Hey guys, it's Jeanette from Rachael's culinary team.
I'm gonna show you how to make a snack wreath
that your family's gonna be talking
about until the next holiday season.
I start out with a 14-inch cake board.
This is a styrofoam ring.
I'm going to take my handy hot glue gun,
press it down for a few seconds.
Once your ring is securely on the board,
wrap the ring in some plastic wrap.
My family really likes meats and cheeses,
so I'm gonna stick a lot of that on here.
I'm gonna start with salami.
I fold it in half, fold it in half again,
pinch the bottom, take the center,
push that down so that you get a nice little stack.
I'm gonna do this layer with some mozzarella.
Put it all the way through
so you've almost got a little salami flower.
Stick it right in.
You're gonna go all the way around.
Next up is olives.
So I like to do two olives on toothpick.
I'm gonna start with green.
And then I do two black.
The olive layers all down, alternated,
black olives, green olives, all the way around.
Next up, pepperoni and provolone.
So I'm gonna fold the pepperoni
exactly the same way that I folded the salami.
Then I'm just going to skewer it with a chunk of provolone.
You're gonna go all the way around.
Some places just call them banana peppers.
Some places call them pepperoncini.
I like them on everything I'm eating.
So the pepperoncini are down.
Next up, mortadella and Sweety Drop peppers.
So because mortadella is so large, I cut it in half,
and then I fold it in half, half again, and then fold it up.
Skewer a little Sweety Drop pepper, stick that in.
And now when I'm placing this,
I like to pick up the stem of the pepper,
so that it looks a pretty wreath.
(festive music)
I love these little mushrooms.
They come in the jar at the grocery store.
Wanna do a nice little ring.
I have a little bit of pepperoni
and a little bit of mozzarella left.
So I'm gonna go all the way into the bottom of the wreath
and add a little secret layer.
You can get past all the toothpicks,
you deserve the pepperoni mozzarella surprise.
I don't know about you guys, but the center of my wreath
likes to be filled with store-bought garlic knots.
(festive music)
Happy Holidays, and enjoy your snack wreaths.
Jeanette, you continue to amaze me.
You top yourself.
Now, what are you sharing with us now?
Cheesy pepperoni pizza stuffed pull-apart wreath.
And I'm serving it with a sweet and spicy pesto dipper,
which is my new favorite way to make pesto.
So to get this thing started, like most of my recipes
that I am frequently messing around with,
starts with a store-bought pizza dough.
So you've got like a pizza dough and a half.
You want it to be like 25, 26 ounce balls of dough
and then you're gonna take it.
You're going to flatten it between your fingers
and then you fill it with, you know, I obviously
had some leftover pepperoni from the deli.
You chop some of this up,
you pop one of these little mozzarella balls right inside
and you roll it, just like a meatball.
And then I take the bowl that I'm gonna serve the pesto on,
and I put it on here and I trace it with a pencil
just so you know how big to make
that inner ring of the wreath.
So there's gonna be 26 pieces.
So you've got 10 on the inside and 16 on the outside.
And that's what fits really nicely.
You're gonna let this sit out for like 30, 45 minutes
before you pop it into the oven.
It's really easy to work with the dough when it's cold.
That's why it sits before it goes in the oven.
And it'll puff up a little bit.
Pop this in the oven.
I'm gonna show you what it looks like when it comes out.
And this is what our beautiful wreath looks like
when it comes out of the oven. Yum!
(Rachel growls)
So we're about to get a lot more yum here.
I've got some beautiful garlic butter,
that I've got some like Italian seasonings in,
and I've got some obviously some garlic for butter.
So once it's hot, when it comes out of the oven,
you just brush this on the top.
So now what's gonna go in the center of this,
like I told you is my pesto.
So here it's just a very basic pesto.
It's got pistachios.
It's got basil.
It's got everything you've got in your regular pesto.
Some Parmesan, some garlic.
I streamed in my olive oil, and Rachael,
do you know what my secret ingredient is for my pesto?
No, but I'm really psyched
because you said it's sweet and spicy.
So this is your spicy honey that you made
with the Calabrian chili paste.
Shut up! (screams)
I know.
Calabrian chili paste and honey.
That's it.
Oh my God!
Depending on how spicy you want it,
I'm gonna put a few spoonfuls right in my pesto. (laughs)
Oh my God, I'm so making this.
We are gonna put a pepperoni bow on top of the wreath
'cause what wreath is complete without a pepperoni bow.
We're gonna fold some pieces, make the bow here.
I've got one done for us back here.
Let me grab that one.
I've got our sweet and spicy pesto.
I've got our pepperoni wreath.
Look at this. (laughs)
(Rachael cheers and applauds)
(air whooshes)