Cheesy Pesto Pretzel Crisps Recipes

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.

PEPPERY CHEDDAR CRISPS

Steps:

• In a large bowl, combine the first 5 ingredients.
• Cut in the butter until crumbly.
• Stir in cheese.
• Sprinkle with water and vinegar.
• Toss with a fork until a ball forms.
• Wrap tightly in plastic wrap and refrigerate for 1 hour or until dough is firm.
• Divide into 6 portions.
• On a lightly floured surface, roll each portion of cough into an 8 inch circle.
• Cut into 8 wedges and place on a greased baking sheet.
• Sprinkle with pepper.
• Lightly press into dough.
• Bake at 375 degrees for 10-14 minutes or until golden brown and crisp.
• Cool on wire racks.
• Store in an airtight container.

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.

GARLIC CROUTON CUPS WITH PESTO CAESAR AND PARMESAN CRISPS

Steps:

• Heat oven to 350 degrees F. Spray 12 muffin cups with cooking spray.
• Brush or spray each slice of bread lightly with olive oil. Combine garlic salt and dried basil. Sprinkle mixture over both sides of the bread. Season each with pepper.
• Flatten bread slightly with rolling pin. Gently press each slice into a muffin cup, allowing edges to hang over cup.
• Bake 10 minutes or until golden brown and crisp. Remove from oven; cool.
• For the Pesto Caesar Salad Dressing: Whisk together all ingredients until blended. Toss with DOLE Hearts of Romaine. Makes about 3/4 cup.
• Toss lettuce with dressing; spoon into Garlic Crouton Cups.
• For the Parmesan Crisps: Heat oven to 350 degrees F Line a baking sheet with parchment paper. Mound Parmesan in 1/2 teaspoonfuls on the prepared sheet. Bake 5-6 minutes or until golden brown and crisp. Let cool 1 minute.
• Garnish with toasted pine nuts and a Parmesan Crisp. Serve immediately.

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.

BUFFALO CHICKEN & BLUE PRETZEL CRISPS

Steps:

• Shred chicken and coat with hot sauce.
• Top Pretzel Crisps® with chicken, celery, carrot and blue cheese.