Holiday Biscuit Wreath
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 738
- Total Fat
- 42
- Saturated Fat
- 14
- Carbohydrates
- 76
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 15
- Cholesterol
- 37
- Sodium
- 961
- Total: 1 hr 20 min (includes cooling time)
- Active: 35 min
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
Directions
- 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.