BREAD RINGS

BREAD RINGS

2 pkg Refrigerated Crescent Rolls (8-oz ea)

Directions for Bread Wreath:
Unroll 2 packages refrigerated crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Baking Stone with wide ends 4 inches from edgeof baking stone. (Points will extend off the edge of the baking stone.) Roll wide ends of dough toward center to created a 5-inch opening. Scoop your filling evenly over the dough in a continuous circle. Bring points of trianges up over filling and touch under dough at center to form a ring; filling will show. Continue as each filling recipe directs.

BEEF TACO - Filling

1.5 lbs Ground Beef
1 pkg Taco Seasoning Mix (packet)
1 & 3/4 C Cheddar Cheese, shredded & divided (7 oz)
2 T Water
1 Egg White, slightly beaten
OPTIONAL TOPPINGS: Salsa, shredded Lettuce, chopped Onion, diced Tomato, sliced Olives, Sour Cream

Beef Taco Ring - Directions:
Preheat oven to 375*F. Cook ground beef in large skilletover medium heat 10-12 minutes or until no longer pink, breaking beef into crumbles; drain. Stir in taco seasoning mix, 1.5 cups of the cheese, and water. (Cheese will melt and the meat mixture will be more sticky together.) Scoop filling evenly over crescent rolls; finish shape as directed above. Brush with egg white (optional). Sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown. Serve with toppings.

CHICKEN CORDON BLEU - Filling

3 C Chicken, cooked & coarsely chopped
1 pkg Canadian Bacon (large or small circles...doesn't matter)
1 C Swiss Cheese, shredded & divided
1/3 C Mayonnaise
1 tsp Dijon Mustard
2 T Fresh Parsley, snipped (or 1 tsp of dried)
1 Garlic Clove, pressed
1 Egg White, lighlty beaten

CCB Ring - Directions:
Preheat oven to 375*F. In Classic Batter Bowl, combine chicken, 3/4 cup of the cheese, mayonnaise, mustard, parsely, and garlic; mix well. (Add a little more mayonnaise for a wetter mixture if desired.) Scoop filling evenly over crescent dough; top with Canadian Bacon slices and extra cheese. Finish shape as directed. Brush with egg white (optional). Bake 25-30 minutes or until golden brown. If desired...drizzle and serve with a light chicken gravy sauce.

(This is Beckah's own adaptation of the Chicken Club Ring recipe from the Pampered Chef.)

(This ring is also really good with BREAD dough. I like to use Rhodes Freezer Rolls. But they have to be completely thawed and because they've been frozen into shape for a long time, you have to really knead them and work them into a big ball. Then roll out the dough into a circle and cut into 16 triangles and follow the dough shape directions the same...be sure you USE THE RHODES ROLLS COOKING TIME AND TEMPERATURE if you do use these because they bake faster.)

TURKEY CRANBERRY - Filling

2 C Turkey, cooked & chopped
1 & 1/4 C Swiss Cheese, shredded (5 oz)
1/2 C Celery, sliced & diced
1/2 C Dried Crandberries, sweetened (make sure you get the orinial kind...now they

have flavored kinds that don't taste good in this recipe)
3 T Fresh Parsley, snipped (or 2 tsp dried parsley)
1/2 C Mayonnaise
2 T Honey Dijon Mustard
1/2 tsp Black Pepper, coarsely ground
1 Egg White, lightly beaten

Turkey Cranberry Ring - Directions:
Preheat oven to 375*F. In Classic Batter Bowl, combine turkey, 1 cup of the cheese, celery, cranberries, parsley, mayonnaise, mustard, and black pepper; mix well (You can add a little more mayonnaise if you want a wetter mixture.). Scoop evenly over crescent dough; finish shape as directed. Brush with egg white. Sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown.

(This ring is also really good with BREAD dough. I like to use Rhodes Freezer Rolls. But they have to be completely thawed and because they've been frozen into shape for a long time, you have to really knead them and work them into a big ball. Then roll out the dough into a circle and cut into 16 triangles and follow the dough shape directions the same...be sure you USE THE RHODES ROLLS COOKING TIME AND TEMPERATURE if you do use these because they bake faster.)

Serves: 8 (each ring serves 8)

MINI GARLIC PULL-APART BREAD BITES

These are AWESOME with ANY kind of pasta!!

MINI GARLIC PULL-APART BREAD BITES

1 C Pillsbury ORIGINAL Grands! Biscuits (8-count) - or generic brand
5 T Butter
2 Garlic Cloves, pressed
1 tsp Italian Seasoning (Pampered Chef's is the BEST tasting, I think!!)
3 T Parmesan Cheese, fresh grated strands

Directions:
Melt butter in saute pan over medium heat. Remove from heat and add pressed garlic and add italian seasoning; mix well. Quarter biscuits. Dip each quarter in butter mixture. Place all quarters piled on top of each other in small saute pan (you can cook in the Pampered Chef brand) or in a small baker. You don't want them spread out. The cook into each other. Bake at 375*F for about 20 minutes or until dark golden brown on top and dough is cooked through. INVERT onto a plate and sprinkle with Parmesan cheese.

Serves: 4-6

GERMAN PANCAKES

GERMAN PANCAKES

6 Eggs
1 C Milk
1 C Flour
1/2 C Sugar
1 tsp Vanilla
1/2 tsp Salt
1/4 C Butter or Margarine (1 cube)

Directions:
Place the cube of butter in an 11 x 13 - inch pan and place the pan in the oven at 400*F to let the butter melt. Do this BEFORE you make the batter so it can be melting while you mix the batter. In a bowl, beat the egss until bubbly. Add milk, flour, sugar, vanilla, and salt all together and mix until well blended. (The batter might be slightly lumpy...if you want it not lumpy use a blender or keep mixing the batter until it's how you like it.) The batter will be liquidy. As soon as the cube of butter is melted in the pan pour the batter directly into the hot butter -- the butter will rise over the batter. Bake for appx. 15 minutes at 400*F. Cut into squares. Serve with jam or powdered sugar or syrup or whatever you like.

Serves: 6

FANCY DINNER ROLLS

I just got this new recipe from a friend!! They are my new favorite dinner rolls! This dough can be used for dinner rolls, crescent rolls, or cinnamon rolls. Thanks, Julie!

FANCY DINNER ROLLS

2 C Milk
1/2 C Butter
2 tsp Salt
1/2 C Water
1/2 C Sugar
2 T Yeast
2 Eggs (beaten)
8-10 C Flour

Directions:
(1) Heat milk, butter, salt, water, and sugar in saucepan on stove until warm. Pour into bowl or your mixer (if you're using a Bosch or KichenAid). Add yeast and eggs and let stand until frothy. Add enought flour to make a soft dough. Knead until mixed thoroughly. Dump into greased bowl and let rise until double in size. Depending on what you are making you:

DINNER ROLLS:
Pinch off small pieces and form them into round circles. Place on greased cookie sheet and let rise again until doubled and cook at 375*F for 18 minutes.

CRESCENT ROLLS:
Divid into 2 parts and roll out one at a time into a circle. Cut into about 20-24 wedges and roll from outside in -- so the point is on top. Place on greased cookie sheet and repeat with other dough. Let raise until double in size. Bake at 375*F for 15-18 minutes.

CINNAMON ROLLS:
Divide into two parts and roll, one at a time, into a large circle. Spread with softened butter or margarine, then sprinkle with brown sugar and cinnamon (the amount depends on your preferences). Starting at one long edge, roll up tightly. BE SURE NOT TO ROLL THE DOUGH OUT TOO THIN. Cut into 2-3 inch slices and lay inside facing up on a greased cookie sheet with spaces in between. Repeat with other circle. Let rise until double in size and bake at 375*F for 18-20 minutes or until light golden brown on top.