Garlic Bread Wreath with Baked Brie Recipe tastes like warm, garlicky pull-apart heaven wrapped around a molten, buttery brie center I served it last weekend and we demolished it. It suits holiday hosts, game-day snackers, and cheese lovers, and it takes about 40 minutes start to finish.
Easy Garlic Bread Wreath with Baked Brie
Garlic Bread Wreath with Baked Brie Recipe uses store-bought pizza dough and one pan, so you get a party showstopper with minimal effort. You mix a quick garlic butter, cut the dough, and form a ring around a wheel of brie. The oven handles the rest while you look like a kitchen magician.
You skip fancy braids or long proofs. You toss the dough balls, arrange them in a circle, and bake until golden. The brie melts into a dip, so you don’t fuss with extra sauces.
Ingredients You’ll Need
- 1 pound refrigerated pizza dough (store-bought works great; I like Trader Joe’s or your favorite local brand; crescent dough also works for a softer bite)
- 1 (8-ounce) wheel double-cream brie (keep the rind on; choose a creamy brand like Président or Trader Joe’s)
- 4 tablespoons unsalted butter, melted
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, very finely minced (or 1 teaspoon garlic powder for a pantry shortcut)
- 1/2 cup finely grated Parmesan (or Pecorino Romano for a sharper finish)
- 1/4 cup finely chopped flat-leaf parsley (or 1 tablespoon dried parsley)
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes (optional heat)
- Zest of 1 lemon (optional brightness)
- 1 large egg, beaten (optional, for shine)
- Finishing options: flaky salt, honey or hot honey, crushed walnuts, or extra parsley
Equipment:
- 10–12 inch cast-iron skillet, oven-proof skillet, or parchment-lined sheet pan
- Small knife for scoring the brie
- Mixing bowl and pastry brush
- Kitchen scale or bench scraper (for cutting even dough pieces)
How to Make Garlic Bread Wreath with Baked Brie
- Prep: 15 minutes
- Cook: 22–25 minutes
- Total: ~40 minutes
- Heat the oven. Set a rack in the center and heat to 375°F. Lightly oil your skillet or line a sheet pan with parchment.
- Temper the cheese. Unwrap the brie and set it on the counter while you prep the dough. Use a small knife to score a shallow crosshatch on the top rind to help it melt evenly.
- Mix the garlic butter. In a bowl, stir together melted butter, olive oil, garlic, parsley, salt, red pepper flakes, and lemon zest. Reserve 2–3 tablespoons for finishing.
- Portion the dough. Dust the counter with a little flour. Cut the dough into 20–24 equal pieces and roll each into a 1–1.25 inch ball.
- Coat the dough. Toss the dough balls in the bowl with the garlic butter and half of the Parmesan. Coat them well so every bite tastes garlicky.
- Arrange the wreath. Place the brie in the center of the skillet or sheet pan. Leave about 1 inch of space, then ring the cheese with the dough balls, snug but not squished; form one or two concentric circles.
- Brush for shine. If you want glossy color, brush the dough balls with beaten egg. Sprinkle on a little extra Parmesan.
- Bake. Slide the pan into the oven and bake 18–22 minutes, until the bread turns deep golden and the brie softens. Rotate the pan once for even browning.
- Finish with flavor. Pull the pan out, brush the hot bread with the reserved garlic butter, and sprinkle on the remaining Parmesan and a pinch of parsley. Bake 2–3 minutes more to set.
- Rest and serve. Let the wreath rest 5 minutes so the cheese settles. Add flaky salt and a drizzle of honey or hot honey if you like, then dive in with pull-apart pieces.
Pro Tips & Common Mistakes
- Chill the brie for 10 minutes if your kitchen runs warm; it holds shape while the bread browns.
- Score the top rind; don’t remove it, or the cheese may leak too fast.
- Keep slight gaps between dough balls so they bake through and brown, not steam.
- Use a kitchen scale to cut even dough pieces; even size means even baking.
- Brush with butter twice before and after baking for the best garlic flavor.
- Bake on the center rack; the bottom can burn on a lower rack before the top browns.
- Check at 18 minutes; brie can overheat and burst if you push the bake too long.
- Skip too much oil on the pan; excess can fry the bottom and make it greasy.
Variations I’ve Tried
- Gluten-free: Use a gluten-free pizza dough or blend; many grocers stock fresh GF dough. Confirm the brie label if you avoid any additives.
- Vegan: Use vegan pizza dough, plant-based butter, garlic oil, and a dairy-free brie-style wheel; swap Parmesan for nutritional yeast or a plant-based parm.
- Add-ins: Fold 1 teaspoon chopped rosemary or thyme into the butter; tuck in chopped sun-dried tomatoes; add roasted garlic; sprinkle everything bagel seasoning; finish with cranberry jam, fig jam, or crisp bacon bits.
Make-Ahead and Storage
- Make-ahead: Assemble the wreath on a parchment-lined pan up to 6 hours in the fridge. Brush with egg and reserve some butter for finishing right before baking.
- Leftovers: Store in an airtight container in the fridge for up to 2 days.
- Reheat: Warm at 350°F, covered with foil, for 10–12 minutes, then uncover 3–5 minutes to re-crisp. For frozen leftovers, reheat from frozen at 375°F, covered, for 15–20 minutes, then uncover a few minutes.
- Avoid the microwave; it softens the bread and can overheat the cheese.
Garlic Bread Wreath with Baked Brie
A stunning and delicious pull-apart garlic bread, shaped into a festive wreath and centered with creamy baked brie perfect as a holiday appetizer or party centerpiece.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the pizza dough into a large rectangle. Cut into 16 equal strips.
- In a small bowl, combine the melted butter, minced garlic, parsley, rosemary, salt, and pepper.
- Brush each dough strip with the garlic herb butter mixture.
- Roll each strip loosely and arrange them in a circle on the prepared baking sheet, leaving room in the center for the brie.
- Place the unwrapped wheel of brie in the center of the dough wreath.
- Brush the top of the assembled wreath with any remaining garlic butter and sprinkle the grated parmesan cheese over the dough.
- Bake for 22–25 minutes, or until the bread is golden brown and the brie is soft and melty.
- Remove from the oven and let cool slightly before serving. Garnish with extra fresh herbs if desired.
- Serve warm, letting guests pull off pieces of the bread and dip into the gooey brie.