Merry Christmas Eve!!!
I made these for our holiday party last week and since they were delish and easy to make I am making them again for a party that we are going to this weekend. Tis the season for parties!
While they are yummy this time around I need to pay more attention to how much filling I put in each dough ball. You would think that I would have done that the first time around especially since you use a 3 inch cookie cutter for EACH piece. Probably sounds totally logical to you but I had some different sizes happening and a little cheese leakage on my first go round.
Since I tend to keep it real here with my writings, I also want to mention that you shouldn’t stack them like I did without flouring between the layers, I had to start over as I couldn’t pull them apart, what a rookie move I know better than that. Maybe I was distracted last week? Yeah I’m going to go with that!
Ham & Cheese pull apart wreath
16 ounce bag of store-bought pizza dough – at room temperature
1 cup black forest ham – minced
1 cup gruyere – shredded
4 ounce cream cheese – softened
¼ teaspoon freshly grated nutmeg
4 tablespoon unsalted butter – melted
Flaky sea salt
Fresh parsley – finely chopped for garnish
Dijon Honey dipping sauce
1 cup dijon mustard
2 tablespoon honey
¼ sour cream
Preheat oven to 375F. Spray baking sheet with non-stick spray. Allow pizza dough to come to room temperature.
On a lightly floured surface, stretch the dough into a 10×15 inch rectangle. Using a 3 inch cookie cutter, cut out 23 rounds of dough and set aside. Make sure to lightly flour between layers.
In a medium bowl, stir together the ham, cheese, cream cheese and nutmeg. Scoop about 1 ½ tablespoons of the mixture on the middle of each pizza dough round. Enclose the filling by wrapping up the sides and rolling the dough into a sealed ball.
Arrange the dough balls into a wreath using 15 of them as the outer ring, all touching and then use the remaining 8 as an inner wreath all touching each other as well as the outer ring.
Brush with a couple of tablespoons of melted butter and place in the oven for about 20 minutes.
Remove once golden brown, brush with more of the melted butter and sprinkle with a little of the flaky salt to taste. Sprinkle with parsley to your desired effect.
Stir mustard, honey and sour cream and place in a bowl that will fit in the center of your wreath
Note: use whatever filing you want to make them your own creation
Macros = 2 balls without dipping sauce
256 Calories – 15g Fat – 20g Carbs – 10g Protein
Recipe: Clinton Kelly viewed on the Chew