Cheesy Ham & Bacon Pull-Apart Wreath

If you are looking for an appetizer that feels festive, comforting, and guaranteed to disappear quickly, this Cheesy Ham & Bacon Pull-Apart Wreath is an excellent choice. Golden pieces of soft, buttery dough are arranged in a beautiful wreath shape, filled with savory ham, crispy bacon, and plenty of melted cheese. Once baked, each piece can be pulled away from the wreath individually, making it perfect for sharing.

The best part is that this recipe looks much more complicated than it actually is. With refrigerated pizza dough or crescent-style dough, a handful of simple ingredients, and a little shaping, you can create an impressive centerpiece without spending hours in the kitchen.

Why You’ll Love This Recipe

This pull-apart wreath combines several qualities that make a great party appetizer:

• Cheesy and savory: Melted cheese creates a rich, gooey filling.
• Crispy and smoky: Bacon adds a delicious salty crunch, while ham provides extra savory flavor.
• Easy to share: The wreath is designed so guests can pull off individual pieces.
• Perfect for entertaining: Its wreath shape makes it especially attractive for holidays, brunches, game nights, and family gatherings.
• Easy to customize: You can switch the cheese, add vegetables, or change the seasonings to suit your taste.

Ingredients

For the wreath, you will need:

• 1 pound refrigerated pizza dough or prepared bread dough
• 6–8 slices cooked bacon, chopped
• 5–6 ounces cooked ham, finely diced
• 1 ½ cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 2 tablespoons cream cheese, softened
• 2 tablespoons melted butter
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 tablespoon chopped fresh parsley, plus more for garnish
• Optional: 1 tablespoon grated Parmesan cheese

For the Egg Wash

• 1 egg
• 1 tablespoon water

The egg wash helps give the finished wreath a beautiful golden-brown surface.

Step 1: Prepare the Bacon and Ham

If your bacon is not already cooked, cook it until crisp. Transfer it to a paper towel-lined plate and allow the excess grease to drain.

Once it has cooled enough to handle, chop the bacon into small pieces.

Dice the ham into small, bite-sized pieces as well. Keeping both ingredients relatively small is important because the filling needs to fit comfortably inside each portion of dough.

For the best texture, avoid adding overly wet ingredients to the filling. Excess moisture can make the dough difficult to seal and may prevent the wreath from becoming nicely crisp on the outside.

Step 2: Make the Cheesy Filling

Place the softened cream cheese in a medium bowl. Add the shredded mozzarella, cheddar, chopped ham, bacon, Italian seasoning, garlic powder, black pepper, and parsley.

Mix everything together until the ingredients are evenly distributed.

The cream cheese is not there to overpower the other cheeses. Instead, it helps bind the filling together and gives the interior a particularly creamy texture once baked.

Taste a small amount of the mixture before adding additional salt. Ham and bacon can already be quite salty, so extra salt may not be necessary.

Step 3: Prepare the Dough

Preheat your oven to 375°F (190°C).

Lightly flour your work surface and roll the dough into a large rectangle. Try to keep the thickness relatively even throughout.

Cut the dough into approximately 18–20 small rectangles or squares, depending on the size of your dough sheet.

You want each piece to be large enough to hold a spoonful of filling while still leaving enough dough around the edges to seal it.

Step 4: Fill the Dough Pieces

Place a small spoonful of the ham, bacon, and cheese mixture in the center of each piece of dough.

Be careful not to overfill them. It can be tempting to add as much filling as possible, but too much can cause the dough to split during baking.

Leave a border around the edges.

Fold the dough around the filling and pinch the seams firmly closed. Roll each filled piece gently between your hands to create a compact ball.

Repeat until all of the filling and dough have been used.

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