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Pull-Apart Garlic Bread Wreath

Golden, cheese-stuffed garlic dough balls arranged in a ring and baked around a dipping bowl make an ideal holiday side dish or party snack.
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Prep Time 20 minutes
Cook Time 22 minutes
Rest Time 10 minutes
Total Time 52 minutes
Servings: 10
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cans (16 oz each) refrigerated grand-style buttermilk biscuits 16 biscuits total
  • 8 oz low-moisture block mozzarella cheese cut into 16 equal cubes
  • 6 tbsp unsalted butter melted
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic minced
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp coarse kosher salt
  • 1/4 cup Parmesan cheese finely grated
  • 2 tbsp fresh Italian parsley finely chopped
  • 1 cup marinara sauce warmed, for center dipping bowl

Equipment

  • 12-inch round baking sheet or pizza pan
  • 4-inch oven-safe ramekin
  • Parchment paper
  • Small saucepan or microwave-safe bowl
  • Pastry brush
  • Chef's knife

Method
 

  1. Preheat the oven to 375°F (190°C) and line a 12-inch round pizza pan or baking sheet with parchment paper.
  2. Place a 4-inch oven-safe ramekin upside down in the exact center of the parchment-lined pan to serve as a spacer.
  3. Open the two cans of biscuit dough and separate into 16 individual biscuits.
  4. Flatten each biscuit with your hands into a 3.5-inch flat disk on a clean work surface.
  5. Place one 3/4-inch cube of low-moisture mozzarella cheese into the center of each flattened dough disk.
  6. Gather the dough edges over the cheese and pinch tightly to form a sealed round ball with no exposed cheese.
  7. Arrange the stuffed dough balls in two concentric circles around the center ramekin, leaving a 1/4-inch gap between balls.
  8. In a small bowl, whisk together the melted butter, olive oil, minced garlic, garlic powder, onion powder, and kosher salt.
  9. Use a pastry brush to coat the tops and sides of the arranged dough balls with half of the butter mixture.
  10. Sprinkle the finely grated Parmesan cheese evenly over the brushed dough balls.
  11. Bake at 375°F (190°C) for 20 to 22 minutes until the tops are deep golden brown and the dough registers 190°F (88°C) internally.
  12. Remove the pan from the oven and carefully remove the center ramekin using tongs or oven mitts.
  13. Brush the remaining garlic butter mixture over the hot baked bread and sprinkle with chopped fresh parsley.
  14. Let the wreath rest on the pan for 10 minutes so the cheese inside sets slightly.
  15. Place a 4-inch bowl filled with warm marinara sauce into the center cavity right before serving.

Notes

If using two smaller baking sheets instead of one large round pizza pan, divide dough balls evenly around two separate 4-inch oven-safe bowls.
Do not use fresh mozzarella balls, as the excess water content prevents dough from crisping and causes steam blowout during baking.
To make a double batch for large crowds, bake two pans simultaneously on upper and lower third oven racks, swapping rack positions halfway through baking.