Holiday Stromboli Wreath
by
Clinton Kelly
This holiday Stromboli Wreath is Clinton’s foolproof, crowd-pleasing twist on the classic Italian-American favorite. Rolled with provolone, mozzarella, salami, and pepperoni, then baked in a Bundt pan for a festive shape, it’s an easy pull-apart showstopper that feeds a crowd.
Prep Time:
15 Minutes
Cook Time
30 Minutes
Serves:
6-8 Servings
Level:
Beginner
1 pound store-bought pizza dough
4 oz provolone slices (about 8 slices)
2 oz sliced salami
2 oz sliced pepperoni
4 oz shredded mozzarella
1/2 teaspoon dried oregano (or more to taste)
Flour, for dusting
Nonstick spray or oil for greasing the pan
Optional: fresh basil leaves for decorating
Optional: marinara sauce for dipping
Ingredients
Step 1
Preheat oven to 425°F. Lightly grease a Bundt pan with oil or nonstick spray.
Step 2
On a lightly floured surface, stretch pizza dough into a rectangle about 10 x 14 inches.
Step 3
Layer pepperoni evenly over the dough, leaving a 1/2-inch border.
Step 4
Add salami, then provolone slices.
Step 5
Sprinkle dried oregano and top with shredded mozzarella.
Step 6
Starting from a long side, roll dough tightly into a log and pinch seam closed.
Step 7
Carefully form into a circle and place seam-side up into the Bundt pan.
Step 8
Bake 30 minutes until deep golden brown.
Step 9
Invert onto a platter and cool 10–15 minutes.
Instructions
Add basil for decoration and serve with marinara if desired.