Garlic Bubble Ring Food

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BLITZ BUBBLE RING



Blitz Bubble Ring image

Make and share this Blitz Bubble Ring recipe from Food.com.

Provided by Chef Boy Mar-10

Categories     Breads

Time 1h

Yield 12 Pieces, 10-12 serving(s)

Number Of Ingredients 6

4 (7 1/2 ounce) cans of regular pillsbury biscuits
2 (8 ounce) packages cream cheese
2 cups sugar
2 teaspoons ground cinnamon
1/2 cup butter (melted)
1 1/2-2 cups chopped pecans (depending on preference)

Steps:

  • Flatten each biscuit to approximately 3".
  • Cut each package of cream cheese into 20 squares.
  • Place 1 square of cream cheese into the center of each flattened biscuit.
  • Combine sugar and cinnamon and carefully spoon 1 tsp of cinnamon/sugar mix over each square of cream cheese.
  • Pinch and seal each biscuit.
  • Brush heavy duty Bundt Pan with melted butter (heavy duty pan is important).
  • Sprinkle a tablespoons of cinnamon/sugar mixture around bottom of Bundt Pan.
  • Sprinkle a small handful of chopped pecans around pan.
  • Add layer of biscuits seam side down into pan (keeps biscuits from popping open during baking).
  • Brush first layer of biscuits with melted butter, sprinkle with more cinnamon/sugar mix and add a few more chopped pecans into pan over biscuits.
  • Continue adding biscuits 1 layer at a time - remembering to brush each layer with melted butter, sprinkle with cinnamon/sugar mix and add a few more chopped pecans.
  • Bake at 365 for approximately 30 minutes (watch closely near the end of baking time and adjust if necessary).
  • When done baking, turn out IMMEDIATLY onto serving platter - if allowed to cool, it will stick to the pan.

Nutrition Facts : Calories 806.6, Fat 50.4, SaturatedFat 19.3, Cholesterol 76.9, Sodium 721.5, Carbohydrate 82.5, Fiber 3.1, Sugar 43.9, Protein 10.3

GARLIC AND HERB PULL APART BREAD



Garlic and Herb Pull Apart Bread image

Provided by Katie Lee Biegel

Categories     appetizer

Time 6h

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons warm water
1 1/4 teaspoons instant yeast
1/2 cup plus 1 teaspoon sugar
1 large egg, lightly beaten
2 tablespoons olive oil, plus more for greasing
1 teaspoon kosher salt
1/4 cup cold water
1/4 cup boiling water
2 cups all-purpose flour, plus 1/2 cup or more as needed
4 cloves garlic, grated
1/4 cup chopped parsley
2 tablespoons chopped chives
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons grated Parmesan
1 1/2 cups jarred marinara sauce
1/2 cup half-and-half

Steps:

  • In a small bowl, mix the warm water, yeast and 1 teaspoon of the sugar. Set aside for about 5 minutes until the mixture starts to thicken and bubble slightly. (If the mixture does not start to thicken and bubble slightly, the yeast is not working. Check the expiration date on the yeast and start over.)
  • In the bowl of a stand mixer fitted with the paddle attachment, stir together the egg, oil, salt and remaining 1/2 cup sugar until well combined. Mix in the cold water followed by the boiling water. Add the yeast mixture to the mixing bowl and stir until well blended. Add the flour and stir until it comes together into a shaggy dough, about 1 minute. Replace the paddle attachment with the dough hook and continue to knead until mostly smooth, about 3 minutes.
  • Add the garlic, 2 tablespoons of the parsley and 1 tablespoon of the chives to the dough. Continue to knead until the dough is smooth and elastic, another 3 minutes, adding in the extra 1/2 cup flour or more as needed so the dough isn't too sticky. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 3 hours.
  • Line an 8-inch round cake pan or baking dish with a sheet of parchment, allowing the excess paper to hang over the edges of the pan. Place a 2-to-3-inch biscuit cutter, sharp side down, in the center of the pan or dish and set aside.
  • Mix the melted butter with the remaining 2 tablespoons parsley and 1 tablespoon chives in a large bowl. Cut the dough into strips and then cut each strip into 1-inch pieces. Roll a piece into a ball and transfer it to the bowl with the butter, turning to coat completely. Transfer it to the cake pan. Repeat with the remaining dough and butter mixture, surrounding the biscuit cutter completely with the balls. Drizzle any remaining butter from the bowl over the top. Cover and let rise for 1 1/2 hours at room temperature.
  • Preheat the oven to 350 degrees F. Sprinkle the balls with the Parmesan. Place the pan of dough onto a baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes. Remove from the oven and let rest for 5 minutes.
  • While the bread is resting, in a small saucepan, heat the marinara and half-and-half until it is warm. Transfer to a bowl for dipping. Transfer the bread to a serving platter with the side sprinkled with Parmesan facing up. Remove the biscuit cutter. Serve immediately with the creamy tomato dipping sauce.

GARLIC BUBBLE BREAD



Garlic Bubble Bread image

Make and share this Garlic Bubble Bread recipe from Food.com.

Provided by Debe6496

Categories     Yeast Breads

Time 45m

Yield 1 loaf

Number Of Ingredients 5

1/4 cup butter, melted
1 tablespoon dried parsley flakes
1 teaspoon garlic powder
1/4 teaspoon garlic salt
1 loaf frozen bread dough, thawed

Steps:

  • In a bowl, combined butter, parsley, garlic powder and garlic salt.
  • Cut dough into 1" pieces; dip into butter mixture.
  • Layer in a greased 9" x 5" x 3" loaf pan.
  • Cover and let rise until doubled, about 1 hour.
  • Bake at 350 degrees for 30 minutes or until golden brown.

GARLIC BUBBLE LOAF



Garlic Bubble Loaf image

I tweaked my friend's family recipe for pull-apart rolls, and here's the result. This homemade garlic bread loaf is a must for your next pasta night, when everyone will have fun pulling off each rich and buttery piece. -Lynn Nichols, Bartlett, Nebraska

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 servings each).

Number Of Ingredients 10

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm whole milk (110° to 115°)
2 tablespoons sugar
1 tablespoon shortening
2 teaspoons salt
6-1/4 to 6-1/2 cups all-purpose flour
1/2 cup butter, melted
1 tablespoon dried parsley flakes
2 teaspoons garlic powder

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt and 2 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. Turn out on a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into fourths. Divide each portion into 12 pieces. In a shallow bowl, combine the butter, parsley and garlic powder. Shape each piece into a ball; dip in the butter mixture. Place in 2 grease 9x5-in. loaf pan. Pour any remaining butter mixture over dough. Cover and let rise until doubled, about 30 minutes. , Bake at 375° until golden brown, 35-40 minutes. Cool for 10 minutes. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 176 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 237mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

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