Cheese Rings | Bread Cheese Rings

Why You’ll Love This Recipe

I like how these rings are both crunchy and cheesy, giving the best of both worlds in every bite. The filling is savory, slightly tangy from the tomato sauce, and full of texture thanks to the veggies and paneer. I also enjoy how versatile the recipe is—I can easily customize the filling or spices to suit my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

14 bread slices
3/4 cup finely chopped mixed veggies (capsicum, tomatoes, onions, cilantro leaves)
1/4 cup crumbled paneer
4 tablespoons grated cheese
1/2 teaspoon oregano
1/2 teaspoon pepper powder
2 tablespoons tomato sauce
Salt

For butter spread
1/4 cup soft butter
3 garlic pods, crushed
1/4 teaspoon dried oregano

Directions

1. I trim the edges of the bread slices and flatten them slightly with a rolling pin.
2. Using a round cutter, I cut two circles from each bread slice, then cut a smaller circle in half of them to create ring shapes.
3. In a bowl, I mix the veggies, paneer, grated cheese, oregano, pepper, tomato sauce, and a little salt.
4. I spread the filling onto the solid bread circles, then top each with a bread ring to form a sandwich-like ring.
5. I prepare the butter spread by mixing soft butter, crushed garlic, and dried oregano.
6. I brush the butter spread generously over the top of each bread ring.
7. I bake or toast the rings in a preheated oven at 180°C (350°F) for 8–10 minutes until golden and crispy.
8. I serve them hot with ketchup or a dipping sauce.

Servings and Timing

This recipe makes about 14 cheese rings, serving 4–5 people as a snack. I spend around 20 minutes preparing and about 10 minutes baking, so the total time is about 30 minutes.

Variations

Sometimes I add corn kernels or grated carrots to the filling for extra sweetness and crunch. I also like swapping paneer for mozzarella if I want a gooey center. For a spicier version, I mix chili flakes into the filling or butter spread.

Storage/Reheating

I serve these cheese rings fresh since they taste best warm and crispy. If I have leftovers, I keep them in the fridge for up to 1 day and reheat them in a preheated oven at 180°C (350°F) for 5–7 minutes to restore crispiness. I avoid microwaving because it makes the bread soggy.

FAQs

Can I make these cheese rings without paneer?

Yes, I skip paneer and just use extra grated cheese with veggies.

Can I fry these instead of baking?

Yes, I shallow-fry them in a pan with butter or oil until golden on both sides.

Which bread works best for this recipe?

I usually use white sandwich bread, but whole wheat or multigrain bread works too.

Can I make the filling ahead of time?

Yes, I prepare the filling a few hours in advance and store it in the fridge until ready to use.

Do I need to butter both sides of the rings?

I usually butter only the top side before baking, but I can spread butter on both sides if I want them extra crispy.

Can I use store-bought garlic butter?

Yes, that works well if I want to save time.

How do I prevent the bread rings from breaking?

I handle the bread gently after cutting, and I press the top ring lightly onto the filling before baking.

Can I add sauces other than tomato sauce to the filling?

Yes, I sometimes use chili sauce or pizza sauce for a different flavor.

Are these suitable for kids?

Yes, they’re kid-friendly, though I reduce the pepper or chili if serving younger children.

Can I add more cheese to make them cheesier?

Of course, I sometimes add an extra layer of cheese on top before baking for a gooey, cheesy crust.

Conclusion

I love making these Cheese Rings because they’re quick, customizable, and always delicious. The crispy bread, cheesy filling, and garlic butter topping make them a snack I keep coming back to. Whether for a casual evening or a party platter, these bread cheese rings are always a hit.

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