| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- Nonstick cooking spray, for the pan
- Three 16.3-ounce tubes large biscuits (24 biscuits total)
- Twenty-four 1/2-inch cubes Havarti cheese or Gouda
- About 8 tablespoons fig preserves
- 24 small pimiento-stuffed olives
- 1 cup sliced almonds
- 1/2 cup chopped fresh Italian parsley
- 1 1/4 cups finely shredded Cheddar
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 6 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees F. Spray a 10-inch tube pan with cooking spray.
- Cut each biscuit into 2 half moons to make 48 biscuit pieces. Separate the pieces into 2 piles.
- Working with half of the dough, flatten a piece of biscuit in your hand and stuff it with a cheese cube and about 1/4 teaspoon fig preserves (it is easier to roll if you use the little pieces of fig from the preserves). Gather the dough around it and roll into a ball. Repeat with the remaining dough, cheese and jam to make 24 balls; set aside.
- With the remaining dough, stuff and roll each piece of biscuit with an olive.
- Toss the almonds and parsley together in a medium bowl. Toss the Cheddar, paprika and cayenne together in another medium bowl. Put the melted butter in a small bowl.
- Alternating every so often between the two flavors, dip the cheese and jam balls in butter, then roll them to coat in the almond topping; and dip the olive balls in butter and roll them to coat in the Cheddar topping. Arrange the balls in the tube pan so that the flavors are interspersed.
- Bake the bread until golden brown all over and the dough is baked through, about 35 minutes. Cool in the pan 10 minutes, then turn out onto a plate and serve warm.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 738 |
| Total Fat | 42 g |
| Saturated Fat | 14 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 15 g |
| Cholesterol | 37 mg |
| Sodium | 961 mg |
| Serving Size | 1 of 10 servings |
| Calories | 738 |
| Total Fat | 42 g |
| Saturated Fat | 14 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 15 g |
| Cholesterol | 37 mg |
| Sodium | 961 mg |
Reviews
I made this recipe as posted and it did not turn out as I had expected. I had to keep the bread in the oven for almost double the baking time and yet the inside was still doughy. I think the cheese was just too oily for this recipe. I did use the Havarti cheese. I ended up pulling the bread apart, placing it on a cookie sheet, and putting it under the broiler. It didn’t taste bad, but the cheese was way too rich for me. Don’t think I’ll try this recipe again.
Great idea. Think I might try it with some Mexican flavors next time. It really should be served warm if possible. The cheese gets that nice gooey texture.
This is a good idea, but way too much bread! I don’t have a funnel pan, so I used cakes pans and they cooked in the suggested bake time. Next time I will try using crescent rolls.
I did 1/3rd of the recipe in my 6 inch cheesecake pan with a roll of tin foil in the middle. It’s still in the oven(I took out the foil) but it looks and smells wonderful. How can it not be good? Its out of the oven. 30 minutes total, and it’s gonna be so hard to wait 10 minutes to take it out of the pan!!
Tasty, creative and festive but it took a long time and several tries to cook the dough throughout. The recipe should be adjusted to accommodate for that. I was so embarrassed while serving it and discovering the center was raw.
I made for New Year’s Eve and it was fantastic. I made slight change I used full biscuit I did not cut in halves. Perfect everyone loved it!! Thanks Trisha.
I love you Trisha, and this looked promising, but unfortunately, the end result was a doughy, gluey mess. I blame the tube pan. It was was just too many layers of dough and couldn’t possibly bake through. To make the best of it, I resorted to removing the top layers as they baked. Flavor was good but I think I’ll try it again in a casserole. Not a wreath but one layer might equal crispy buttery Christmas tree ornaments.