Stromboli Bread Wreath Recipe

This festive Stromboli Bread Wreath is a holiday showstopper as well as being incredibly savory! Baking the stuffed dough in a Bundt pan makes the shape go perfectly round and golden, which along with the rich pesto and salty Italian meats adds a cheesy, garlic-herb depth to this bread that is so impressive for a party.

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Stromboli Bread Wreath Recipe Ingredients

• The Dough:
  • 1 pound fresh pizza dough (store-bought or homemade), at room temperature
  • All-purpose flour (for dusting)
  • Nonstick cooking spray
• The Meat Filling:
  • 1 pound sweet Italian sausage, removed from casing
  • 2 tablespoons olive oil
  • 4 ounces mortadella, thinly sliced and cut into squares
  • 2 ounces pepperoni, thinly sliced and cut into squares
  • 2 ounces Genoa salami, thinly sliced and cut into squares
• The Flavor & Cheese:
  • 2 cups basil pesto (divided: 1/2 cup for inside, rest for dipping)
  • 8 ounces deli-sliced mozzarella (the drier the better), cut into squares
• The Garnish:
  • 3 sun-dried tomatoes (for the bow)

How To Make Stromboli Bread Wreath Recipe

1. Relax the dough: Remove the pizza dough from the refrigerator at least 2 to 3 hours before you plan to bake. Letting it come to room temperature relaxes the gluten, making it easy to roll without snapping back.
2. Brown the sausage: Preheat the oven to 375°F (190°C). Spray a Bundt pan generously with nonstick spray. Heat the olive oil in a skillet over medium-high heat. Add the sausage meat and cook, breaking it up with a spoon, for 12–15 minutes until browned and cooked through. Transfer to a bowl with a slotted spoon and let cool slightly.
3. Mix the filling: In the bowl with the cooled sausage, add the chopped mortadella, pepperoni, salami, and mozzarella squares. Toss everything together to distribute the meats and cheese evenly.
4. Roll and spread: On a lightly floured surface, roll the dough out into a long oval, roughly 10 inches wide by 18 inches long. Spread 1/2 cup of the basil pesto down the center of the dough, leaving a generous 2-inch border of bare dough around the edges.
5. Stuff and seal: Pile the meat and cheese mixture on top of the pesto layer. Fold the long sides of the dough up and over the filling, pinching the edges together tightly to create a seam down the center of the log. Crimp the seam well to seal it.
6. Bake the wreath: Carefully lift the log and place it into the greased Bundt pan, creating a ring. Ensure the seam side is facing up (this will become the bottom when flipped). Pinch the ends together where they meet. Poke holes all over the top with a knife to release steam. Bake for 25 minutes until the top is deep golden brown.
7. Flip and decorate: Let the wreath rest in the pan for 5 minutes. Place a cutting board on top and carefully flip the pan to release the wreath. Make a bow using the sun-dried tomatoes and secure it with a toothpick.
8. Serve: Place a bowl with the remaining pesto in the center of the wreath for dipping. Slice and serve hot!

Recipe Tips!

• Drier is Better: Use deli-sliced mozzarella rather than fresh mozzarella balls. Fresh mozzarella releases too much water, which will make the bottom of your wreath soggy and doughy.
• The Bundt Hack: Using a Bundt pan guarantees a perfect circle shape that holds together while baking. Just make sure you grease every nook and cranny of the pan so it releases cleanly!
• Cool the Meat: Let the cooked sausage cool before putting it on the dough. If you put piping hot meat on raw dough, it will melt the fat in the dough immediately and cause it to tear or become greasy.
• Ventilation: Don’t forget to poke holes in the dough before baking! The steam from the meats and cheese needs to escape, otherwise, the bread will burst open at the seam and leak filling everywhere.

What To Serve With Stromboli Bread Wreath Recipe?

This Stromboli Bread Wreath Recipe is the king of the appetizer table! Fill the center with the extra Pesto or a warm Marinara Sauce for dipping. It pairs beautifully with an Italian Antipasto Salad loaded with olives and artichokes. For a festive drink, a sparkling Cranberry Cocktail or a robust glass of Sangiovese matches the rich Italian flavors perfectly!

How To Store Stromboli Bread Wreath Recipe

• Refrigerate: Wrap leftover slices in foil or store in an airtight container in the fridge for up to 3 days.
• Reheat: To restore the crust, bake slices in a 350°F oven or toaster oven for 10 minutes. Microwaving works but will make the bread chewy.
• Freeze: You can freeze the baked wreath (sliced or whole). Wrap tightly in plastic and foil. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Stromboli Bread Wreath Recipe Nutrition Facts

• Calories: 450 kcal
• Fat: 28g
• Carbohydrates: 30g
• Protein: 18g

Nutrition information is estimated per slice (serves 8-10).

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