SUPER! So good, so quick, so easy. It must be magic - it disappeared before my eyes. No one felt like a big dinner tonight so I decided to try your recipe and the family is so glad I did. Made it for 5 servings instead of 10 since there were only 3 of us eating. I used ingredients I had on hand. One can of refrigerated prepared pizza crust, Bavarian Honey Ham thinly sliced, Lorraine Swiss also thinly sliced and Honey Mustard.
I rolled it up jelly roll style and left it that way since half the recipe is not enough to form a wreath. Brushed it with the egg and baked for 30 minutes. I did not do the glazed holly leaves or berries - I'll do it that way for Christmas time. Leaving that part out made the prep time only about 10 minutes. Presto it was done and presto it was gone - with rave reviews. Wish I had made the 10 servings, everyone wanted more. This would be great done on a baking stone too.
Holiday Cheese Wreath
8 ounces cheddar cubes
8 ounces Colby Jack cubes
8 ounces Monterrey Jack cubes
8 ounces Swiss cubes
Approximately 10 cherry tomatoes
1 red bell pepper
Sprigs of fresh rosemary
On a 10- to 12-inch diameter plate, arrange cheese cubes into a wreath shape. Arrange tomatoes on top like ornaments. Use sprigs of rosemary to surround and accent wreath.
Cut pepper in half and remove seeds and membranes from one half. Lay seeded pepper half face-down on cutting board and use a small, pointy knife to cut out the head of a bow. Place pepper bow at the base of the wreath. Cut two straight pepper strips and slide under the bow head to resemble ribbons hanging down.