Need Some "Seasoned" Direction on How to Make a Ring

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Discussion Overview

This thread centers around participants sharing their experiences and tips related to making a "Ring" using crescent dough. One participant expresses challenges faced during the process and seeks advice from others in the community.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant shares their struggle with making a "Ring," describing the dough as sticky and difficult to work with.
  • Another participant emphasizes the importance of keeping the dough in the fridge until just before use to prevent stickiness.
  • One user suggests using an upside-down Appetizer Plate to help achieve the desired circle shape in the middle of the dough.
  • Another participant mentions using a similar method but prefers to free form the dough instead of using the plate.
  • One participant expresses appreciation for the cookbook "ALL THE BEST," which includes instructions and pictures for making a ring.

Areas of Agreement / Disagreement

Views differ on the method of shaping the dough, with some participants favoring the use of an Appetizer Plate while others prefer free forming. There is no clear consensus on the best approach.

Contextual Notes

Participants share personal experiences and tips based on their individual practices with making a "Ring," reflecting a variety of approaches and preferences.

Who May Find This Useful

This discussion may be useful for Pampered Chef consultants looking for insights and personal experiences related to making a "Ring" with crescent dough.

LCOLACHICO
LCOLACHICO
Messages
102
Hi Again,

I just want to thank all of you that are so willing here to help me and others like me, and I wanted to thank everyone for sharing all that they do !!!
I can't even tell you how helpful you all have been to me ... Thank you !!

So I need help again.. I tried to make a "Ring" and had the worst experience:grumpy:

It was impossible for me ... I ended up taking each individual crescent and making it by itself with the scoop full of ingredients..

What happened ... I opened the roll to get started and the dough for one was super sticky, and really did not want to corporate.. and then when I got it all laid out I really did not have the 5in circle in the middle as it suggested.

My director suggested placing the dough in the freezer for a min or two before opening it, and the applying oil to the fingers to get the dough to work a bit better.. I thought that this was a great tip, and I am going to try it.

Any other info would be wonderful... I am dreading having to make this .. but I am going to change my "thinking" into a positive one...
and I am looking forward to all your great tricks !! :)
I have a show this Sunday and this is what the host has requested that I make... SHe has a guest coming and this is what the guest asked her to have me make !!!! what does this guest have that makes my host want to please her.. :confused: any way.. I am just bummed because we have so many NEW great recipes that I was looking forward to sharing... after all this is the same recipe that she had at her show back 11 yrs ago..
I am thrilled that she has asked me to do a show.. after 11 yrs.. she didn't care for the consultant and has waited this long to do another one..
I certainly want to make her happy and hopefully she will enjoy her show on Sunday..


Thank you !!!!
 
It's absolutely imperative that the dough be left in the fridge until the last possible minute before opening. If it warms up, it will be sticky and hard to work with.To get the circle in the middle, put one of the Appetizer Plates upside down in the middle of your stone, and place the dough around it. I always place mine at 12, 3, 6 and 9 o'clock, then fill in with the rest of the dough so that they're evenly spaced.
 
  • Thread starter
  • #3
Good idea !!! thank you .. that will be easy to remember ..
 
Do you have the ALL THE BEST cookbook? Making a ring is explained in there--with pictures!I do what Ann does and it always comes out just fine. Well, I don't use the appetizer plate, but I do the clock thing.
 
Oh I love the appetizer plate idea!!!! I just always free formed it - LOVE IT Ann!!
 

Frequently Asked Questions

What ingredients do I need to make a seasoned ring?

To make a seasoned ring, you typically need a base ingredient like dough or bread, along with your choice of seasonings such as garlic powder, onion powder, Italian herbs, or any other spices you prefer. You may also want to include cheese, meats, or vegetables for added flavor.

How do I prepare the dough for the seasoned ring?

Start by mixing your chosen dough ingredients, whether it's a pre-made dough or a homemade recipe. Knead the dough until it's smooth and elastic. Once prepared, roll it out into a rectangle, then spread your seasonings and any additional fillings evenly over the surface before rolling it up to form the ring.

What is the best way to shape the seasoned ring?

After rolling the dough with the seasonings, slice it into equal pieces. Arrange the slices in a circular shape on a baking sheet, ensuring they are slightly overlapping. Pinch the ends together to form a complete ring. You can also use a bundt pan for a more uniform shape.

How long should I bake the seasoned ring?

Bake the seasoned ring in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until it is golden brown and cooked through. Keep an eye on it to prevent over-browning, and consider covering it with foil if it starts to darken too quickly.

Can I customize the fillings in my seasoned ring?

Absolutely! The beauty of a seasoned ring is its versatility. You can customize the fillings to include your favorite cheeses, meats, or vegetables. Just make sure to chop any ingredients finely and distribute them evenly to ensure even cooking and flavor throughout the ring.

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