We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Side dish
A simple, yet delicious appetiser, which is perfect for dinner parties. Feel free to add a little chilli powder or paprika to the mix - it will enhance the flavour.
22 people made this
IngredientsMakes: 15 puffs
- 115g Parmesan cheese, grated
- 115g Pecorino Romano cheese, grated
- 250ml mayonnaise
- 2 teaspoons finely chopped fresh basil
- 2 teaspoons finely chopped fresh oregano
- 1 bunch spring onions, chopped
- 1 clove garlic, finely chopped
- 3/4 (320g) packet scone mix, made according to packet instructions, rolled to 1.25cm thick and cut into 15 equal sized pieces
MethodPrep:10min ›Cook:12min ›Ready in:22min
- Preheat oven to 190 C / Gas 5. Lightly grease a large baking tray.
- In a medium bowl, mix together Parmesan cheese, Pecorino Romano cheese, mayonnaise, basil, oregano, spring onions and garlic.
- Spread 1 tablespoon cheese mixture on each piece of scone dough.
- Arrange pieces in a single layer on baking tray. Bake in the preheated oven 10 to 12 minutes or until puffed and golden brown. Serve warm!
Reviews & ratingsAverage global rating:(22)
Reviews in English (18)
by MAGGIE MCGUIRE
Thanks for sharing, Kaylee. These were excellent. I like the texture of phyllo better than canned biscuits, so I put the filling in mini muffin tins that were lined with phyllo. I also used 1/2 cup cream cheese and 1/2c mayo, instead of a whole cup of mayo.-29 Nov 2002
This took no time at all and came out fabulous! My husband and I devoured them. I just spread a good helping of the mixture on top of each biscuit, indenting the center a bit and baked. Wonderful recipe!!-15 Jan 2002
Excellent appetizer. Quick to put together and tasty. Served these as an appetizer at Thanksgiving dinner and they disappeared quickly.-29 Nov 2002
Cheesy Prosciutto Puff Pastry Twists
Here’s to game day and holiday snacking with these delicious Cheesy Prosciutto Puff Pastry Twists! Light and flaky puff pastry twisted with fontina cheese, thinly sliced prosciutto, Dijon mustard, fresh rosemary and thyme. They’re totally addictive, super easy and can be made ahead!
Remember to PIN THIS to save the recipe for later!
Mac and Cheese Sandwich With Braised Short Ribs
This hearty grilled macaroni and cheese sandwich recipe is generously stuffed with mouthwatering short ribs and smothered in lip-smacking steak sauce. It makes the perfect, comforting weeknight dinner on colder evenings, or a treat during a weekend lunch. You'll need leftover mac and cheese and ribs, a skillet or panini press, and just 22 minutes to put this sandwich together. Pair it with a tangy salad of arugula with lemon and parsley dressing.
Cheesy Garlic, Herb, And Ham Bites
What is better than a hot ham and cheese sandwich? How about a tiny ham and cheese party appetizer? Frozen puff pastry sheets are a hostess&rsquo dream. Keep one or two packages in the freezer for those times when you have unexpected company or last-minute party plans and you don&rsquot want to arrive empty handed. Quick and easy appetizers are a snap when you start with puff pastry. All you have to do is roll the dough on a lightly floured surface and proceed with the recipe. This particular recipe is quick to assemble and takes only 20 minutes in the oven, so pop it in as soon as your guests start to arrive. By the time they have a drink in hand and have mingled around the room, these little bites will be ready. A packaged garlic and cheese spread is a convenient way to add flavor. Start with ½ teaspoon or a whole teaspoon on each round, then add more to suit your own taste. Once you remove the baked bites from the oven, top with thin strips of prosciutto and chopped parsley. If you want to mix things up, use diced country ham or crumbled bacon instead of the prosciutto. Serve these with other appetizers for a holiday cocktail party or offer them to guests at a gameday event. They will keep the crowd happy until half time, when the burgers come hot off the grill.
Orange Marmalade Garlic & Herb Cheesy Appetizer Puffs with Bacon
I love the holidays because of parties, friends and of course appetizers. I find cheese so irresistible. Don't you? I love having friends and family over and sharing new recipes with them. The ultimate fun in entertaining is getting together and enjoying food TOGETHER. Pretty much every time we entertain, cheese is involved. Are you that way too?
I was so thrilled when Président Cheese approached me to create a recipe for the holidays. I love their brie, camembert and roquefort cheeses so it was a natural yes for me!
For this project, I got to try products that are new as well as new to me! Not only am I obsessed with cheese (all things cheese), I love making appetizers with puff pastry so that's kind of how I started. I made these fun little appetizers four times…no joke. The first time, I didn't make them into little puffs (they look like pillows to me) and it was a total fail but still tasted good!
The Rondelé Garlic and Herbs spreadable cheese is heavenly. I put them on crackers and and pita and couldn't stop eating them. I knew I had to use it in a recipe! And the manchego cheese, I'm a huge fan of. The other night, we had grilled cheeses and I used a little manchego cheese in it and it was perfect!
I chop up the bacon but not so they are bits, you want to be able to see it and taste it in these appetizers!
Mix up the cheeses and the bacon, this literally takes seconds.
Cut each sheet of puff pastry into 9 squares after unfolding them.
Add 1/2 tablespoon of the cheese mixture to the middle of each square.
Then, add 1/2 teaspoon orange marmalade on top of the cheese.
Fold up the opposite corners and and pinch and fold so they are tight.
Then, do the same thing with the other opposite corners.
Don't they look like little pillows? Brush the tops with an egg wash.
And bake for 17 to 18 minutes and you're golden. These are so easy to put together and I'll bet you can't stop at just one!
I just love the combination of the spreadable cheese with the Manchego, bacon and orange marmalade. I know you might be thinking, orange marmalade? Really? Marmalades go really well with cheese and this is no different. I'm telling you, I know you'll love these if you make them!!
Fathead Cheesy Herb and Garlic Pullapart
My intention with this recipe was to recreate those bread twists you can get from bakeries filled with different flavourings like herb and garlic or spinach and feta. We used to buy them often and they’re pretty popular. But there was always too much bread for my liking without nearly enough flavour and filling.
With these I can omit that nasty bread altogether, replace it with Fathead dough and add as much flavour as I like! They didn’t turn out 100% like I pictured since Fathead doesn’t rise and puff the same way as regular bread does, but the result still looked impressive and tasted even better than I thought it would!
These are great to make and set out on the table where everyone can grab a piece and help themselves. You literally just grab a piece of the cooked Fathead and pull it apart! Fresh from the oven is best so you can enjoy that lovely melty cheese. With these I wanted to do a classic garlic and herb but you can experiment with all your favourite flavours and make all different kinds of pullaparts!
If you like this recipe we would love if you could please give us a 5 star rating! We also love to see comments and photos, so please tag us in your Pullapart photos! You’ll find our facebook and instagram pages in the sidebar. If you want more recipes like this, check out some of our others below!
Cheesy Garlic Butter Pinwheels
So, another cheesy garlic bread inspired recipe. Yes, I&rsquom obsessed, but these cheesy garlic butter pinwheels really are worth it! They&rsquore super quick and easy, taking only 25 minutes start-to-finish, as well as being vegetarian and re-heatable! What could be better?
Ok, so I have to be honest here. I first tested this recipe all the way back at Christmas, but I&rsquove been saving it. It&rsquos just so good that I thought I&rsquod save it for when fresh garlic is slightly more in season! After all, these would be just incredible with roasted garlic instead. But, after a short string of failed recipe tests, I decided to share it now. After all, it would be unfair to keep it from you any longer! Trust me, you need these in your life just as much as you need regular garlic bread.
Personally, I love strong garlic in my recipes. After all, what&rsquos the point of having it if you can&rsquot taste it? However, if you prefer it milder, I fully recommend that you reduce the garlic by 1 or 2 cloves. You could reduce the cheese too, but if you don&rsquot like cheese then perhaps this isn&rsquot the recipe for you.
One minor issue that you might have with these cheesy garlic butter pinwheels is that as they bake, the garlic butter and melty cheese can seep out the bottom of them!
However, if you line your tray with parchment paper, this gooey mix will solidify as they cool. Then, you can just slide a palette knife underneath and voila! You get your pinwheels with all the cheesy garlic butter goodness! Luckily, this isn&rsquot an issue with the pizza version as tomato sauce doesn&rsquot melt. Sadly though, butter does.
These were inspired by my puff pastry pizza pinwheels &ndash after all, where there&rsquos pizza, there should always be garlic bread. You could always cut your sheet of pastry in half, and halve each recipe to make 2 recipes in one!
Other ways to use puff pastry:
They also make a great side dish for with my foolproof fresh herb risotto.
You can even meal prep these garlic bread pinwheels! I know, not the healthiest meal prep recipe, but still. They&rsquore so good. While you can bake them and reheat them, they&rsquore better fresh, so I recommend that you roll up your pinwheels ready to bake, but don&rsquot slice the log of pastry, just wrap it in clingfilm and store it in the fridge until you&rsquore ready to bake them!
If you&rsquore looking for a good puff pastry recipe because you&rsquod like to make yours completely from scratch, you could try this one. You may not need the full amount it makes though. I chose to use store-bought pastry to keep it quick and easy, and this weighs approximately 320-250 grams. So, if you choose to make your pastry, you want roughly that weight rolled out in to a rectangle 35cm long, and 25cm wide. Of course, this is just approximately. However, if you make it from scratch and yours is larger, you may need more garlic butter mixture.
Now, the equipment you need for this recipe is pretty standard really. Just a handful of basic kitchen essentials, including:
- a set of 2 baking sheet pans &ndash you need two instead of one because these garlic scrolls tend to expand as they bake and the pastry puffs up for weighing your butter and cheese. If you try to guess then you might end up over-stuffing them and I know from experience that that&rsquoll always end up messy!
- a garlic press or microplane to help you mince your garlic more evenly and quickly. Trust me, they&rsquore both a worthwhile investment!
- a silicone spatula for spreading the garlic butter over the pastry evenly. Don&rsquot try to use anything sharper than a butter knife as otherwise, it may cut the pastry.
- if you&rsquore using freshly-grated cheese then you&rsquoll need a simple box grater.
- a basic chef&rsquos knife or kitchen knife set to slice your pinwheels once you&rsquove rolled up the pastry.
Although, having said that, an oven thermometer can come in handy. Most ovens don&rsquot actually run at the temperature that they claim to, which can cause foods to be undercooked or burnt. And, of course, that&rsquos not quite the desired result here!
If you&rsquore in the UK, you can try these products &ndash I highly recommend them!
If you&rsquore looking for something to serve them with, try my chilli, sausage & mozzarella pasta bake &ndash it&rsquos easy, cheesy and saucy!
Or, for a veggie option, try this asparagus, lemon & spinach orzo risotto, which has all the creaminess of a traditional risotto, but none of the stirring!
Another delicious, creamy and cheesy side dish is this leek bake. It&rsquos just as buttery and delicious as these pinwheels, and is a delicious option for slightly more formal, mature dinners. After all, these are essentially just garlic bread in another format!
For a lunch option, try my light olive oil spaghetti with tomato & courgette. This recipe also makes a single serving, so you can eat all the cheesy garlic butter pinwheels yourself!
My simple garlic basil pasta is also a quick and easy, garlic and cheesy side (or main) dish. Plus, it&rsquos super cheap!
If you try these then let me know by tagging me on facebook, twitter or instagram. Don&rsquot forget to subscribe by email here for notifications whenever I post new recipes too! Have fun cooking!
Perfect for holiday pre-dinner bites, these cheese puffs seem impressive and taste delicious but are deceivingly easy to make.
6 tablespoons (3/4 stick) butter, cut into small pieces
2 cloves of garlic, finely grated
1/4 teaspoon ground black pepper
1 1/2 tablespoons Dijon mustard
1/2 cup (packed) coarsely grated Gruyère cheese
1/2 cup (packed) Cheddar cheese
1. Preheat oven to 425°F. Butter 2 large baking sheets and sprinkle with a dusting of flour.
2. In a medium saucepan, combine the water, butter, garlic, salt and pepper. Over medium-high heat, bring the mixture to a boil and then add the flour, stirring vigorously with a wooden spoon until the mixture forms a smooth ball. Continue stirring for about 2 minutes more, until you see a film forming over the bottom of pan, then remove from heat. Add mustard and eggs, 1 at a time. Mix well to combine, then add cheese and mix again.
3. Using a teaspoon, scoop up the batter and drop spoonfuls one by one onto the baking sheets, giving them enough space to cook and expand, about an inch or two apart. Bake for about 20 minutes.
Cheesy, Puffy, Crowd-Pleasing: Dorie Greenspan’s Gougères
A friend’s celebratory Champagne party inspired me to make gougères, though I had never made them before, and I was a little intimidated by pâte à choux. But armed with a recipe from Dorie Greenspan, I had a feeling they would work out. And boy, did they.
If you’ve never had them before, gougères are fluffy French cheese puffs made with a savory version of the dough used to make cream puffs and eclairs. I had never thought about making them until I saw a recipe and its persuasive accompanying photo in Dorie Greenspan’s book Around My French Table, which mentions gougères pair well with Champagne. A glass of sparkling wine and a warm gougère — what could be more chic?
Though pâte à choux sounds complicated, the procedure itself is straightforward, but having all the ingredients measured, grated and ready to go is essential, as the dough can’t sit around. I thought my first attempt at this type of dough would be a little bumpy, but with Dorie’s clear, just-detailed-enough instructions, I ended up with a perfectly smooth pâte à choux dough studded with bits of good cheese. (I used a combination of Gruyère and an aged Gouda.)
Once made the dough needs to be immediately scooped out onto a baking sheet, but at that point it can either be baked or frozen and wrapped up for later baking. I baked half immediately and froze the rest. The frozen batch actually turned out slightly better, as the first batch taught me an important lesson: bake until the gougères are not just golden, as the recipe says, but golden-brown. This ensures they are cooked all the way through and won’t deflate after a few minutes out of the oven. (The batch pictured above went back into the oven for about 5-7 more minutes to warm up before the party and were just right.)
The finished gougères were light, puffed, cheesy, and received rave reviews at the party. This is one of those recipes that looks impressive, but actually requires very little work and uses ingredients you probably already have on hand. This might be be my new party staple!
- 10 RITZ Crackers, crushed
- ½ cup milk
- ¼ pound VELVEETA®, cut into 1/2-inch cubes
- 4 ounces PHILADELPHIA® Cream Cheese, cubed, softened
- 4 eggs, separated
- 3 tablespoons chopped fresh chives
Heat oven to 375 degrees 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 min. 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 min. or until puffed and golden. Serve immediately.