| 1/4 | cup freshly shredded Parmesan cheese |
| 1 | loaf (1 pound) frozen white or whole wheat bread dough, thawed |
| 1 | tablespoon olive or vegetable oil |
| 1 | small garlic clove, finely chopped |
| 1. | Grease cookie sheet. Sprinkle 2 tablespoons of the cheese onto flat surface. Roll bread dough in cheese into 24-inch rope. Place on cookie sheet, forming circle; pinch ends to seal. |
| 2. | Snip dough 16 times from the outer edge of the circle at about 1 1/2-inch intervals, cutting two-thirds of the way through, using kitchen scissors. Lift and turn every other section of dough toward the center of the circle pinching ends, so the dough resembles branches if desired. |
| 3. | Cover and let rise in warm place 1 to 2 hours or until double. (Dough is ready if indentation remains when touched.) |
| 4. | Heat oven to 350ºF. Mix oil and garlic; brush over dough. Sprinkle with remaining 2 tablespoons cheese. Bake 25 to 30 minutes or until golden brown. |
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| The center of this wreath just begs for your creativity! Fill it with a dish of sun-dried tomato butter or olive oil and seasonings, and garnish with fresh rosemary sprigs. |
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| Keep your "snips" clean by first brushing your kitchen scissors with olive oil or spritzing with cooking spray. |
Nutrition Information:
175 ( 45 ); 5 g ( 1 g); 5 mg; 360 mg; 28 g ( 1 g); 6 g 0%; 0%; 10 %; 10 % 2 ; 1/2