Pull Apart Flauta Ring Recipe By Tasty Recipes

PULL APART FLAUTA RING RECIPE BY TASTY

Steps:

• In a large bowl, combine the chicken, onion, red bell pepper, jalapeño, ½ cup (50 g) of Monterey Jack cheese, ½ cup (50 g) of cheddar cheese, the lime juice, and taco seasoning. Mix thoroughly.
• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Place one of the tortillas on a cutting board. Scoop 2 tablespoons of the chicken mixture onto the bottom edge of the tortilla. Roll up the tortilla tightly, leaving the edges untucked, and cut in half crosswise. Repeat with the rest of the tortillas and filling.
• Arrange the flautas in a circle on the baking sheet. Sprinkle with half of the remaining cheddar and Monterey Jack cheese. Place a second layer of flautas on top of the first so they are overlapping. Sprinkle with the rest of the cheese. Place the rest of the flautas on top for a third layer.
• Bake for 30 minutes until golden brown and crisp.
• Sprinkle with cilantro and serve immediately with guacamole and salsa for dipping.
• Enjoy!

BLOOMING QUESADILLA RING RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• In a large bowl, add the chicken, onion, red bell pepper, jalapeño, and taco sauce, and mix to combine. Set aside.
• Cut each tortilla in half. Evenly add about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture to each tortilla half.
• Roll the tortillas into cones, starting fro the cut edge and making sure not to push the ingredients out of the tortilla.
• Place a wide mouth jar or glass in the center of the baking sheet.
• Create a ring around the jar with about 13 tortilla cones. The points of the cones should be in the center, touching the jar. Sprinkle cheddar and Monterey Jack cheese over the layer. Repeat with the remaining cones to make 2 more layers, finishing with the rest of the cheddar and Monterey Jack. Remove the jar from the center of the ring.
• Bake until the cheese is melted and the edges of the tortillas are crispy, 15-20 minutes.
• Carefully transfer the blooming quesadilla to a serving platter. Place your dip of choice inside the ring and top with your desired garnishes. Serve immediately.
• Enjoy!

PULL-APART STUFFED PASTA RING RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Mix all the ricotta, mozzarella, Parmesan, oregano, garlic, basil, chili flakes (optional), salt, and pepper until smooth.
• Unfold a jumbo shell, turning it inside out, and gently fill it with 1-2 tablespoons of the cheese mixture. Refold the shell and set aside. Repeat with the rest of the pasta shells.
• In a circular dish, place a layer of marinara sauce that completely covers the bottom of the pan. Place the shells, cheese side up in the pan in a spiralling pattern.
• Pour a little extra marinara sauce within the spiral and top the whole pan with mozzarella cheese.
• Bake for 15 minutes, or until the sauce is bubbling and the cheese is a golden brown.
• Pull apart with your fingers.
• Enjoy!

PULL-APART MEATBALL PARTY RING RECIPE BY TASTY

Steps:

• Sprinkle flour onto a clean work surface. Lay out the puff pastry sheets next to each other and sprinkle more flour onto a rolling pin. Roll out the pastry, connecting the 2 sheets, until you have a 20x15-inch (50x30-cm) rectangle about ⅛-inch (3 mm) thick.
• Use a pizza cutter or sharp knife to cut the puff pastry into 32 even squares.
• Dollop a teaspoon of marinara sauce on top of each pastry square.
• Place a pre-cooked meatball in the middle of each square.
• Wrap the puff pastry dough around each meatball to form balls.
• Preheat the oven to 350°F (180°C).
• In a medium bowl, combine the butter, garlic, and parsley.
• Place half of the pastry meatballs into a bundt pan.
• Brush the tops of the balls with garlic butter and sprinkle with half of the mozzarella cheese. Add the rest of the meatballs on top, brush with garlic butter, and finish with the rest of the cheese. Reserve the remaining garlic butter.
• Bake for 40 minutes.
• Brush the balls at the top of the pan with garlic butter, then invert the meatball ring onto a wire rack-lined baking sheet.
• Brush the top of the ring with more garlic butter.
• Sprinkle mozzarella on top of the ring.
• Bake for another 20 minutes until pastry is lightly golden brown.
• Brush the surface of the ring with leftover butter mixture.
• Transfer to a serving platter and place a small bowl of marinara sauce in the middle of the monkey bread.
• Enjoy!

SPINACH ARTICHOKE PULL-APART BREAD RECIPE BY TASTY

Steps:

• In a large bowl, combine cream cheese, artichoke hearts, spinach, sour cream, parmesan, mozzarella, garlic powder, salt, pepper, and red pepper flakes.
• Preheat oven to 400ºF (200ºC).
• Place the two sheets of puff pastry on a parchment paper-lined baking tray. Using a dinner plate as a guide, cut out equal size circles from both sheets.
• Remove the top sheet.
• On the bottom sheet, spread spinach artichoke mixture and lay the other sheet of puff pastry on top.
• Take a glass and place it in the center of the circle. Using a knife, cut away from the edge of the glass to create 12 equally spaced strips.
• Take each strip and twist then brush with beaten egg.
• Bake at 400°F (200°C) for 30 minutes, or until golden.
• Enjoy!