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Swiss-Onion Bread Ring Recipe

Swiss-Onion Bread Ring Recipe photo by Taste of Home

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With the ease of prepared bread dough, this tempting cheesy bread has delicious down-home goodness. Its pleasant onion flavor goes great with any entree. You'll find it crisp and golden on the outside, rich and buttery on the inside. -Judi Messina, Coeur d'Alene, Idaho

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Swiss-Onion Bread Ring Recipe

Prep: 10 min. Bake: 25 min.

Yield: 12 Servings

10 25 35

Ingredients

2-1/2 teaspoons poppy seeds, divided
2 tubes (11 ounces each) refrigerated French bread
1 cup (4 ounces) shredded Swiss cheese
3/4 cup sliced green onions
6 tablespoons butter, melted

Directions

Sprinkle 1/2 teaspoon poppy seeds in a greased 10-in. fluted tube pan. Cut the dough into forty 1-in. pieces; place half in prepared pan. Sprinkle with half of the cheese and onions. Top with 1 teaspoon poppy seeds; drizzle with half of the butter. Repeat layers.
Bake at 375° for 30-35 minutes or until golden brown. Immediately invert onto a wire rack. Serve warm. Yield: 1 loaf.

Nutritional Facts 1 serving (1 piece) equals 152 calories, 9 g fat (6 g saturated fat), 24 mg cholesterol, 246 mg sodium, 12 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Swiss-Onion Bread Ring in Taste of Home August/September 2000, p35

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Reviews for Swiss-Onion Bread Ring

Swiss-Onion Bread Ring

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Reviewed on Nov. 21, 2012 by dotchi

This bread came out so tasty the first time I made it. Everyone in the family loved it. I have since adapted it to use the frozen rolls that you have to let thaw and rise, as well as my own homemade yeast rolls.

Reviewed on Oct. 19, 2012 by Lizardo7

I've made this for years, and it is always a hit. I use the frozen Bridgeford bread (one loaf defroasted). Takes more time, but rises nicely. I let it rise twice - before and after the ingredients.

Reviewed on Jan. 22, 2012 by cmessimer

this has become one of my extended family's most requested recipes...I'm asked to bring it to almost every get together...and it's super easy!

Reviewed on Oct. 09, 2011 by cradcliffe

My family loves this bread. It goes well with everything. I have also made it using crescent roll dough instead biscuit dough.

Reviewed on Jul. 25, 2011 by cibowman

I love this bread. I have made it many times and goes well with soups and chilies. I modify it only by dipping the bread pieces into the melted butter.