Posted: 4/23/2013 12:55:36 PM
I made this breakfast ring for Easter Brunch. Everyone loved it. It will be made at my house again soon!
Posted: 3/5/2013 7:37:01 PM
I love this concept but would love to change it up a bit to have like a cheeseburger inside with crumbled hamburger and even bacon with velveta ... Also could add sautéed bell peppers and onions to the mix.. Thanks. For the inspiration!!
Posted: 12/28/2012 12:37:59 PM
love it, this is a great recipe - endless variations. I've used pizza dough, bread dough (rolled out) crescent roll and biscuit dough.I've used Sausage, bacon and or ham, chicken you name it - all kinds of cheeses, with various veggies and spices - My personalfavorite is Pillbury bread dough, Irish bacon, egg and monterey jack with some sauteed onions, very thinly sliced tomato slices and crushed garlic. Its so versatile! it always looks beautiful and is always delicious. Cant go wrong with this one!
Posted: 12/17/2012 3:30:41 PM
Quick question: can this be made in advance; taken to a brunch get together where it can be baked on site as directed?
Posted: 10/13/2012 10:09:04 AM
Sounds good to make, however, I have never found the dough sheets in all the stores I have visited in Roseville. Wonder where I could find them?
Posted: 9/27/2012 12:04:14 PM
I have made this several times, but I do not form it into a ring. I follow the recipe exactly (I just roll it and seal the ends). The first few times I made this, I was not able to find the dough sheets so I just used regular dough and sealed all of the triangles together into one large square. Recently, I was able to find the sheets - and they were great. I still wasn't able to form it into a ring, though. I have also used a package of turkey bacon chopped up instead of sausage for my friends who don't eat pork. EVERYONE loves this dish. It's so versatile. For a spicier version, I use pepperj
Posted: 9/12/2012 12:11:19 PM
One suggestion is to bake the ring on a higher rack in your oven. It will keep the bottom from over browning.
Posted: 9/10/2012 12:47:52 PM
I have a hard time with the stuffed dough recipes that my dough never cooks all the way through. If I leave it in longer, the bottom burns. Any suggestions?
Posted: 9/9/2012 5:35:53 PM
For a different twist, try bulk Italian Sausage. Be sure to drain on a paper towel before added to recipe.
Posted: 9/9/2012 3:11:37 PM
We don't get the seamless dough sheets here, either. Makes me wonder where they DO sell it.