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Cheesy mini cob wreath recipe
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Transform the cob loaf dip into mini pull-apart bites using pre-made pizza dough for a festive and effortless Christmas appetizer.
Ingredients:
  • Olive oil, to grease
  • 3 x 250g packets pre-made fresh pizza dough
  • 200g fresh mozzarella, cut into 36 pieces
  • 1 egg, lightly whisked
  • 12 mixed cherry tomatoes
  • 12 pitted Sicilian olives
  • Sea salt flakes
  • Fresh rosemary sprigs, to serve
  • Napoletana pasta sauce, warmed, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced. Grease a 30cm round pizza pan with olive oil and set aside. Next, position a 11cm-diameter ovenproof dish or ramekin in the center of the pan.
  • Form small dough balls weighing about 20-25g each and create an indent in the center. Add a piece of mozzarella into the indent, seal the dough around it, and reshape into a ball. Place each ball seam-side down around a bowl on the pan to make a wreath. Repeat with remaining dough and mozzarella.
  • - Brush the egg over the dough balls. Top with tomatoes and olives. Sprinkle with sea salt. Bake for 20-25 minutes until golden and cooked through. Allow to cool for 5 minutes. Scatter rosemary sprigs on top and spoon warm pasta sauce in the dish. Serve immediately.

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