Swiss-Onion Bread Ring Recipe
Swiss-Onion Bread Ring Recipe photo by Taste of Home

Swiss-Onion Bread Ring Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. Bake at 375° for 30-35 minutes or until golden brown. Immediately invert onto a wire rack. Serve warm. Yield: 1 loaf.
Originally published as Swiss-Onion Bread Ring in Taste of Home August/September 2000, p35

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.

Reviews for Swiss-Onion Bread Ring

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Nov. 21, 2012

"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."

MY REVIEW
Reviewed Oct. 19, 2012

"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."

MY REVIEW
Reviewed Jan. 22, 2012

"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!"

MY REVIEW
Reviewed Oct. 9, 2011

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

MY REVIEW
Reviewed Jul. 25, 2011

"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."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT