Chicken Wing Ring
Makes 1 ring
4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1-1/2 teaspoons salt
3/4 cup milk
1/ 2 cup water
1/4 cup finely chopped onion sauteed in
1/4 cup butter or margarine
1 egg, large
Chicken Filling (recipe follows)
In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water, onion, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough to 18 x 12-inch rectangle. Spread Chicken Filling evenly over dough. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Place, seam side down, on greased baking sheet. Form into ring; pinch ends together to seal. With sharp knife, cut 16 slits, starting from outer edge, 3 / 4 of the way through dough. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 375°F for 35 to 40 minutes or until done. Remove from sheet; serve warm. Refrigerate leftovers.
Chicken Filling: In small bowl, combine 1 / 3 cup mayonnaise and 1 / 3 cup blue cheese, crumbled. Stir until well blended. In another bowl, combine 2 cups diced cooked chicken, 1 / 3 cup chicken wing sauce, 1 / 2 cup shredded pepper jack cheese, and 1 / 2 cup shredded Cheddar cheese. Stir in blue cheese mixture; blend well. Refrigerate until ready to use.
Serving size: 1 slice; 1 / 18 of recipe
Serving weight: 5.1 ounces
Calories 370; Total fat 18 g; Saturated fat 6 g;
Cholesterol 85 mg; Sodium 380 mg; Carbohydrates 26 g; Dietary fiber less than 1 g; Sugars 3 g; Protein 24 g