Name: Garlic Bread Wreath with Baked Brie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 can refrigerated crescent roll dough; 1 wheel brie cheese; 2 tablespoons butter; 2 cloves garlic, minced; 1 tablespoon fresh parsley, chopped; 1 egg beaten (for egg wash)

Garlic Bread Wreath with Baked Brie Recipe makes any table feel extra special, and it only asks for simple ingredients. I pull this showpiece out for cozy nights and big gatherings, and it never lasts more than a few minutes. You get tender pull apart garlic knots, a pool of melty brie in the center, and aromas that get neighbors peeking over the fence. I tested different doughs, herb mixes, and baking times, so you can breeze through it with confidence.

Why You’ll Love This Garlic Bread Wreath Recipe

I combine two crowd favorites into one shareable centerpiece. The buttery garlic bread delivers crisp edges and soft centers, and the brie gives you a creamy dip right in the middle. You can set it out and watch everyone tear off a warm knot and swipe through cheese.

I shape the dough into small balls for easy portioning and an even bake. The wreath presentation feels festive without extra effort. I use pantry staples, so you can pull this off on a weeknight or for a party.

Ingredients You’ll Need

Pizza dough about 1 to 1 and a half pounds homemade or store bought
One wheel of brie 8 to 10 ounces chilled
Unsalted butter 6 tablespoons melted
Extra virgin olive oil 1 tablespoon
Fresh garlic 4 to 6 cloves minced
Fresh parsley 2 tablespoons finely chopped
Fresh rosemary 1 teaspoon finely chopped
Fresh thyme 1 teaspoon finely chopped
Grated parmesan 3 to 4 tablespoons
Kosher salt and black pepper to taste
Red pepper flakes optional
Egg 1 beaten with 1 teaspoon water for egg wash optional
Honey or hot honey for drizzling optional
Flaky salt optional

Tools

Large sheet pan or round pizza pan
Parchment paper
Small saucepan
Pastry brush
Sharp knife or bench scraper
Small bowl for egg wash

How to Make Garlic Bread Wreath with Baked Brie

Set the oven to 375 F. Line a sheet pan with parchment. Keep the brie in the fridge for now so it stays firm.
Make the garlic butter. Warm butter and olive oil in a small saucepan over low heat. Stir in garlic, parsley, rosemary, thyme, salt, and pepper. Take it off the heat and let the flavors mingle.
Prep the dough. Dust your counter with flour and cut the dough into about 24 equal pieces. Roll each piece into a smooth ball with a taut surface.
Shape the wreath. Place a small bowl in the center of the pan to mark the circle. Arrange dough balls around the bowl to form a ring, then add a second ring on the outside for a fuller wreath. Leave slight space between balls for expansion.
Brush and top. Lightly brush the dough balls with garlic butter and save some for later. Sprinkle half the parmesan and a pinch of red pepper flakes if you want gentle heat.
Bake the wreath for 12 to 14 minutes until lightly set but not fully browned. Pull the pan out.
Add the brie. Unwrap the brie, score the top rind with a crisscross pattern, and set it in the center spot. Brush the dough again with garlic butter and add the rest of the parmesan.
Bake again for 10 to 14 minutes until the knots turn golden and the brie looks soft and oozy. If you enjoy extra shine, brush with a quick egg wash before the final bake.
Finish and serve. Drizzle the brie with honey or hot honey and add flaky salt. Serve hot and let everyone pull a knot and dunk.

Expert Tips

Chill the brie so it holds shape during assembly. Warm brie turns messy too fast.
Score the top rind so the cheese bubbles up and stays dippable.
Keep dough balls small for even baking and clean pulls.
Place the pan on the center rack for steady color and a tender crumb.
Hold back some garlic butter for a second brush to boost flavor and shine.
Mix butter and olive oil to prevent a greasy finish and to raise the flavor.

Variations and Substitutions

Use canned biscuit dough for a shortcut. Bake time may shorten by a few minutes.
Swap herbs. Try chives and dill for a brighter vibe or add a touch of oregano for a pizzeria feel.
Add cheese inside the dough balls. Tuck a small cube of mozzarella into each one for extra pull apart drama.
Go sweet and savory. Drizzle hot honey and scatter crushed pistachios after baking.
Try everything bagel seasoning instead of parmesan and herbs for a toasty finish.
Use camembert in place of brie for a deeper flavor and a similar melt.

Mistakes to Avoid

Do not crowd the pan. Tight spacing makes soggy sides and uneven color.
Do not over bake the wreath before adding the brie. You want pale color at the halfway point.
Do not skip scoring the brie rind. Unscored rind traps steam and reduces the flow.

What to Serve with Garlic Bread Wreath

A crisp salad with lemony vinaigrette to cut through the richness
Roasted grapes or fresh pear slices for sweet contrast
Prosciutto or salami for a savory bite
Marinated olives and artichokes for a snack board approach
Tomato soup for a cozy dip on chilly nights
Sparkling water with citrus or a bright white wine

Leftovers and Storage Tips

I store leftover knots and brie in separate airtight containers once everything cools. The bread stays nice for 2 days at room temperature, and the brie keeps for 3 days in the fridge. The texture softens over time, so I refresh both before serving.

I reheat the bread at 325 F for 8 to 10 minutes until warm and crisp at the edges. I warm the brie at 300 F for 8 to 10 minutes until melty. I avoid the microwave for the bread, and I only use short bursts for the cheese if I feel impatient.

Nutrition Information

Approximate per serving for 10 servings

Calories 280 to 320
Fat 16 to 20 grams
Saturated fat 9 to 12 grams
Carbohydrates 24 to 28 grams
Protein 9 to 12 grams
Fiber 1 to 2 grams
Sugar 1 to 3 grams
Sodium 430 to 560 milligrams

Values will vary based on dough brand, brie size, and selected toppings.

Ally Sanders