This tasty baked-feta appetizer is easy and fun to make for the holidays

PORTLAND, Maine — Hannaford chef Dorene Mills joined us to show us how to make a wreath appetizer with baked feta.

Italian Wreath with Baked Feta

1/2 cup flour, for dusting

16 ounce package refrigerated pizza dough

2 slices salami 1/4-inch thick

2 slices provolone 1/4-inch thick

1/4 cup sundried tomatoes, chopped

1/4 cup banana pepper rings, chopped

6 ounce block feta cheese

1 egg yolk

12 leaves basil

Prep:

Chop slices of salami and provolone into quarter-inch chunks, then rough chop sundried tomatoes and banana peppers.

On a floured surface, remove dough from bag. Roughly knead in chopped salami, provolone, tomatoes, and banana peppers.

Form the dough into a log, then cut into 12 pieces. Roll each piece into a ball.

Place a small bowl in the middle of a lined baking sheet.