Active Time: 30 minutes
Servings: 16
Ingredients
Red Pepper Dipping Sauce:
- 1 jar (12 ounces) roasted sweet red peppers, drained
- 2 ounces parmesan cheese, grated (2/3 cup)
- 1/3 cup unsalted whole almonds
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes
Tree Bread:
- 1 tube (13.8 ounces) refrigerated pizza crust
- 1 1/2 teaspoons garlic powder, divided
- 6 ounces Buholzer Brothers® Jalapeño Havarti
- 3 tablespoons butter, cubed and melted
- Minced fresh parsley
- Crushed red pepper flakes
Directions
Red Pepper Dipping Sauce:
- Place the sauce ingredients in a food processor; cover and process until mixture is smooth. Set aside.
Tree Bread:
- Heat oven to 375°F. Line a 15 x 10-inch baking pan with parchment paper.
- Unroll pizza crust on a lightly floured cutting board into a rectangle, 9-inches long; sprinkle with 1/2 teaspoon garlic powder. Cut crust widthwise into four strips, each 2 1/4-inches wide. Cut strips lengthwise yielding 16 rectangles.
- Cut jalapeño havarti into 16 cubes, about 3/4-inch each. Wrap each rectangle around a pepper jack cube; seal dough around cheese. Roll dough into balls.
- Arrange balls in a tree shape on prepared pan. Bake for 8 minutes. Meanwhile, combine butter and remaining garlic powder. Divide butter mixture in half; brush half of the mixture on rolls.
- Cover with aluminum foil; bake for 10-12 minutes longer or until golden brown. Brush rolls with remaining butter mixture. Sprinkle with parsley and red pepper flakes.
- Serve rolls with reserved sauce.
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