Caprese Wreath
250kcal
Ingredients
- 1 16-ounce tube refrigerated crescent roll dough
- 4 ounces fresh mozzarella cheese sliced into 1/4-inch thick rounds
- 2 medium ripe tomatoes thinly sliced into 1/4-inch rounds
- 1/4 cup fresh basil leaves roughly chopped
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Equipment
- oven
- baking sheet
- parchment paper
Method
- Preheat the oven to 375°F. Unroll the crescent dough and separate it into 8 triangles. Arrange the triangles in a circle on a parchment-lined baking sheet, with the wide ends overlapping in the center and the pointed ends facing outward. Press the overlapping dough gently to seal.
- Bake the dough for 10-12 minutes, or until golden brown and fully cooked. Remove from the oven and let cool for 5 minutes on the baking sheet.
- Arrange the mozzarella slices in a single layer over the wide center of the baked crescent ring, leaving the pointed ends uncovered. Top the mozzarella with a single layer of tomato slices.
- Sprinkle the chopped basil evenly over the tomatoes. Drizzle the olive oil and balsamic glaze over the top, then season with salt and pepper. Serve immediately, pulling apart the crescent points to share.
Nutrition
Calories250kcalCarbohydrates22gProtein6gFat17gSaturated Fat7gPolyunsaturated Fat0.5gMonounsaturated Fat6gCholesterol30mgSodium500mgPotassium200mgFiber1gSugar2gVitamin A500IUVitamin C8mgCalcium200mgIron1.5mg