You know what I’m going to say by now, don’t you? That’s right; there’s really no right or wrong stuffing to go in this ring bread so I’ll tell you what I used today, but also know that I love to add black olives and poppy seed as well.
The recipe actually evolved from one given to me by my dear friend, Myrt, but if you are in a hurry, there is absolutely no reason why you have to make this in a bundt pan as a ring bread. You can simply stuff, seal, and bake on a cookie sheet, which takes much less time and you don’t have to sweat the ring holding together like I do every single time I make it!
2 Rolls of Grands Biscuits (I used wheat.)
1 Pound Lean Hamburger Meat
1 Large Onion
1 Large Bell Pepper (I used green.)
Several green tops off of young onions.
Mozerella Cheese, grated
Preheat oven to 350 degrees.
1. Brown meat, onion, onion tops, and bell pepper. Season to taste. Drain if there is excess grease.
2. If you are using other ingredients such as olives, ground nuts, raisins, stir into meat.
3. Melt about 1/4 cup butter and pour into bundt pan, making sure all area is covered.
4. Open biscuits, take one, and stretch and flatten just a bit. Fill with a small amount of meat mixture and a pinch of mozerella cheese.
5. Fold biscuit in half and seal well so no stuffing escapes.
6. When you have several filled, begin placing (seam side down) into the bundt pan. Do not let butter get between biscuits or they will not hold together.
7. You will have to do a little bit of configuring to make your biscuits fit the curve of the pan.
8. Bake and begin checking after 14 minutes.
9. Allow biscuits to cool for about 10 minutes on a rack before unmolding onto your serving plate. I often brush with melted butter after ring is unmolded.
This bread does make an occasional interesting change that your family will enjoy. However, I don’t want to mislead you. Good though it is, it does not equal our other bread recipes here on Texans United.