BREAKFAST CRESCENT RING
The ultimate breakfast sandwich ingredients are piled high inside crescent dough then shaped into a ring for the perfect brunch party recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Spread the tater tots on a baking sheet and bake until just golden brown and crispy, about 25 minutes.
- Meanwhile, whisk together the heavy cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until browned and crispy, 7 to 8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Pour off the bacon drippings and reserve 2 tablespoons. Add 1 tablespoon of the drippings and the sausage to the skillet and heat over medium-high. Cook, breaking up any large chunks with a wooden spoon, until cooked through and brown in some spots, 3 to 4 minutes. Transfer to a bowl and set aside.
- Return the skillet over medium heat and add the remaining tablespoon of bacon drippings. Once hot and shimmering, add the egg mixture and cook, stirring frequently, with a rubber spatula, until soft and fluffy and almost completely cooked through but still a bit runny, 3 to 5 minutes. Transfer to a clean large bowl.
- Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
- Spoon the egg mixture over the short ends of the triangles closest to the ramekin. Sprinkle the sausage on top of the eggs then sprinkle the bacon over the sausage. Cover the bacon with the American and Cheddar cheese. Top with the potato tots and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely but should cover the tater tots). Repeat with the remaining triangles (there will be some gaps where you can see the filling).
- Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with maple syrup, ketchup, hot sauce or white gravy if desired.
ORANGE BREAKFAST RING
"This beautiful breakfast ring is perfect for a special occasion," writes Wendy Fitzgerald from her home in Eau Claire, Michigan. Whether formed into a festive wreath or shaped into two rectangles, it's so yummy that no one will ever suspect the sweet treat starts with convenient crescent rolls.
Provided by Taste of Home
Time 40m
Yield 1 coffee cake, 16 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat the cream cheese, sugar and orange zest until blended; set aside., Unroll both tubes of dough; press perforations and seams together to form two rectangles. Overlap rectangles at one end and press the seam to seal. Spread cream cheese mixture over dough to within 1/2 in. of edges. Sprinkle with the chopped almonds., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Bake at 350° for 15-18 minutes or until golden brown. Cool for 10 minutes before carefully removing from pan to a wire rack., Combine confectioners' sugar and orange juice; drizzle over warm coffee cake. Garnish with sliced almonds.
Nutrition Facts : Calories 216 calories, Fat 12g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 265mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 0 fiber), Protein 4g protein.
JUDY'S ORANGE BREAKFAST RING
Make and share this Judy's Orange Breakfast Ring recipe from Food.com.
Provided by Carols Kitchen
Categories Breakfast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Split each biscuit in half, making 2 circles and spread a small amount of cream cheese in the middle of each piece and add a few pecan pieces.
- Fold biscuit in half and crimp edge to resemble a taco.
- Melt butter in small bowl and mix cinnamon & sugar in separate small bowl. Roll in butter and cinnamon & sugar.
- Place crimped side down in a bundt pan and bake at 350 for 30 minutes.
- Turn onto plate and top with orange glaze.
Nutrition Facts : Calories 587.8, Fat 22.2, SaturatedFat 8.3, Cholesterol 26.9, Sodium 653.6, Carbohydrate 95.9, Fiber 2.1, Sugar 72.4, Protein 5
CRANBERRY-ORANGE TEA RING
This lovely and delicious tea ring combines the classic flavors of cranberry and orange to create a tender and beautiful loaf that everyone will love!
Provided by larkspur
Categories Bread Yeast Bread Recipes
Time 2h15m
Yield 10
Number Of Ingredients 20
Steps:
- Combine warm water and yeast in a large bowl; stir to dissolve. Add warm milk, egg, marmalade, and butter. Stir to combine.
- Mix flour, oats, and salt together in a separate bowl. Add to yeast mixture and stir until moistened. Knead dough until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover and let rise until doubled, about 30 minutes.
- Meanwhile, combine cranberries, brown sugar, and water in a small saucepan. Cook over medium heat until cranberries begin to soften, 10 to 15 minutes. Remove from heat; stir in walnuts, butter, and lemon juice. Let cool.
- Punch dough down. Roll dough into a 10x20-inch rectangle on a floured surface.
- Whisk egg white and water together. Brush lightly over the dough. Spread cranberry filling over the dough, leaving a 1-inch border on all sides. Roll up tightly, starting from a long edge. Seal edges and cut off any tapered sides with no filling.
- Transfer roll to a large square baking sheet. Join ends together to form a ring. Use sharp kitchen shears to make cuts at 1-inch intervals, cutting 2/3 of the way through the dough. Twist each slice gently to expose the swirled filling. Gently shape dough into a perfect ring. Cover and let rise until doubled, 20 to 25 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before removing to a wire rack. Let cool completely.
- Stir powdered sugar and orange juice concentrate together in a small bowl. Add enough water to reach a glaze-like consistency. Drizzle glaze over tea ring. Allow glaze to set before slicing.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 52.4 g, Cholesterol 28.5 mg, Fat 8.6 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 3.3 g, Sodium 289.4 mg, Sugar 20.9 g
ORANGE BREAKFAST RING
This is so gooie and good.. Great for Christmas morning or Thanksgiving morning. Really I could eat any morning lol.
Provided by Elaine Slusher
Categories Sweet Breads
Number Of Ingredients 6
Steps:
- 1. Combine sugar and orange juice rid. Separate biscuits; dip each in butter then sugar. Stand biscuits on sides, overlapping edges in 9 inch tube pan. Bake at 350 for 40 minutes. Remove ring from pan and invert on serving platter. Combine cream cheese and powered sugar. Mix well till smooth. Add orange juice. Stir well. Spoon mixture over top while hot. Serve warm.
QUICK BREAKFAST RING
This is a great, sweet basic recipe that would be great for any breakfast or brunch. It's a twist from Monkey Bread.
Provided by jonesies
Categories Breakfast
Time 30m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees.
- Mix the brown sugar with 2 tablespoons of the butter.
- Spread the butter and sugar into the bottom of a 10 inch ring mold.
- Arrange the nuts and cherries, cut side up, on the brown sugar.
- Combine the granulated sugar and the cinnamon.
- Dip each biscuit into the remaining melted butter, then roll it in the sugar-cinnamon mixture.
- Arrange the biscuits in the mold so that they are slightly overlapping.
- Bake for 12 to 15 minutes.
- Unmold onto serving plate immediately.
- The butter usually prevents the mold from sticking, but if it does stick, loosen with a knife or spatula.
- For variation, use a granola mixture instead of the pecans and cherries.
Nutrition Facts : Calories 190.3, Fat 9.8, SaturatedFat 3.9, Cholesterol 11.4, Sodium 372.9, Carbohydrate 24.3, Fiber 0.8, Sugar 12.7, Protein 2.1
EGG AND SAUSAGE BREAKFAST RING
Make and share this Egg and Sausage Breakfast Ring recipe from Food.com.
Provided by CookingONTheSide
Categories Breakfast
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees F; Spray large cookie sheet with cooking spray.
- In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5-8 minutes or until thoroughly cooked; drain.
- Stir in bell pepper; cook until tender.
- Remove from pan.
- In small bowl, beat 5 eggs, the salt and pepper.
- Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center.
- Cook until eggs are set but still moist.
- Stir in sausage mixture and cream cheese.
- Unroll both cans of dough.
- Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal.
- Spoon egg mixture down center to within 1/2-inch of edges.
- Sprinkle with cheese.
- Starting at longest side, roll up; press edges to seal.
- Shape into a circle; pinch ends to seal.
- Cut six 2-inch slits around top of dough.
- Brush dough with egg; sprinkle with sesame seed.
- Bake 25-30 minutes or until deep golden brown.
Nutrition Facts : Calories 381.9, Fat 19.3, SaturatedFat 8, Cholesterol 231.6, Sodium 525, Carbohydrate 30.9, Fiber 2.4, Sugar 3.1, Protein 20.1
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