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Swiss-Onion Bread Ring
I have faithfully used this recipe since it first came out in the Aug 2000 issue of TOH magazine, it is so quick and easy! We love it with homemade Split Pea soup! The only modifications I made were to omit the poppy seeds and use two 11 oz (340 gram) cans of Flaky Rolls (cut each roll into 4 pieces). I also used 1/4 cup of butter instead of 6 tablespoons. I also baked it for only 25 minutes, as 30 to 35 minutes would have been too long in my oven. Thanks for the great recipe Judi!
3 users found this review helpful
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Reviewed On:
Oct. 12, 2006
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