Best 17 Cheese Ring Recipes

MARINATED OLIVE & CHEESE RING

Steps:

• Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center., In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.

CHEESE RING

Steps:

• In a medium bowl, mix together the Cheddar cheese, mayonnaise, green onion, cayenne pepper, and garlic salt until well blended. Coat a ring shaped gelatin mold generously with cooking spray. Spoon the cheese mixture into the mold, cover, and chill for 2 to 3 hours to set.
• Unmold onto a serving plate, and pour raspberry preserves into the center. Arrange wheat crackers around the outside of the ring.

ROSALYNN CARTER'S CHEESE RING

Steps:

• Combine cheese with mayo, chopped nuts and onions.
• Mix in black pepper and cayenne, and blend thoroughly.
• Press into a 3-cup ring mold.
• Refrigerate for at least 2 hours.
• To serve, dip mold into a pan of hot water for 15-20 seconds before turning out onto a serving platter. Fill center with strawberry preserves. Serve with crackers of your choice.

STRAWBERRY CHEESE RING

Steps:

• Combine all the ingrdients except preserves in a food processor or electic mixer.
• Mix thoroughly and refrigerate for 2-3 hours.
• Scoop mixture onto a platter.
• Use your hands to mold mixture into a ring formation.
• Spread strawberry preserves in the center of ring.
• Serve with buttery crackers.

PUMPKIN BREAD RING WITH MAPLE CREAM CHEESE FILLING RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the maple cream cheese filling: In a medium bowl, combine the cream cheese, lemon juice, vanilla, and maple syrup. Stir until smooth and creamy. Set aside.
• Make the pumpkin cake: Sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Whisk to combine.
• In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
• Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
• Generously grease a bundt pan with nonstick spray.
• Add 3 cups (675 G) of pumpkin batter to the pan and spread evenly. Then, scoop the cream cheese filling over the batter, making a ring. Top with the remaining batter and spread to cover the filling.
• Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
• Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan.
• Slice and serve.
• Enjoy!

ROSALYN CARTER'S PLAINS CHEESE RING

Steps:

• Combine cheese with mayonnaise, chopped nuts and onions. Mix in black pepper and cayenne, and blend thoroughly. Press into 3-cup ring mold. Refrigerate for at least 2 hours. To serve, dip mold into a pan of hot water for 15 to 20 seconds before turning out onto a serving platter. Fill center with strawberry preserves and serve at once with whole-grain crackers or Melba toast.

DILLY CHEESE RING WITH SPINACH DIP

Steps:

• For dip, in a large bowl, combine the first six ingredients. Cover and refrigerate until serving., In a small bowl, combine the cheese, butter, dill and garlic powder. Cut each biscuit in half; arrange half of the pieces in an ungreased 10-in. fluted tube pan. Sprinkle with half of the cheese mixture. Repeat layers. , Bake at 400° for 20-30 minutes or until golden brown. Cool for 1 minute before inverting onto a serving platter. Serve warm with spinach dip.

CHERRY-CHEESE TEA RING

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and extract; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a small bowl, beat cream cheese, sugar and extract until smooth. Punch dough down and turn onto a lightly floured surface. Roll into a 14x7-in. rectangle. Spread cream cheese mixture evenly to within 1/2 in. of edges. Sprinkle with cherries and almonds. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Preheat oven to 375°. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show., Bake 20-25 minutes or until lightly browned. Remove from pan to a wire rack to cool. Combine glaze ingredients; drizzle over warm tea ring.

ROSALYNN CARTER'S PLAINS GEORGIA CHEESE RING

Steps:

• 1. Combine cheese with mayonnaise, chopped nuts and onion. Mix in black pepper and cayenne, and blend thoroughly.
• 2. Press into 3-cup ring mold. Refrigerate for at least 2 hours.
• 3. To serve, dip mold into a pan of hot water for 15-20 seconds before turning out on to a serving platter.
• 4. Fill center with strawberry preserves and serve at once with Ritz crackers.

CHEESE RING WITH STRAWBERRY JAM

Steps:

• Combine all the ingredients except the jam.
• Form into a ring on the serving platter.
• Spoon the strawberry jam in the center of the ring.
• Serve with assorted crackers.

STICKY BUN BREAKFAST RING WITH CREAM CHEESE ICING

Steps:

• Spray a fluted pan with non-stick spray.
• Combine the melted butter and syrup in a small bowl and set aside.
• In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
• Place about half of the syrup mixture in the bottom of the pan.
• Then sprinkle half of the brown sugar mixture on top.
• Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
• Top with remaining syrup and sugar mixtures.
• Bake at 375 degrees for approximately 20-25 minutes or until golden brown.
• While baking, make the cream cheese icing by adding butter and cream cheese into a bowl and microwaving it until melted, about 1 minute.
• Stir to combine, then add vanilla extract and salt, stir.
• Then add the powdered sugar, 1/2 cup at a time, and whisk to get lumps out.
• If icing is too thick for your taste, you can thin it out with a little heavy cream or milk.
• When sticky buns are done baking, let cool for 1 minute in the pan, then invert onto a serving platter.
• Pour cream cheese icing on top.
• Enjoy!
• ** I ended up using 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (1 tube didn't seem like enough) and baked it for about 30 minutes. It needed a bit longer to bake since I used more.

ITALIAN CHEESE BREAD RING

Steps:

• In a large bowl combine 2 1/2 cups of flour, sugar, salt and yeast, stir until blended.
• In a small pan heat milk, water and butter until very warm, about 120°F.
• Add warm liquid and eggs to flour mixture.
• Stir until moistened and beat on medium speed for 3 minutes.
• By hand stir in remaining flour (2 to 2 3/4 cups) to form a stiff batter.
• Generously grease a 12 cup bunt pan (or 10 inch tube pan) and sprinkle evenly with sesame seeds.
• In a bowl combine all filling ingredients and mix well.
• Spoon half the batter evenly into greased pan, spoon filling mixture evenly over batter staying 1/2 inch away from sides of pan.
• Spoon remaining batter evenly into pan over filling.
• Cover loosely with plastic wrap and set in warm place to rise until doubled in size, about 30 minutes.
• Do not punch or stir down dough.
• Remove plastic and bake in a 350°F oven for 30 or 40 minutes until golden brown and loaf sounds hollow when tapped.
• Remove from pan to cool on a wire rack.
• Prep time does not include rising time.

GRUYERE CHEESE BREAD RING

Steps:

• Preheat oven to 400*, then heat milk and butter to rolling boil.
• Stir in flour.
• Stir vigorously over low heat until mixture forms a ball – about 1 minute.
• Remove from heat and beat in eggs all at once, continue beating until smooth.
• Fold in 2/3 cups cheese.
• Drop dough by tablespoons full onto a greased cookie sheet to form 8" ring.
• Smooth with a spatula.
• Sprinkle with remaining cheese and bake 20- 25 minutes (or) until golden.

PHILLY CREAM CHEESE CREAM PUFF RING

Steps:

• Bring water and margarine to boil.
• Add flour and salt; stir vigorously over low heat until mixture forms ball.
• Remove from heat.
• Add eggs, one at a time, beating well after each addition.
• Drop ten 1/2 cupfuls of dough on lightly greased cookie sheet to form 9-inch ring.
• Bake at 400 degrees, 50 to 55 minutes or until golden brown.
• Remove from cookie sheet immediately; cool.
• For filling and topping:.
• Combine cream cheese, 1 cup sugar and vanilla, mixing until well blended.
• Reserve 1/2 cup cream cheese mixture; fold whipped cream and bananas into remaining mixture. Chill.
• Carefully cut top from ring; fill with whipped cream and banana mixture. Replace top.
• Add remaining sugar, chocolate and milk to reserved cream cheese mixture; mix well. Spread over ring.

STRAWBERRY CHEESE RING

Steps:

• 1. Mix cheese, mayonnaise, pecans onion, black pepper, red pepper, garlic powder and salt in bowl. Mix well. Spoon into large greased ring mold. Chill, covered, for 8 hours or longer.
• 2. Dip mold in hot water for 5 seconds and run a knife around edge. Invert onto a serving plate
• 3. Fill center with preserves. Serve with crackers. May substitute 5 to 6 chopped green onions for the onion and seedless raspberry preserves for the strawberry preserves. Makes 6 to 8 servings. Secret Ingredients

HAM,CHEESE,& ASPARAGUS CRESCENT RING

Steps:

• 1. Heat oven to 375°F.
• 2. Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should resemble a sun.)
• 3. Spread roasted red bell peppers towards center of ring on bottom halves of rectangles. Top with 1/3 of the cheese, then half of the asparagus.Top with another 1/3 of the cheese. Layer black forest ham or capocollo slices over asparagus. Arrange pepper rings over top. Cover with remaining 1/3 of cheese.
• 4. Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little but that is okay.) Sprinkle with black pepper.
• 5. Bake 18 to 22 minutes on cookie sheet, until dough is golden brown and thoroughly baked. Remove from oven; cool 10 minutes before cutting into serving slices. ENJOY!

BACON, EGG, & CHEESE BRUNCH RING RECIPE - (4.4/5)

Steps:

• Preheat oven to 375°F. Line a large cookie sheet with cooking parchment paper. In a 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet. In a medium bowl, beat 1/3 cup of the milk, the eggs, salt, and pepper with a fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist. Unroll dough; separate into 8 triangles. On the parchment-lined cookie sheet, arrange triangles with shortest sides toward the center, overlapping them slightly, leaving a 4-inch round circle open in the center. This should create a star-like shape. Crescent dough points may hang over the edge of the cookie sheet. Press overlapping dough to flatten. Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with another 1/3 cup of the cheese. Pull points of triangles over eggs and cheese and tuck under dough to form a ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese. Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With a broad spatula, carefully loosen the ring from the cookie sheet and slide onto a serving platter. Garnish with cilantro and salsa.