Layered Sandwich Cooked In A Bundt Pan Recipes

Steps:

• Preheat oven to 350-degrees F.
• Butter bundt pan and then sprinkle sides and bottom of pan with sesame seeds.
• Roll two sheets of pastry into a 16 x 14- inch rectangle.
• In the first rectangle, make a 3-inch cross shaped cut in the center. Place the cross cut over the center tube of the pan and very gently fit the pastry over the bottom and up the sides of the pan, pulling the cross cut up about half-way up the tube.
• Layer one cup of cheese and half of the ham, turkey, onion and red peppers over the dough. Repeat layer; topping with the remaining cheese (1 cup).
• In the second rectangle of pastry cut a 3-inch cross cut in the center of the dough (as done in the first rectangle) and place center (cross cut) over the center of the tube pan, pinching the edges of the pastry sheets together to seal in the filling. Brush top with melted butter.
• Bake for 65-70 minutes or until golden brown. Let stand 15 minutes and then invert onto serving plate.
• Can be served warm or at room temperature, cutting into wedges to serve.

Steps:

• Line a 12-cup bundt pan with plastic wrap and press the wrap into the bottom and sides to fit snugly. Put the ground beef, taco seasoning, 1/2 teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium heat and cook, breaking up the meat, until browned, 8 to 10 minutes. Drain the grease, transfer to a bowl and let cool for about 15 minutes.
• Put the refried beans in a small saucepan over medium heat and cook, stirring frequently, until warm and bubbly, 2 to 3 minutes. Stir in about 1/3 cup of the sour cream, season with salt and pepper and cook until creamy, 1 minute. Let cool for about 15 minutes.
• Add the ground beef to the bundt pan, then the refried beans. Top with the lettuce. Put the remaining sour cream in a pastry bag and pipe it over the lettuce until completely covered. Top with the tomatoes and gently press to create an even later. Top with the guacamole and cover with plastic wrap, smoothing the sheet on the surface of the guacamole without any air pockets. Refrigerate for 2 hours.
• Place a large serving dish on top of the bundt pan. Tap the top of the bundt pan several times. Invert the dip onto the serving dish and remove the plastic wrap. Drizzle the salsa con queso on the top and sides of the dip.
• Put the salsa in a small glass and place in the hole in the center of the dip. Place tortilla chips around the dip for serving.

Steps:

• Preheat oven to 350°.
• Mix seasonings together.
• Rub mixture on chicken including the inside.
• Stand chicken up in the bundt pan. Make sure the cone is inside of the cavity of the chicken. Tuck back wings.
• Add veggies around the chicken. Sprinkle with salt and pepper.
• Pour melted margarine over chicken and veggies.
• Put pan on a baking sheet to catch any drippings. Bake for 60 to 80 minutes depending on size of chicken. Bake until tender and veggies are done.