Recipe: Blintz Bubble Ring (using refrigerated biscuit dough)

BLINTZ BUBBLE RING

6 ounces cream cheese
1 teaspoon cinnamon
1/2 cup sugar
2 cans (10 biscuits each) refrigerator biscuit dough
3 tablespoons butter or margarine, melted
1/3 cup pecans, chopped

Cut cream cheese into 20 pieces. Combine cinnamon and sugar in a small bowl.

Roll each biscuit into a 3-inch circle. Place 1 piece cream cheese and 1 tsp sugar/cinnamon mixture on each. Pinch dough to seal.

Pour melted butter into bottom of a ring mold or Bundt or tube pan. Sprinkle 1/2 the nuts and 1/2 the remaining sugar mixture into mold. Place half (10) the biscuits into mold, and repeat the layer.

Bake at 375 degrees F until browned, about 20 minutes. Cool 5 minutes in pan, and invert onto a serving plate.

Servings: 10
Source: Helen Jolly