25 minutes
Cook Time
20 minutes
Cooking Level


  • 2 dry pints Pure Flavor® Sangria® Medley Tomatoes, divided
  • 48 slices pepperoni, sliced & divided
  • 2 13.8 oz packages pizza dough
  • 24 oz marinated mozzarella balls, drained & oil reserved
  • 2 tsp dried oregano
  • 2 tsp garlic salt, divided
  • Salt & pepper, to taste
  • Parmesan cheese, for garnish
  • Fresh basil, for garnish


Step 1

Preheat oven to 400°F.

Step 2

Roll out each pizza dough into a rectangle. Cut each into 24 even squares, to make 48 squares in total.

Step 3

Place 1 pepperoni slice and 1 mozzarella ball on each square. Fold the corners of the dough over the filling to form a ball & arrange the balls on a baking sheet in the shape of a wreath leaving a 3-inch space to place a serving bowl.

Step 4

Brush reserved mozzarella oil over the dough balls, and sprinkle with 1 teaspoon of garlic salt.

Step 5

Slice half of the dry pint of tomatoes in half, press tomatoes between dough balls, and reserve the remaining half pint for decoration. Bake for 20 minutes until golden.

Step 6

In a medium bowl combine 1 dry pint of tomatoes, remaining garlic salt, oregano, and salt & pepper, to taste. Puree and transfer to a small serving bowl. Place the bowl in the open space of the wreath and top it with Parmesan cheese.

Step 7

Arrange the remaining tomatoes and basil in the shape of holly around the wreath. Garnish with additional Parmesan cheese & serve.

Recipe created by Laura Ashley Johnson

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