Parsley-Chive Bread Ring
I occasionally spread about 5 tablespoons of garlic herb cheese spread on the dough before sprinkling it with the parmesan cheese and parsley mixture.
I occasionally spread about 5 tablespoons of garlic herb cheese spread on the dough before sprinkling it with the parmesan cheese and parsley mixture.
- Carbohydrate 2.32787 g
- Cholesterol 215.28 mg
- Fat 6.446425 g
- Fiber 0.704599998950958 g
- Protein 5.71505 g
- Saturated Fat 2.7295105 g
- Serving Size 1 1 RING (46g)
- Sodium 112.9046875 mg
- Sugar 1.62327000104904 g
- Trans Fat 0.332302499999999 g
- Calories 89 calories
Step-by-step
- Heat oven to 375 .
- Combine parsley and chives in small bowl.
- Unroll 1 package of rolls onto lightly floured surface.
- Do not separate dough along perforations.
- Overlap the 2 dough rectangles about inch along long sides.
- Pat dough on overlap and perforations to form smooth rectangle about 13" by 7".
- Sprinkle with 2 tablespoons cheese and the parsley mixture.
- Roll up, jelly-roll fashion, from short side.
- Pinch edge to seal.
- With a sharp knife, cut into 12 equal slices.
- Repeat with second package.
- Overlap slices on foil lined cookie sheet to form a 9" ring.
- Beat egg yolk and water.
- Brush over the ring.
- Sprinkle ring with sesame seeds.
- Bake 20 minutes or until golden.
- Serve with butter if desired.
Counter space proves critical when building this shaped pastry, requiring a clean surface measuring at least fifteen by ten inches to roll out and overlap the dough rectangles properly. Flour the workspace lightly to prevent sticking, but avoid excessive flour that will toughen the final crumb structure.
Fresh flat-leaf parsley and dried chives supply the herbal base, though minced scallions substitute effectively at a one-to-one ratio for the chives if fresh yields are unavailable. Grated parmesan cheese should be finely shredded so it melts evenly during the bake rather than forming hard pockets within the dough spirals.
Sealing the jelly-roll cylinders requires pinching the long edges firmly with fingertips before slicing the logs into twelve equal rounds with a sharp chef knife to prevent the dough layers from compressing. Overlapping those individual slices onto a foil-lined baking sheet forms the circular wreath structure without requiring a specialized Bundt pan.
Baking at 375 degrees Fahrenheit for twenty minutes yields a deep golden exterior, aided by an egg wash consisting of one yolk beaten with one tablespoon of water to promote browning. Watch for a rich amber color across the sesame-seeded crust before pulling the pan from the oven.
