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Pizza Bread Wreath

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Pizza bread in the shape of a wreath, with a red bow at the bottom.

Pizza bread in the shape of a wreath, with a red bow at the bottom.

Pizza Bread Wreath

A soft, pull-apart bread that makes the perfect appetizer for the holidays or any get together! So fast and easy - this crowd-pleasing recipe only uses 5 ingredients and bakes for 15 minutes!
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Course Appetizer
Servings 8

Ingredients
  

  • 1 tube (340 g) Pillsbury Country Biscuits dough
  • 1 Tbsp garlic olive oil (Plus a tiny extra amount to grease the pan.)
  • 10-15 slices pepperoni (I prefer a less salty bread, so used 10 slices of pepperoni.)
  • 2 cups shredded / grated cheese (You could use any combination of your favourite cheese. I used pre-packaged "Italiano" cheese which is a combination of mozzarella, asiago, provolone and parmesan.)
  • 1 tsp Italian seasoning

Instructions
 

  • Preheat oven to 400 F.
    Ingredients used to make pizza bread wreath: a tube of Pillsbury Country Biscuits, a bowl of shredded cheese, a small bowl of oil, a small bowl with seasoning, and a small bowl with pepperoni slices
  • Use a pastry brush to grease a Bundt pan with a small amount of garlic olive oil.
  • Open the tube of Country Biscuits dough. There will be 10 preformed biscuits. Cut each biscuit into 4 pieces.
  • In a medium sized bowl, toss the biscuit pieces with the garlic olive oil.
  • Cut each slice of pepperoni into 4 pieces. In a large bowl, mix together cheese, pepperoni pieces and Italian seasoning.
  • Add the biscuit pieces into the cheese mixture. Mix well so that the biscuit pieces are well coated.
  • Place biscuit pieces and cheese mixture into a Bundt pan. (For a more defined wreath shape, arrange the biscuit pieces in circles around the pan.) Press down gently.
    Raw pizza bread mixture in a Bundt pan
  • Brush any remaining garlic olive oil (or any excess oil on the pastry brush) over the top of the biscuits.
  • Bake on middle rack for 15-17 minutes or until golden. (I baked it in my toaster oven.)
    PIzza bread cooked in a Bundt pan
  • Allow to cool slightly, then invert Bundt pan to release pizza bread onto a serving plate. Invert the pizza bread again so that the right side faces up.
  • Serve warm with pizza sauce or other dipping sauce or a drizzle of hot honey!
Keyword appetizer, pizza bread, pull-apart pizza bread

Barley & Butternut Squash Risotto

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A bowl of barley butternut squash risotto

A bowl of barley and butternut squash risotto

Barley & Butternut Squash Risotto

This delicious recipe pairs two of my favourite fall ingredients - barley and butternut squash. The secret to getting a creamy texture is to gradually stir in warm broth.
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Course Side Dish

Ingredients
  

  • 5 cups sodium reduced chicken or vegetable broth
  • 2 tbsp canola oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups peeled and diced butternut squash (about 1 medium sized squash)
  • 1 cup barley
  • salt and pepper, to taste
  • 1/2 cup grated or shaved Parmesan cheese
  • fresh parsley for garnish

Instructions
 

  • Heat chicken or vegetable broth in a pot. Keep the broth warm on a low simmer as you continue to make the risotto.
  • In a stock pot, heat canola oil on medium heat. Add onion and sauté for about 1 minute. Stir in garlic and continue cooking until onions are soft.
  • Add butternut squash. Cook for about 2-3 minutes.
  • Stir in barley and cook for about 30 seconds, stirring frequently so that the barley does not stick to the pot. This helps to toast the barley and bring out the flavour.
  • Add 1 cup of warm broth. Keep the risotto uncovered. Bring to a gentle boil while stirring occasionally. The stirring allows the starches to release and yield a creamy texture. Turn the heat down to a medium simmer.
  • Add 2 cups of warm broth. Continue to stir occasionally to prevent barley from sticking to the pot. (Turn down the heat if needed.) Cook until the broth is absorbed, about 15 minutes.
  • Add 1 cup of warm broth. Stir frequently until the liquid is absorbed.
  • Add the remaining broth and stir until the liquid is absorbed.
  • Season with salt and pepper to taste.
  • Remove the risotto from heat. Stir in the Parmesan cheese. Garnish with fresh parsley.
  • Makes 4-6 servings
Keyword barley butternut squash risotto, barley salad, butternut squash, risotto

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