Crispix Mix Cheesy Pizza Food
PIZZA FLAVORED SNACK MIX
I found this recipe online. It sounds like a kid pleaser. Definitely not pizza, but a great pizza-type snack that is very easy to make 8)
Provided by OceanIvy
Categories Lunch/Snacks
Time 2m
Yield 12 cups
Number Of Ingredients 6
Steps:
- Combine the parmesan, sauce mix and garlic powder.
- In a large plastic bag, combine Crispix and pretzels.
- Pour oil over cereal mix.
- Seal bag and toss gently until well coated.
- Pour in the parmesan mixture and seal bag.
- Again, toss mixture until coated evenly.
- Enjoy as a quick snack.
Nutrition Facts : Calories 116.2, Fat 4.2, SaturatedFat 0.8, Cholesterol 1.8, Sodium 182.4, Carbohydrate 17.6, Fiber 0.3, Sugar 2.5, Protein 2.2
CRISPIX MIX CHEESY PIZZA
Number Of Ingredients 6
Steps:
- 1. In 2-gallon zipper-type storage bag, combine KELLOGG'S CRISPIX cereal and pretzel nuggets. Pour oil over cereal mixture. Close bag and gently toss until evenly coated. 2. Combine Parmesan cheese, spaghetti sauce mix and garlic powder. Add mixture to cereal mixture and close bag. Gently toss until evenly coated. Store in airtight container.
Nutrition Facts : Nutritional Facts Serves
CRISPIX SNACK MIX
This is similar to the Chex mix but I actually like it a little better. The original recipe calls for garlic and onion salt instead of powder and salted nuts, but I find that too salty.
Provided by Cook Lace
Categories Lunch/Snacks
Time 55m
Yield 9 Cups, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 250°F.
- Melt butter in 9x13-inch pan in oven. Remove from oven and stir in garlic powder, onion powder, lemon juice, and Worcestershire sauce.
- Add cereal, nuts, and pretzels stirring until coated.
- Bake for 45 minutes, stirring every 15 minutes. Spread on absorbent paper to cool.
- Microwave directions combine ingredients as above, placing in a glass container and microwave on full power 4 minutes stirring after 2 minute
- Cool as above.
CHEESY CRISPIXAND#153; CRUNCH MIX
Brown sugar and cinnamon lend a sweet flavor to this snack mix, while chili powder gives it a savory spicy essence.
Provided by Melissa d'Arabian : Food Network
Time 25m
Yield 12 servings
Number Of Ingredients 10
Steps:
- 1. In large bowl combine KELLOGG'S CRISPIX cereal, pretzels, SUNSHINE CHEEZ-IT ORIGINAL crackers, popcorn, sunflower seeds, almonds, chili powder and cinnamon.
- 2. In small saucepan cook and stir brown sugar and butter over medium-high heat until sugar dissolves. Pour over cereal mixture. Toss until well coated. Transfer to 15 x 10 x 2-inch baking pan coated with cooking spray.
- 3. Bake at 350 degrees F for 15 to 20 minutes or until lightly browned, stirring every 5 minutes. Spread on foil. Cool completely. Store in airtight container.
- For more great recipes, visit www.Kelloggs.com.
- ®, ™, © 2010 Kellogg NA Co.
KELLOGG'S ORIGINAL CRISPIX MIX RECIPE
This is the recipe that I found inside the box of Crispix Cereal. The ingredients appear to be slightly different from the other posted recipes. NOTES: Dry roasted mixed nuts can be used in place of regular mixed nuts. Reduced calorie margarine can be substituted for regular margarine. For nutrition and other great recipes, please visit the www.kelloggs.com/recipes website.
Provided by senseicheryl
Categories Lunch/Snacks
Time 55m
Yield 9 cups, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees.
- Combine Kellogg's Crispix cereal, nuts and pretzels in a 13 x 9 x 2-inch baking pan. Set aside.
- Stir together the remaining ingredients. Pour over cereal mixture. Stir until evenly coated.
- Bake for about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool.
- Store in airtight container.
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- Weigh your flour, or measure it by gently spooning it into the cup, then sweeping off any excess.
- Place the flour, salt, yeast, water, and 1 tablespoon (13 grams) of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl.
- Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30 to 45 seconds in a mixer using the beater paddle; or about 1 minute by hand, using a spoon or spatula.
- After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out.
- Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat, then another 5 minutes and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes.
- About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 tablespoons (18 grams) olive oil into a well-seasoned cast-iron skillet that’s 10 inches to 11 inches diameter across the top, and about 9 inches across the bottom.
- Transfer the dough to the pan and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it using the tips of your fingers in the process.
- Cover the crust and let it rise for 2 hours at room temperature. The fully risen dough will look soft and pillowy and will jiggle when you gently shake the pan.
- About 30 minutes before baking, place one rack at the bottom of the oven and one toward the top (about 4 to 5 inches from the top heating element). Heat the oven to 450°F.
- When you’re ready to bake the pizza, sprinkle about three-quarters of the mozzarella (a scant 1 cup) evenly over the crust. Cover the entire crust, no bare dough showing—this will yield caramelized edges.
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