Preparation time
Course Type:

Tomato Pesto Wreath

Make these soft pillowy pesto rolls and this super simple creamy tomato dip for your holiday dinner with NatureSweet Constellation, packed with color and flavor.

This recipe contains:
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2 ½ cups all-purpose flour
¾ cup milk
1 packet instant yeast
1 teaspoon salt
3 tablespoons olive oil
1 cup basil leaves
1 tablespoon pine nuts
1 garlic clove
¼ cup olive oil
¼ cup parmesan cheese
Creamy Tomato Dip
1 tablespoon olive oil
2 cups Constellations
¼ cup cream cheese
½ teaspoon paprika
1 teaspoon crushed red pepper
Salt and pepper to taste


Combine the dough ingredients in a large bowl. Stir with a spatula until a shaggy dough forms, then switch to your hands and knead the dough until no dry bits of flour remain.
Cover the bowl with plastic wrap and let the dough rest for 15 minutes. This will make the dough less sticky and much easier to work with.
Knead the dough on a lightly floured clean work surface until smooth (about 5 to 10 minutes).
Round the dough into a tight ball and transfer it to a clean, lightly greased bowl.
Cover with plastic wrap and let the dough rise for 30 minutes or until doubled in volume and puffy.
Divide the dough into 30 portions. Roll each portion of dough into a tight ball. Coat the dough in pesto sauce.
Arrange the dough balls around the edges of a 10-inch cake pan or tart tin, leaving space in the center of the pan.
Cover the pan with plastic wrap and let the dough rise until puffy, about 20 to 30 minutes.
Preheat the oven to 375°F with the rack in the middle.
Bake for 30 to 40 minutes or until the rolls are golden brown or measure at least 190°F when probed with an instant-read thermometer.
Decorate with red Constellations and sprigs of rosemary.
While your dough is rising, make the pesto sauce.
Combine the basil, pine nuts, and garlic in a food processor and process until finely minced.
With the machine on low, stream in the oil and process until smooth.
Add the cheese and process until just combined. Transfer to a bowl.
Creamy Tomato Dip
Preheat the oven to 400°F.
Combine olive oil and Constellations in a medium baking dish.
Place the block of cream cheese in the center of the tomatoes.
Bake for 40 to 45 minutes or until the tomatoes have split.
Stir in the paprika and crushed red pepper flakes, breaking up the tomatoes and cream cheese.
Season with salt and pepper to taste.
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