Blintz Bubble Ring Recipe
Ingredients
| 2 3-ounce packages cream cheese | ||
| Refrigerated biscuits package | 2 | |
| Sugar | 1/2 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Butter/Margarine | 3 Tablespoon, melted | |
| Pecans | 1/3 Cup (16 tbs), chopped | |
Directions
Cut cream cheese into 20 pieces; shape each piece into a ball.
Roll each refrigerated biscuit to about 3 inches in diameter.
Combine sugar and cinnamon.
Place one cheese ball and 1 tea spoon cinnamon mixture on each biscuit; bring up edges of dough and pinch to seal.
Pour melted butter or margarine into bottom of 5-cup ring mold.
Sprinkle half the chopped pecans and half the remaining cinnamon mixture into mold.
Place half the filled biscuits atop mixture, seam side up; repeat layers.
Bake at 375° till golden, about 20 minutes.
Cool 5 minutes in pan; invert onto plate.
Roll each refrigerated biscuit to about 3 inches in diameter.
Combine sugar and cinnamon.
Place one cheese ball and 1 tea spoon cinnamon mixture on each biscuit; bring up edges of dough and pinch to seal.
Pour melted butter or margarine into bottom of 5-cup ring mold.
Sprinkle half the chopped pecans and half the remaining cinnamon mixture into mold.
Place half the filled biscuits atop mixture, seam side up; repeat layers.
Bake at 375° till golden, about 20 minutes.
Cool 5 minutes in pan; invert onto plate.
Chef
