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Caprese Pesto Wreath

Name: Caprese Pesto Wreath
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 sheet of puff pastry; 1/2 cup pesto; 8 oz fresh mozzarella, sliced; 1/2 cup sun-dried tomatoes, chopped; Marinara sauce for dipping

A bright, shareable twist on classic Caprese flavors, this Caprese Pesto Wreath brings pesto, fresh mozzarella, and sun-dried tomatoes together on flaky puff pastry for an impressive appetizer or light meal. It’s easy to assemble, bakes up golden and crisp, and looks lovely on a holiday table or casual gathering. If you love pesto-forward dishes, you might also enjoy this 20-minute creamy tomato basil pesto pasta for another simple way to celebrate basil and tomatoes.

Why make this recipe

Crowd-pleasing presentation: It looks like something store-bought but takes only minutes to assemble.
Layered flavor and texture: Herbaceous pesto, melty mozzarella, chewy sun-dried tomatoes, and crisp puff pastry in every bite.

In short, it’s an easy, elegant appetizer that marries convenience with classic Italian flavors.

Ingredients

1 sheet of puff pastry
1/2 cup pesto
8 oz fresh mozzarella, sliced
1/2 cup sun-dried tomatoes, chopped
Marinara sauce for dipping

Step-by-Step Guide to Making Caprese Pesto Wreath

Overview before you begin
This recipe is straightforward, but a few small preparations make the difference between a soggy wreath and a perfectly crisp, cheesy round. Work on a cool surface, keep your puff pastry cold until ready to bake, and pre-slice your mozzarella so assembly is speedy. Below, each numbered step expands on the directions to help you master the technique.

Preheat your oven to 400°F (200°C).

Make sure the oven rack is centered so the bottom of the puff pastry bakes evenly without burning. If you have a convection setting, reduce the temperature by 25°F and check a few minutes earlier.

Roll out the puff pastry on a lined baking sheet.

If your puff pastry is frozen, thaw it just until pliable but still cold — about 20–25 minutes on the counter. Lightly flour the work surface if sticking occurs, but avoid excess flour, which can dry the pastry. Unfold or roll the sheet into a roughly 12-inch circle or rectangle that you can form into a ring from; if necessary, use a saucer or plate as a template to mark an inner circle.

Spread pesto evenly over the pastry.

Leave a small border (about 1/2 inch) untouched around the edges so the pesto doesn’t burn off the side. Use a small offset spatula or the back of a spoon to get an even layer. If your pesto is very oily, blot with a paper towel before spreading to prevent sogginess.

Layer with mozzarella slices and sun-dried tomatoes.

Arrange mozzarella slices in a single even layer, leaving a small interior ring of pastry unfilled so the wreath can be twisted without displacing cheese. Distribute chopped sun-dried tomatoes evenly on top; they add concentrated tomato flavor and chewiness that complements the pesto and cheese. For a brighter finish, tear a few fresh basil leaves if available and scatter them over the cheese before twisting.

Cut the pastry into strips and twist them into a ring shape.

Using a sharp knife or pizza cutter, carefully cut the pastry into strips from the outer edge to the inner circle (if you created an inner guide), leaving the center intact so the wreath holds. Twist each strip away from you two or three times to form neat spirals, then connect the ends to form a continuous ring. Press the ends together gently to seal.

Bake for 20–25 minutes or until golden brown.

Bake until the pastry is puffed and deep golden, the mozzarella is melty, and the edges are crisp. If the cheese starts to brown too quickly before the pastry is done, tent the wreath loosely with foil. Let the wreath rest for 5 minutes after baking to allow the cheese to settle slightly for cleaner slices.

Serve warm with marinara sauce for dipping.

Transfer to a serving platter and tuck a small bowl of warm marinara in the center for a festive presentation. The contrast of the herby pesto and tangy marinara makes each bite pop.

Notes on timing and assembly

Assembly should take about 10 minutes once ingredients are prepped; baking is 20–25 minutes. Total active time is roughly 30–40 minutes including prep and resting.
For the neatest presentation, refrigerate the shaped wreath for 10–15 minutes before baking to help it hold its shape.

Best Way to Store Caprese Pesto Wreath

Refrigerator: Store leftovers in an airtight container or wrapped tightly in foil for up to 3 days at 40°F (4°C).
Freezer: For longer storage, freeze a fully baked wreath (or portions) wrapped well in plastic wrap and foil for up to 1 month at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating: Reheat at 350°F (175°C) for 8–12 minutes (from refrigerated) or until warmed through and crisp.

Serving Suggestions for Caprese Pesto Wreath

Party platter: Place the wreath on a large wooden board, surround it with roasted vegetables, olives, prosciutto slices, and a handful of arugula for a grazing-style appetizer. Guests can pull off twisted strips or use a knife to cut wedges.
Holiday centerpiece: Use the wreath as a savory centerpiece for holiday brunch or dinner, putting the marinara bowl in the center and placing small plates and forks around it. Add fresh basil sprigs or halved cherry tomatoes for a festive look.
Casual dinner: Serve with a simple green salad dressed in lemon vinaigrette and a crusty loaf for a quick, casual meal that feels special. The oil from the pesto and sun-dried tomatoes pairs beautifully with peppery greens.

Tips to make Caprese Pesto Wreath
Key tip: Keep the puff pastry cold until the instant you put it in the oven — this ensures the layers puff properly and you get a light, flaky texture. If the dough warms too much, the butter softens and the pastry becomes dense rather than flaky. Chill shaped pastry briefly before baking if your kitchen is warm.

Additional quick tips:

Use high-quality pesto for the best flavor; if store-bought, choose one with olive oil and real basil.
Pat the mozzarella slices dry with paper towels to remove excess moisture and prevent sogginess.
If you’re short on time, cut the pastry into fewer, wider strips for a rustic look that’s faster to assemble.

Variations

Sun-dried tomato swap (bullet): Replace sun-dried tomatoes with roasted cherry tomatoes for a juicier, sweeter bite that also adds a pop of color.
Cheese-focused variation (paragraph): For a more indulgent version, mix shredded mozzarella with a handful of grated Parmesan or Pecorino Romano before layering. The hard cheese adds saltiness and helps create a slightly firmer topping that browns attractively in the oven. If you prefer a fresher Caprese approach, omit sun-dried tomatoes and scatter fresh basil and a drizzle of balsamic glaze over the warm wreath just before serving for a bright, sweet finish.

Frequently Asked Questions

Q: Can I use two sheets of puff pastry to make a bigger wreath?
A: Yes — you can overlap and seal two sheets to create a thicker, larger wreath. Keep the center hole proportionate so the pastry cooks evenly.

Q: How do I stop the bottom from getting soggy?
A: Bake on a preheated baking sheet or a perforated pizza pan; also keep the pesto and mozzarella from being too wet by blotting excess oil and moisture.

Q: Can I make this ahead of time?
A: You can assemble and refrigerate the shaped (unbaked) wreath for up to 12 hours, then bake when ready. Alternatively, bake fully and reheat before serving.

What if I don’t have puff pastry?

You can try a sturdy pizza dough as a substitute, though the texture will be chewier rather than flaky.

How much pesto should I use?

About 1/2 cup is suggested; use more or less to taste, but be cautious — too much oil can cause sogginess.

Can I make this vegetarian or gluten-free?

The recipe is vegetarian as written if your pesto is made without animal rennet in the cheese. For gluten-free, use a gluten-free puff pastry sheet available at specialty stores, but baking times and puffing may vary.

Short FAQ bullet list:

Q: Can I use pre-sliced mozzarella? A: Yes, just pat dry.
Q: Do sun-dried tomatoes need oil? A: Oil-packed ones bring flavor and richness; dry-packed can be rehydrated.
Q: Is marinara required? A: No, it’s optional but tasty for dipping.

Final presentation pointers

Slice with a serrated knife or kitchen shears to avoid dragging the cheese; serve on a warmed board or platter to keep the wreath inviting. Garnish with fresh basil leaves and a light drizzle of extra-virgin olive oil or balsamic reduction if desired.

Conclusion

This Caprese Pesto Wreath is a celebration of simple Italian flavors presented in a festive, shareable form; it’s perfect for entertaining or turning a weeknight dinner into something memorable. For another festive take on a similar idea, check out a lovely Caprese Christmas Wreath variation at Caprese Christmas Wreath – It’s Not Complicated Recipes. If you want a different spin that swaps textures and proportions, see a delicious sun-dried tomato basil mozzarella pastry wreath recipe at Sun-dried tomato basil mozzarella pastry wreath – Simply Delicious.