directions for one full turn to form a bow that will hold its shape. Press the edges down to seal and set the bow on the prepared baking sheet next to the wreath.
• In a small bowl, whisk the egg with a few drops of water. Use a pastry brush to brush the bow and wreath with the egg wash, and sprinkle with a pinch of salt. Place the baking sheet with the wreath on top of the preheated stone and bake until the bow is cooked through and golden brown, about 20 minutes. Remove the bow and continue to bake the wreath until golden brown, firm to the touch and cooked through, about 25 minutes more. Chop the remaining cup fresh basil. Position the bow on the bottom of the wreath, sprinkle basil all over the wreath and top with a pinch of crushed red chile flakes.

Steps:

• Preheat the oven to 350 degrees F. Spray a 10-inch tube pan with cooking spray.
• Cut each biscuit into 2 half moons to make 48 biscuit pieces. Separate the pieces into 2 piles.
• Working with half of the dough, flatten a piece of biscuit in your hand and stuff it with a cheese cube and about 1/4 teaspoon fig preserves (it is easier to roll if you use the little pieces of fig from the preserves). Gather the dough around it and roll into a ball. Repeat with the remaining dough, cheese and jam to make 24 balls; set aside.
• With the remaining dough, stuff and roll each piece of biscuit with an olive.
• Toss the almonds and parsley together in a medium bowl. Toss the Cheddar, paprika and cayenne together in another medium bowl. Put the melted butter in a small bowl.
• Alternating every so often between the two flavors, dip the cheese and jam balls in butter, then roll them to coat in the almond topping; and dip the olive balls in butter and roll them to coat in the Cheddar topping. Arrange the balls in the tube pan so that the flavors are interspersed.
• Bake the bread until golden brown all over and the dough is baked through, about 35 minutes. Cool in the pan 10 minutes, then turn out onto a plate and serve warm.

Steps:

• Remove crescent dough from packaging (do not unroll). Cut each tube into 8 slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan. , Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely., In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread on wreath; top with broccoli, red pepper, chopped celery and celery leaves.

Steps:

• Heat oven to 375°F Spray large cookie sheet with cooking spray. Separate 1 can of dough into 10 biscuits; keep second can refrigerated. Press each biscuit into 3-inch round.
• Place 3 pepperoni slices and 1 piece of cheese on each dough round. Wrap dough around filling, pinching edges to seal and form ball. Repeat with remaining can of dough, pepperoni and cheese.
• Leaving a 4-inch hole in center, arrange 8 balls, seam side down and sides almost touching, into ring on cookie sheet. Arrange remaining 12 balls, sides almost touching, around outer edge of first ring. Brush rings with beaten egg. Sprinkle with Parmesan cheese and Italian seasoning.
• Bake 18 to 20 minutes or until golden brown. Meanwhile, in small microwavable bowl, microwave pizza sauce, loosely covered, on High 45 to 60 seconds or until warm.
• Carefully slide wreath from cookie sheet onto serving platter. Place bowl of pizza sauce in center of wreath. Garnish with fresh oregano, if desired. Serve warm.

Steps:

• Preheat oven to 350 degrees F.
• On a piece of kitchen parchment, trace the bottom of your serving bowl that will be in the center of your biscuit wreath. Turn the parchment over and use to line your baking sheet. Set aside.
• In a bowl, stir to combine sugar, pumpkin pie spice, and cinnamon; set aside.
• Open can of biscuits and separate into individual biscuits.
• Sprinkle a rolling surface with some of the sugar-spice mixture. One at a time, press each biscuit into the bowl of sugar-spice mixture. Roll each biscuit on sugared surface to a 5-inch diameter. Using 2-inch and/or 3-inch leaf cutters, cut leaf shapes for your wreath; reserve dough scraps. Position leaves overlapping around the circle drawn on parchment. Set aside.
• Lightly beat egg with 1 tablespoon of water. Using a pastry brush, paint egg wash between the leaves where they overlap.
• Re-roll extra dough to cut out single leaf shapes or to make mini individual wreaths.
• Bake in preheated oven for 14 to 17 minutes. Remove from oven and cool completely before moving.
• While wreath is baking, stir together sifted powdered sugar and maple syrup until smooth. Cover and set aside.
• Once wreath has cooled, use a clean paint brush to apply glaze to leaves - painting every other leaf so that there is separation.