Pull-Apart Pesto Bread Wreath Pull-Apart Pesto Bread Wreath

Pull-Apart Pesto Bread Wreath | Food styling by Claire Stubbs | Prop styling by Renée Drexler/The Props Image by: Maya Visnyei

This gorgeous bread wreath does double-duty: It's a warm pull-apart roll for guests to enjoy and an attractive centrepiece to anchor the table. Serve with our Garlicky Basil Butter.

  • Prep time 30 minutes
  • Total time 2 hours & 45 minutes


  • 4 3/4 cups alI-purpose flour (approx)
  • 3 tablespoons granulated sugar
  • 1 tablespoon quick rising (instant) dry yeast
  • 1 teaspoon salt
  • 1/4 cup unsalted butter , cubed
  • 1 1/2 cup 2% milk , room temperature
  • 1 large egg
  • 2 cups finely grated Parmesan cheese
  • 1/3 cup prepared pesto


In large bowl, whisk together 4 cups of the flour, the sugar, yeast and salt. In small saucepan, melt butter over medium-high heat; remove from heat, add milk and let stand until milk is warmed, about 1 minute. Pour milk mixture into flour mixture; add egg, Parmesan and 4 tbsp of the pesto. Using wooden spoon, stir until soft ragged dough forms.

Turn out onto lightly floured work surface; knead, adding as much of the remaining flour as needed to prevent dough from sticking, until smooth and elastic (dough will be slightly tacky to the touch but won't stick to hands), 5 to 7 minutes. Transfer to large greased bowl. Cover with plastic wrap; let rise in warm draft-free place until doubled in size, about 1 1/2 hours.

Line 16-inch round pizza pan with parchment paper; place 3 1/2-inch diameter bowl upside down in centre of pan. Punch down dough. Turn out onto lightly floured work surface; divide dough evenly into 25 pieces. Shape 1 piece into ball, folding ends underneath and pinching at bottom; roll on work surface in circular motion, seam side down, into smooth ball. Repeat with remaining dough pieces.

Arrange balls in ring shape around bowl; arrange remaining balls around first layer. Remove bowl. Cover with plastic wrap; let rise in warm draft-free place until doubled in size, about 1 hour. 

Preheat oven to 375°F. Bake until rolls are golden and sound hollow when tapped, 18 to 20 minutes. Brush with remaining pesto. Let cool for 10 minutes before serving.

Makes 25 rolls.

Change it up: Pull-Apart Pesto Tree
Line a rimless baking sheet with parchment paper. Before the second rise, arrange the dough balls in a tree shape instead of a wreath and continue with the recipe.


Nutritional facts Per roll: about

  • Fibre 1 g
  • Sodium 210 mg
  • Sugars 3 g
  • Protein 6 g
  • Calories 154
  • Total fat 6 g
  • Potassium 69 mg
  • Cholesterol 19 mg
  • Saturated fat 3 g
  • Total carbohydrate 20 g


  • Iron 9
  • Folate 22
  • Calcium 8
  • Vitamin A 4
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Appetizers & Snacks

Pull-Apart Pesto Bread Wreath