ONION RING SAUCES RECIPES

Steps:

• Preheat the oven to 375°F (190°C). Brush the Large Round Platter with oil using the Chef’s Silicone Basting Brush.Remove kale leaves from the stem with the Herb Stripper and place the leaves into the Classic Batter Bowl. Add the green onion and bacon and coarsely chop with the Salad Chopper.Add the garlic pressed with the Garlic Press to the bowl and mix to combine. Microwave, uncovered, on HIGH, for 2 minutes, or until the kale is slightly wilted.Place the tomatoes into the Close & Cut and use the Coated Chef’s Knife to cut them in half. Grate the cheese with the Microplane® Adjustable Coarse Grater. Add the cheese, tomatoes, mayonnaise, mustard, and chicken to the batter bowl and stir to combine.Unroll the crescent dough and separate it into 16 triangles. Arrange the wide ends about 1" (2.5 cm) away from the inner ring of the platter. The points should extend over the edge of the platter (see cook’s tip). Flatten the wide ends of the dough with the Baker’s Roller®.Use the Large Scoop to distribute the filling evenly over the dough. Bring the points of the triangles up and over the filling, then tuck the points under the dough toward the center to form a ring.Whisk the egg yolk and water in a small bowl. Brush the ring with the egg wash. Bake for 25–30 minutes, or until the crust is golden brown.Add all the dip ingredients to the Manual Food Processor and process until smooth. Transfer the dip to the Small Graystone Serving Bowl and place it in the center of the ring.

Steps:

• Preheat the oven to 375°F (190°C). Cook the ground beef in a 10" (24-cm) Skillet over medium heat for 10–12 minutes or until it’s no longer pink, breaking beef into crumbles, then drain. Transfer the beef to a Classic Batter Bowl. Stir in the taco seasoning mix, 1 ½ cups of the cheese, and water.Unroll the crescent dough and separate it into 16 triangles. Arrange the triangles, slightly overlapping, in a circle on a Large Round Stone with the wide ends of the triangles overlapping in the center and points toward the outside. There should be a 5" (13-cm)-diameter opening in the center of the stone. The narrow triangle points of dough will extend off the edge of the baking stone.Using a Large Scoop, scoop the filling evenly over the dough in a continuous circle. Bring the points of triangles up over the filling and tuck them under the dough at center to form a ring. (Filling will show.) Brush the top with the egg white. Sprinkle with the remaining cheese. Bake for 25–30 minutes or until it is golden brown. Serve with toppings.