Ingredients:

  • Pizza Dough
  • 1 jar Barilla Creamy Genovese Pesto (1/2 for inside, 1/2 for dipping)
  • 1/2 cup freshly shredded gruyere cheese
  • 1/2 cup freshly shredded fontina cheese
  • 1/4 cup freshly shredded parmesan cheese
  • 1 onion, sliced and caramelized

Preparation:

  1. Preheat oven to 350º F and grease a baking sheet.
  2. Roll out the dough into a large rectangle.
  3. Spread an even layer of the pesto on the dough, avoiding the edges of the dough.
  4. Sprinkle the dough evenly with the cheeses and caramelized onions.
  5. Roll the dough tightly starting with the edge closest to you out.
  6. Seal the edge of the dough log.
  7. Using a sharp knife, slice the log in half, lengthwise.
  8. Twist the dough to form one long braid and transfer to prepared baking sheet.
  9. Bring both ends together to create a circular shape.
  10. Bake for 25 to 30 minutes, or until the dough is cooked through. I suggest checking on the wreath halfway through as the cheese gets brown! (If it gets too brown tent it with foil for the remaining bake time.
  11. Serve the wreath immediately with more Barilla Creamy Genovese Pesto.
  12. Enjoy!

Thank you Barilla for sponsoring this post!