Holiday Biscuit Bubble Ring Food

BLITZ BUBBLE RING

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.

SAVORY BISCUIT BUBBLE RING

Steps:

• Heat oven to 350.
• Generously grease 12-cup fluted tube pan.
• In large bowl, combine bacon, parmesan cheese bell pepper and onion; mix well.
• Separate dough into 20 biscuits.
• With scissors, cut each biscuit into quarters; place in bowl with bacon-cheese mixture.
• Toss to mix.
• Arrange mixture in greased pan.
• Drizzle with melted butter.
• Bake at 350 for 28-38 minutes or until golden brown.
• Immediately invert onto serving plate; remove pan. Serve warm.

CARAMEL BUBBLE RING

Steps:

• Preheat oven to 350° combine sugar and cinnamon; set aside. Combine caramel topping and syrup; set aside. Sprinkle half of the pecans into a greased 10-in. fluted tube pan. Drizzle with a third of the caramel mixture. , Open the tubes of breadstick dough (do not unroll). Cut each into six slices; dip in butter, then roll in cinnamon-sugar. Place half in the pan; sprinkle with remaining pecans. Drizzle with half of the caramel mixture. Top with remaining dough. Drizzle with remaining caramel mixture. , Bake until golden brown, 20-25 minutes. Cool for 2 minutes. Invert onto a serving platter; serve warm.

APRICOT BUBBLE RING

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs and salt; mix well. Add 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto 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. , For filling, combine the sugar and cinnamon in a shallow bowl; set aside. Punch dough down; cover and let rest for 10 minutes. Pour 2 tablespoons melted butter into bottom of greased 10-in. fluted tube pan., On a lightly floured surface, divide dough into 20 pieces and form into balls. Dip each ball into remaining melted butter, then roll in cinnamon-sugar. Place 10 balls into prepared pan. Spoon half the apricot preserves between the balls; sprinkle with half the walnuts. Repeat. Cover and let rise until doubled, about 45 minutes. , Bake at 350° until browned, 30-35 minutes. Cool for 5 minutes before inverting onto a serving plate. Serve warm.

BLACKBERRY BUBBLE RING

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan.
• Flatten each dinner roll into a circle, then place about 1/2 teaspoonful blackberry jam onto the center of the dough. Roll the filled dough into a ball, then transfer the dough into the prepared pan.
• Bake in the preheated oven until golden brown, about 30 minutes.
• Combine the corn syrup, butter, and vanilla extract in a small bowl. Pour over the baked rolls, and allow syrup to be absorbed before removing from the pan. To remove from the pan, run a paring knife between the bread and the edge of the pan. Hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the pan with a plate or cooling rack, and invert it to tip the bread out of the pan and onto the plate.