Festive Braided Wreath

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This braided wreath is a simple holiday showstopper. Crescent dough sheets get filled with a mix of Cello Copper Kettle Parmesan and Asiago, rolled up, twisted together, brushed with spiced olive oil, and baked until the edges turn crisp and the center melts into a cheesy, pull-apart centerpiece. Serve it warm with pesto and watch it disappear fast.

8 to 10

15 minutes

Directions

1. Preheat oven to 350°F. Remove crescent dough from packaging and roll out onto lightly floured work surface. 
2. Add a generous amount of freshly grated Cello Kettle Parmesan Cheese and Asiago along one side of the dough. Fold the dough over the cheese then start rolling the dough up into a log-shape, tucking the cheese filling into the middle of the roll. Repeat with the second crescent dough sheet.
3. Take the two cheese-filled rolls and wrap them around each other like a braid, then place onto a baking sheet lined with parchment paper. 
4. In a small bowl, combine za’atar, sumac and olive oil. Using a pastry brush, brush the top of the braided wreath with the spiced olive oil.
5. Bake for 20-25 minutes, then remove bread wreath from the oven and sprinkle with a bit more Cello Copper Kettle Parmesan Cheese.
6. Decorate the braided wreath to your liking, serve alongside basil pesto and cut into slices for sharing.