SANTA WREATH RECIPES

Steps:

• Remove the pizza dough from the refrigerator and allow to come to room temperature, 2 to 3 hours.
• Preheat the oven to 375 degrees F. Spray a Bundt pan with nonstick cooking spray.
• Add the olive oil to a medium saute pan over medium-high heat and cook the sausage until brown, 12 to 15 minutes. Transfer to a medium bowl with a slotted spoon and allow to cool slightly.
• Roll out the dough on a lightly floured surface into a long oval about 10 inches wide by 18 inches long. Spread 1/2 cup pesto in the middle of the dough, leaving about a 2-inch dough border.
• Add the mortadella, pepperoni, salami and mozzarella to the cooked sausage and toss to combine.
• Scoop the sausage mixture on top of the pesto. Fold both sides of the dough lengthwise around the filling to create a seam along the center of the log. Crimp the seam to seal. Place in the greased Bundt pan seam-side up. Poke holes along the top to release the steam. Bake until golden brown on top, about 25 minutes.
• Let rest for 5 minutes. Place a cutting board on top of the Bundt pan and flip the wreath out carefully, then remove the pan.
• Form a sun-dried tomato bow by cutting one sun-dried tomato in half lengthwise. Arrange the remaining 2 sun-dried tomatoes end-to-end, then wrap one of the halves around its center and secure with a toothpick to make the bow. Cut the remaining half lengthwise into 2 pieces and arrange them hanging down from behind the back of the bow, securing with a toothpick.
• Serve the wreath with the remaining pesto in a bowl in the center. Garnish with the sun-dried tomato bow and gaze at the glory of the sausage wreath!

Steps:

• Remove the pizza dough from the refrigerator and allow to come to room temperature, 2 to 3 hours.
• Preheat the oven to 375 degrees F. Spray a Bundt pan with nonstick cooking spray.
• Add the olive oil to a medium saute pan over medium-high heat and cook the sausage until brown, 12 to 15 minutes. Transfer to a medium bowl with a slotted spoon and allow to cool slightly.
• Roll out the dough on a lightly floured surface into a long oval about 10 inches wide by 18 inches long. Spread 1/2 cup pesto in the middle of the dough, leaving about a 2-inch dough border.
• Add the mortadella, pepperoni, salami and mozzarella to the cooked sausage and toss to combine.
• Scoop the sausage mixture on top of the pesto. Fold both sides of the dough lengthwise around the filling to create a seam along the center of the log. Crimp the seam to seal. Place in the greased Bundt pan seam-side up. Poke holes along the top to release the steam. Bake until golden brown on top, about 25 minutes.
• Let rest for 5 minutes. Place a cutting board on top of the Bundt pan and flip the wreath out carefully, then remove the pan.
• Form a sun-dried tomato bow by cutting one sun-dried tomato in half lengthwise. Arrange the remaining 2 sun-dried tomatoes end-to-end, then wrap one of the halves around its center and secure with a toothpick to make the bow. Cut the remaining half lengthwise into 2 pieces and arrange them hanging down from behind the back of the bow, securing with a toothpick.
• Serve the wreath with the remaining pesto in a bowl in the center. Garnish with the sun-dried tomato bow and gaze at the glory of the sausage wreath!