This savory Pumpkin, Leek, and Bacon Twist Bread is a fun fall appetizer that is impressive and easy to whip up!

This post is sponsored by Jus-Rol. As always, thank you for reading and for supporting companies I partner with, allowing me to create unique content and recipes for you from readily accessible ingredients. All opinions are always my own.

People always ask me what items I keep in my freezer, refrigerator, and pantry for quick recipes, and one of those products is always the selection of Jus-Rol doughs. For starters, they come rolled on baking paper for simple prep and easy clean-up which is a true game-changer and made this Pumpkin, Leek, and Bacon Twist Bread a breeze.

Today, I used two Jus-Rol Round & Thin Pizza Crusts to create this delicious and simple appetizer that looks and tastes so impressive. You’d never know that there was no dough rolling whatsoever. Jus-Rol is unlike any other refrigerated dough you’ve tried. It comes rolled onto baking paper so the cleanup is virtually non-existent! No rolling pin and no extra flour are needed. Just unroll it, top it, and bake. That’s it! It comes in the Round and Thin variety which I used in this recipe, Family Size, which I love as well, and Flatbread, which is super thin and crispy. 

I’ve also been a long-time user of the Jus-Rol Pie Crust and Puff Pastry, and they’re so foolproof. Seriously, if you love to cook but hate working with dough, you need to check out Jus-Rol.

The flavors in this bread are so fantastic. I love taking typically sweet pumpkin puree and making it savory with complimentary aromatics like leeks and sage! The bacon adds the perfect saltiness along with the nutty gruyere, and all together, this dish is perfect for autumn entertaining. 

The fall season is a busy time for so many families, we need to take all the help we can get in the kitchen. I’m thankful that Jus-Rol makes it so easy to prepare appetizers, entrees, and desserts for the Back-to-School busy period that the whole family will appreciate.

Ingredients and Subs

Jus-Rol Round & Thin Pizza Crusts – You’ll need two for this recipe!

bacon

butter

leek – I love using leeks for this recipe, but you could also caramelize a yellow onion! 

fresh sage – Thyme would also be good

pure pumpkin puree – NOT pumpkin pie filling

egg yolks

gruyere cheese – Aged white cheddar is also delicious here

pepitas

How to Make 

1. Preheat the oven to 425°F and set aside a sheet pan. 
2. Melt the butter in a large skillet. Add the leeks and whole sage leaves and cook over moderate heat until just softened but still bright green, about 5 minutes. Transfer to a bowl and let cool before removing the sage. 
3. To the leeks, stir in the pumpkin puree and reserved crumbled bacon. 
4. Taste the mixture before adding the egg yolk and adjust salt and pepper as desired. Add one egg yolk and mix well to combine. 
5. Unroll your first pizza crust onto your sheet pan. Spread the pumpkin leek mixture evenly over the top, leaving about a ¼ inch around the edges. Sprinkle the shredded gruyere evenly over the top.
6. Unroll the second pizza crust and invert on top of the spread. Remove the attached baking paper and press down slightly.
7. Place a small glass in the center of the dough circle and start by cutting the pastry into 4 even quadrants starting at the edge of the glass and going outward. Then slice each quarter into 2. And then cut each eighth into 2. You should end up with about 16 strips. 
8. Twist each strip gently about 5 to 6 times. I like to give the ends a tiny pinch before I set them down. Remove the glass and brush with the remaining egg yolk and sprinkle evenly with the pepitas.
9. Bake for 20-25 minutes until golden brown. Serve warm.

Hot Tip

You can take this recipe from a mouth-watering appetizer to a quick dinner by eliminating one of the crusts and turning it into a pizza!  

Use your Jus-Rol dough in these recipes as well!

Country Ham, Egg, and Kale Breakfast Pizza

Bacon Cheeseburger Pizza with Dill Pickle Aoili

Eggplant Parmesan Pizza

Tropical Fruit Pizza

Grilled Peach and Proscuitto Flatbread

Visit Jus-Rol’s website, to find a retailer near you that carries the range of Jus-Rol doughs.

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Yield: 6-8 Servings

Pumpkin, Leek, and Bacon Twist Bread

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

This savory Pumpkin, Leek, and Bacon Twist Bread is a fun fall appetizer that is impressive and easy to whip up!

Print

Ingredients

• 2 packages Jus-Rol Round & Thin Pizza Crusts
• 3 slices of bacon, cooked and crumbled
• 1 tablespoon unsalted butter
• 1 medium-sized leek, trimmed of tough dark green portions, cut in half lengthwise, and sliced crosswise into 1/4 inch thick semicircles
• 5 fresh sage leaves
• Salt and pepper
• 1/2 cup pure pumpkin puree
• 2 large egg yolks, divided
• 4 oz gruyere cheese, shredded
• ¼ cup pepitas

Instructions

1. Preheat the oven to 425°F and set aside a sheet pan. 
2. Melt the butter in a large skillet. Add the leeks and whole sage leaves and cook over moderate heat until just softened but still bright green, about 5 minutes. Transfer to a bowl and let cool before removing the sage. 
3. To the leeks, stir in the pumpkin puree and reserved crumbled bacon. 
4. Taste the mixture before adding the egg yolk and adjust salt and pepper as desired. Add one egg yolk and mix well to combine. 
5. Unroll your first pizza crust onto your sheet pan. Spread the pumpkin leek mixture evenly over the top, leaving about a ¼ inch around the edges. Sprinkle the shredded gruyere evenly over the top.
6. Unroll the second pizza crust and invert on top of the spread. Remove the attached baking paper and press down slightly.
7. Place a small glass in the center of the dough circle and start by cutting the pastry into 4 even quadrants starting at the edge of the glass and going outward. Then slice each quarter into 2. And then cut each eighth into 2. You should end up with about 16 strips.
8. Twist each strip gently about 5 to 6 times. I like to give the ends a tiny pinch before I set them down. Remove the glass and brush with the remaining egg yolk and sprinkle evenly with the pepitas.
9. Bake for 20-25 minutes until golden brown. Serve warm.

Notes

See the blog post above.

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