When it comes to Christmas Eve, the more festive the table, the better. Believe it or not, different dinner courses can be turned into Christmas decorations. Take this edible wreath – one glimpse of it and you’ll have the entire table humming, “It’s Beginning to Look a Lot Like Christmas.”
Makes: 1 dozen rolls
Cooking Time: 40 min
- 1 pound frozen bread dough, thawed slightly
- 1/2 cup (1 stick) butter, softened
- 1 (2 ounces) jar pimientos, drained and finely chopped
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon onion powder
- My twist is to add 1/4 slices of pepperoni
- Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
- Cut bread dough into 12 equal slices and place in circle with slices slightly overlapping on baking sheet. Coat lightly with cooking spray, cover with plastic wrap, and allow to rise 1 hour, or until doubled in size.
- Remove plastic wrap and bake 18 to 20 minutes, or until lightly browned.
- Meanwhile, in small bowl, combine remaining ingredients; mix well. Remove wreath from oven and spread some of the butter mixture evenly over top; reserve remaining butter mixture.
- Return wreath to oven and bake an additional 3 to 4 minutes, or until golden. Serve with remaining butter mixture on side.
You might want to form the remaining butter mixture into a log on a piece of plastic wrap and freeze it while the bread is baking. Then you can slice the log into butter rounds for serving with the warm bread.