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.