Blintz Bubble Ring
|Cream cheese||6 Ounce (Two 3 Ounce Packages)|
|Refrigerated biscuits||32 Ounce (Two 16 Ounce Packages, 20 Biscuits)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Butter/Margarine||3 Tablespoon, melted|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
Cut cream cheese into 20 pieces; shape each piece into a ball.
Roll each refrigerated biscuit to about 3 inches in diameter.
Combine sugar and cinnamon.
Place one cheese ball and 1 tea spoon cinnamon mixture on each biscuit; bring up edges of dough and pinch to seal.
Pour melted butter or margarine into bottom of 5-cup ring mold.
Sprinkle half the chopped pecans and half the remaining cinnamon mixture into mold.
Place half the filled biscuits atop mixture, seam side up; repeat layers.
Bake at 375° till golden, about 20 minutes.
Cool 5 minutes in pan; invert onto plate.
Serving size: Complete recipe
Calories 4487 Calories from Fat 2175
% Daily Value*
Total Fat 246 g378.1%
Saturated Fat 90.2 g451.1%
Trans Fat 0 g
Cholesterol 292.9 mg97.6%
Sodium 9615.6 mg400.6%
Total Carbohydrates 509 g169.6%
Dietary Fiber 12.7 g50.6%
Sugars 174.2 g
Protein 75 g149.2%
Vitamin A 67.7% Vitamin C 1%
Calcium 71.8% Iron 136.4%
*Based on a 2000 Calorie diet