Cheesy Pesto Pretzel Crisps Food

PARMESAN-PRETZEL CRISPS

Steps:

• Preheat oven to 350°. Toss together cheese, pretzels and red pepper flakes. Place 2 teaspoons mixture in each greased nonstick mini muffin cup., Bake until golden brown, 10-15 minutes. If desired, serve with pizza sauce and basil.

PARMESAN PRETZEL RODS

Steps:

• In a small bowl, combine the cheese, garlic powder, oregano and cayenne; set aside. In a small saucepan, heat butter and oil until butter is melted. Coat two-thirds of each pretzel rod with butter mixture, then roll in cheese mixture. Reheat butter mixture if needed. , Place in an ungreased 15x10x1-in. baking pan. Bake at 275° for 20-25 minutes or until golden brown, turning once. Cool. Store in an airtight container.

GIANT CHEESE-STUFFED PRETZEL

Steps:

• Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
• Unroll the sheets of pizza dough and stack them one on top of the other. Use a rolling pin to roll the dough out to a 36-by-5-inch plank. Lay the cheese down the length of the plank so all the dough it covered. Sprinkle a line of jalapenos down the center of the cheese. Fold the dough in half lengthwise and pinch the edges together to secure the filling. Roll and stretch the dough with your hands to make a 5-foot rope.
• Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
• Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.

CHEESE AND HERB BITES

Steps:

• In a small bowl mix together mascarpone, one tablespoon herbs and pepper till well blended.
• Combine the cheddar, Havarti and Parmesan in a separate bowl. Top Pretzel Crisps® with a dollop of mascarpone mixture and then sprinkle with cheese blend and remaining herbs.

CUCUMBER AND CARAMELIZED ONION SALAD BITES

Steps:

• Caramelize onion in bacon fat, then drain excess fat from onions on a paper towel. In a bowl, mix onions, cucumber and pepper.
• Top all Pretzel Crisps® with a spoonful of the mixture and cheese.

CHEESY PITA CRISPS

Steps:

• Seperate each pita into 2 rounds, making 4 rounds of bread.
• Cut each round into 4 triangles - you will have 16 triangles total.
• Place each triangle inside up on a lightly greased or sprayed baking sheet.
• Combine remaining ingredients except for mozzarella and spread over triangles.
• Sprinkle with mozzarella.
• Bake at 400 degrees for 12 - 15 minutes or until golden brown.
• Watch carefully so they do not burn.

CHEESY ZUCCHINI CRISPS

Steps:

• Combine corn flake crumbs, cheese, and seasonings in a plastic bag.
• Dip zucchini in butter and shake in bag to coat.
• Bake at 375 for 10-15 minutes.

CHEESY PRETZELS

Steps:

• Heat oven to 400°F. Grease cookie sheet. Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms. Smooth dough gently into ball on floured board. Knead 10 times. Divide dough in half.
• Roll half of dough into 12x8-inch rectangle. Cut rectangle lengthwise into eight 1-inch strips. Fold each strip lengthwise in half into 12x1/2-inch strip; pinch edges to seal. Twist each strip into pretzel shape. Place seam down on cookie sheet.
• Beat egg in small bowl with fork until blended. Brush pretzels with egg. Sprinkle lightly with coarse salt.
• Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Repeat with remaining half of dough.

CHEESY BUTTERY PUFF

Steps:

• HEAT oven to 375°F.
• SPREAD cracker crumbs onto bottom of 9-inch square baking dish sprayed with cooking spray.
• MICROWAVE milk, VELVEETA and cream cheese in large microwaveable bowl on HIGH 1-1/2 minute or until smooth, stirring after each minute. Whisk egg yolks and chives until well blended. Stir into VELVEETA mixture.
• BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; gently stir into VELVEETA mixture. Pour into prepared dish.
• BAKE 20 to 25 minute or until puffed and golden. Serve immediately.
• Healthy Living:.
• Save 30 calories and 4 g of fat per serving by preparing with 2% Milk VELVEETA and PHILADELPHIA Neufchatel Cheese.
• Substitute:.
• Prepare using 1/2 teaspoons freeze-dried chopped chives.
• Nutrition Information Per Serving (regular velveeta and cream cheese): 200 calories, 15g total fat, 8g saturated fat, 180mg cholesterol, 450mg sodium, 7g carbohydrate, 0g dietary fiber, 4g sugars, 10g protein, 15%DV vitamin A, 0%DV vitamin C, 20%DV calcium, 6%DV iron.
• Nutrition Information Per Serving (2% Velveeta): 170 calories, 11g total fat, 5g saturated fat, 165mg cholesterol, 470mg sodium, 8g carbohydrate, 0g dietary fiber, 4g sugars, 10g protein, 15%DV vitamin A, 0%DV vitamin C, 15%DV calcium, 4%DV iron.