Name: Cheesy Stuffed Festive Wreath
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: Cheesy stuffed festive wreath:; 45ml butter; 250g Portabellini mushrooms , chopped; 400g roll puff pastry , defrosted; 125g sundried tomatoes , chopped; 1garlic clove , crushed; 250ml LANCEWOOD® Medium Fat Mozzarella , grated; salt & freshly ground black pepper to taste; egg wash - 1 egg beaten together with 15 ml water; Mushroom & Sundried Tomato:; 230g LANCEWOOD® Medium Fat Spring Onion & Chives Cream Cheese; 80ml spring onion(s) , chopped; Bacon & Mushroom:; 200g rindless streaky bacon or back bacon, chopped; 230g LANCEWOOD® Smokey Onion & Mustard Cream Cheese; Pesto dip:; 250ml LANCEWOOD® Double Cream Plain Yoghurt or Sour Cream; 30ml sundried tomato pesto or basil pesto; salt & freshly ground black pepper to taste

8 Serves/Makes

Cooking Time: < 45 min

Ingredients

Cheesy stuffed festive wreath:

45 ml butter

250 g Portabellini mushrooms , chopped

400 g roll puff pastry , defrosted

125 g sundried tomatoes , chopped

1 garlic clove , crushed

250 ml LANCEWOOD^® Medium Fat Mozzarella , grated

salt & freshly ground black pepper to taste

egg wash - 1 egg beaten together with 15 ml water

Mushroom & Sundried Tomato:

230 g LANCEWOOD^® Medium Fat Spring Onion & Chives Cream Cheese

80 ml spring onion(s) , chopped

Bacon & Mushroom:

200 g rindless streaky bacon or back bacon, chopped

230 g LANCEWOOD^® Smokey Onion & Mustard Cream Cheese

Pesto dip:

250 ml LANCEWOOD^® Double Cream Plain Yoghurt or Sour Cream

30 ml sundried tomato pesto or basil pesto

salt & freshly ground black pepper to taste

Method

Cheesy stuffed festive wreath:
Preheat the oven to 200°C. Line a baking sheet with baking paper.

Mushrooms & sundried tomatoes:
Heat the butter and fry the mushrooms until golden and all the liquid has evaporated. Set aside.

Cut the puff pastry in half. Unroll and join the two strips to form one long strip. Keep it on the plastic for easy handling.

Mix the cream cheese, mozzarella, sundried tomatoes, spring onions, garlic, seasoning to taste and fried mushrooms together. Spread down the middle of the pastry.

Bacon & mushrooms:
Heat the butter and fry the mushrooms and bacon until golden and all liquid has evaporated. Set aside.

Cut the puff pastry in half. Unroll and join the two strips to form one long strip. Keep it on the plastic for easy handling.

Mix the cream cheese, mozzarella, sundried tomatoes, garlic, seasoning to taste, fried mushrooms and bacon together. Spread down the middle of the pastry.

Working from left to right, start rolling up the pastry to enclose the filling. Brush the opposite side with the egg mixture. Continue rolling and press to close and seal.

Shape into a wreath. Transfer to a baking sheet.

Using sharp kitchen scissors, cut into the top of the pastry at 2 cm intervals. Brush with the beaten egg mixture.

Bake for 30 – 35 minutes until golden and puffed.

Transfer to a serving platter and serve with any or both of the pesto dips.

Decorate with sprigs of rosemary and fresh cherries. It can also be served and enjoyed with any LANCEWOOD DIP&TOP™ of your choice.

Pesto dip:
Mix the yoghurt or sour cream with the sundried tomatoes or basil pesto. Season to taste & enjoy with the cheesy wreath.

CONVERSION TOOL

Made with this Product(s)

CONVERSION TOOL

Looking for something?

Cheesy Stuffed Festive Wreath