Bacon Biscuit Wreath Recipes

BACON CHEESE WREATH

Bacon Cheese Wreath image

My grandmother makes this smoky bacon and Parmesan spread for parties and holiday get-togethers. For a pretty yuletide presentation, decorate the cream cheese wreath with green parsley and red pimientos. -Lisa Carter, Warren, Indiana

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield about 3 cups.

Number Of Ingredients 7

Ingredients

2 packages (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions, optional
10 bacon strips, cooked and crumbled
Optional: Italian parsley sprigs and diced pimientos
Assorted crackers

Steps:

In a small bowl, beat the cream cheese, mayonnaise, Parmesan cheese and, if desired, onions. Stir in bacon. Cover and refrigerate for 1-2 hours., Invert a small bowl in the center of a serving platter. Drop cream cheese mixture by rounded tablespoonfuls around edge of bowl. Remove bowl. Smooth cream cheese mixture, forming a wreath. Garnish with parsley and pimientos if desired. Serve with crackers.

Nutrition Facts : Calories 87 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 116mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

HOLIDAY BISCUIT WREATH

Holiday Biscuit Wreath image

Provided by Trisha Yearwood

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 11

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

Steps:

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.

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