Herbed Cheese Rings Recipe

5 4 6
Herbed Cheese Rings Recipe
Herbed Cheese Rings Recipe photo by Taste of Home
Publisher Photo

Herbed Cheese Rings Recipe

Read Reviews
5 4 6
Publisher Photo
This savory cheese loaf is great sliced in thin wedges to go with soup, salads or casseroles. I've served it to large crowds and received many compliments. One year, I gave it to our neighbor for Christmas. -Evelyn Bear, Kingston, Idaho
Recommended: Stuffed Burgers
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup canola oil
  • 2 tablespoons honey
  • 1 egg
  • 1 teaspoon salt
  • 1 cup whole wheat flour
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon each dried oregano, basil and rosemary, crushed
  • FILLING:
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • TOPPING:
  • 1 egg, lightly beaten
  • 2 teaspoons sesame seeds
  • 4 teaspoons grated Parmesan cheese

Directions

In a large bowl, dissolve yeast in warm water. Add milk, oil, honey, egg, salt, whole wheat flour, 1 cup all-purpose flour and herbs. Beat until blended. Stir in enough remaining all-purpose flour to form a soft dough. Cover and refrigerate overnight.
Punch dough down and turn onto a floured surface; divide in half. Roll one portion into a 15x10-in. rectangle. Combine filling ingredients; sprinkle half over dough. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
Place seam side down on a greased baking sheet; pinch ends together to form a ring. With a sharp knife, cut 1/2-in. slashes at 2-in. intervals. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 350°. Brush each ring with egg; sprinkle with sesame seeds and cheese. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 rings (12 slices each).
Originally published as Herbed Cheese Rings in Taste of Home December/January 2002, p29

Nutritional Facts

1 slice: 131 calories, 5g fat (2g saturated fat), 27mg cholesterol, 157mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 5g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup canola oil
  • 2 tablespoons honey
  • 1 egg
  • 1 teaspoon salt
  • 1 cup whole wheat flour
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon each dried oregano, basil and rosemary, crushed
  • FILLING:
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • TOPPING:
  • 1 egg, lightly beaten
  • 2 teaspoons sesame seeds
  • 4 teaspoons grated Parmesan cheese
  1. In a large bowl, dissolve yeast in warm water. Add milk, oil, honey, egg, salt, whole wheat flour, 1 cup all-purpose flour and herbs. Beat until blended. Stir in enough remaining all-purpose flour to form a soft dough. Cover and refrigerate overnight.
  2. Punch dough down and turn onto a floured surface; divide in half. Roll one portion into a 15x10-in. rectangle. Combine filling ingredients; sprinkle half over dough. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
  3. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With a sharp knife, cut 1/2-in. slashes at 2-in. intervals. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 30 minutes.
  4. Preheat oven to 350°. Brush each ring with egg; sprinkle with sesame seeds and cheese. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 rings (12 slices each).
Originally published as Herbed Cheese Rings in Taste of Home December/January 2002, p29

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MY REVIEW
ccanino User ID: 8910882 252520
Reviewed Aug. 11, 2016

"Great with chili. Used egg white instead of a whole egg. Don't need to kneed. Try to make a perfect rectangle so the ring will be even. Roll up tight. When doing the rise before baking stick to the 30 minutes or the ring will go flat."

MY REVIEW
Mamabee62 User ID: 6810271 204691
Reviewed Dec. 12, 2012

"This was tasty and so easy to make. Well-received by everyone at a recent party. I was surprised that a bread without kneading would turn out so well."

MY REVIEW
NevadaRose User ID: 4283670 130580
Reviewed Jul. 2, 2011

"Nice recipe - especially as you can do a lot of the work the day before. That made it easy to make and take into work - where it was very well received!"

MY REVIEW
krystaljoy User ID: 4390151 104243
Reviewed Feb. 14, 2010

"loved it!"

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