Sandras Christmas Wreath Recipes

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DINNER ROLL WREATH



Dinner Roll Wreath image

Provided by Sandra Lee

Categories     dessert

Time 2h25m

Yield 12 rolls

Number Of Ingredients 5

1 bag yeast rolls, frozen dough
3 tablespoons butter, melted
1 1/2 teaspoons ranch-style dressing mix
2 tablespoons finely chopped fresh herbs (thyme, rosemary, parsley)
Fresh herbs, for garnish

Steps:

  • Remove 12 frozen roll dough balls from bag. Use a nonstick spray on a baking sheet and arrange the yeast rolls; approximately 1/4-inch apart, to form a ring Cover loosely with plastic wrap or a damp cloth and set in a warm spot in the kitchen to thaw and rise until doubled in size, about 1 to 3 hours.
  • Preheat oven to 375 degrees F.
  • In a small bowl, combine melted butter and ranch dressing mix. Brush tops and sides of rolls with butter mixture. Sprinkle rolls with finely chopped herbs. Bake for 12 to 15 minutes, until golden brown.
  • Serve on cake stand, garnished with fresh herbs.

SWEET BISCUIT WREATH



Sweet Biscuit Wreath image

Provided by Sandra Lee

Categories     side-dish

Time 57m

Yield 1 wreath

Number Of Ingredients 8

1/2 cup sugar
1 tablespoon pumpkin pie spice
2 teaspoons ground cinnamon
1 (16.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands)
1 egg
1 tablespoon water
1 cup powdered sugar, sifted
1/4 cup maple syrup

Steps:

  • Preheat oven to 350 degrees F.
  • On a piece of kitchen parchment, trace the bottom of your serving bowl that will be in the center of your biscuit wreath. Turn the parchment over and use to line your baking sheet. Set aside.
  • In a bowl, stir to combine sugar, pumpkin pie spice, and cinnamon; set aside.
  • Open can of biscuits and separate into individual biscuits.
  • Sprinkle a rolling surface with some of the sugar-spice mixture. One at a time, press each biscuit into the bowl of sugar-spice mixture. Roll each biscuit on sugared surface to a 5-inch diameter. Using 2-inch and/or 3-inch leaf cutters, cut leaf shapes for your wreath; reserve dough scraps. Position leaves overlapping around the circle drawn on parchment. Set aside.
  • Lightly beat egg with 1 tablespoon of water. Using a pastry brush, paint egg wash between the leaves where they overlap.
  • Re-roll extra dough to cut out single leaf shapes or to make mini individual wreaths.
  • Bake in preheated oven for 14 to 17 minutes. Remove from oven and cool completely before moving.
  • While wreath is baking, stir together sifted powdered sugar and maple syrup until smooth. Cover and set aside.
  • Once wreath has cooled, use a clean paint brush to apply glaze to leaves - painting every other leaf so that there is separation.

BRAIDED BREAD WREATH



Braided Bread Wreath image

Provided by Sandra Lee

Categories     appetizer

Time 2h

Yield 12 servings

Number Of Ingredients 11

Cornmeal, for dusting
Flour, for work surface and dusting
3 (1-pound) bags refrigerated pizza dough, at room temperature
3 tablespoons olive oil
2 tablespoons chopped garlic
2 teaspoons paprika
1 tablespoon Italian seasoning
1/4 cup shredded Parmesan
1 egg
2 tablespoons water
Coarse salt

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment and sprinkle with a thin layer of cornmeal.
  • On a floured work surface, roll out the 3 dough portions into 3 long ropes. Line the 3 ropes up next to each other with the top ends overlapping and the bottom ends about 3 inches apart. Pinch the top ends. Braid the ropes together; pull the left section over to the center, then hold the old center section with your left hand and pull it to the side. Finally, bring the right section over the center. Repeat the process, alternating sides, until the entire length of bread is braided. Join both ends to form a round wreath.
  • Transfer the dough wreath to the parchment lined sheet pan. Dust with flour, and cover with a kitchen towel. Let proof in a warm spot for 45 minutes.
  • In a small bowl mix together the olive oil, garlic, paprika, Italian seasoning, and cheese. Set aside. Beat the egg with the water in a small bowl, and set aside
  • Bake the bread wreath in the preheated oven for 40 minutes. Reduce the oven temperature to 350 degrees F. Remove the bread from the oven, and brush it with the olive oil mixture. Put it back in the oven, and bake it for an additional 20 minutes. In the last 10 minutes of baking, coat the entire wreath with the egg wash and sprinkle with coarse salt. Remove from the oven and serve hot.

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