Cheesy Antipasto Crescent Wreath
This party appetizer arranges crescent dough in a ring, piles it with cheeses and classic antipasto ingredients, then folds the dough over and bakes it until golden. It looks impressive on a holiday table but takes only minutes to assemble. Serve it warm as a shareable starter.
Preparation Steps
Heat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Unroll the dough and separate it into triangles. Arrange them in a ring on the baking sheet with the wide ends overlapping in the middle, forming a circle about 5 inches (13 cm) across, and the pointed ends facing out.
Cut the provolone and cheddar slices into strips or quarters. Pat the olives, tomatoes, peppers and artichokes dry with paper towels so the dough doesn't get soggy.
Layer the cheeses, olives, tomatoes, peppers and artichokes over the wide part of the dough ring, then sprinkle with the basil and parsley. Keep any filling that won't fit to serve alongside.
Fold each pointed end up over the filling and tuck it under the dough at the inner edge of the ring. Some filling will still show between the strips.
Brush the dough with the olive oil and sprinkle with the oregano, salt and pepper.
Bake for 20 to 25 minutes, until the dough is deep golden and cooked through. Cool for 5 minutes, slide onto a platter, garnish with parsley and slice to serve.
Tips & Variations
- Placing a small ovenproof bowl in the center while you arrange the dough helps keep a neat ring shape; remove it before baking.
- Add sliced salami or pepperoni with the cheese, or swap the cheddar for fontina.
- Refrigerate leftovers wrapped for up to 3 days and reheat in a 350°F (175°C) oven until hot through.
Community Comments (0)
Have thoughts on this recipe?
Sign in to leave a comment or share your cooking experience.
No comments yet
Be the first to share your thoughts on this dish!