Red Pepper Asiago Gougere Bites Recipes
RED PEPPER ASIAGO GOUGèRE BITES
Gougère, a cream puff-like pastry, is easy to make. These warm, savory mini bites are a perfect holiday appetizer.
Provided by Land O'Lakes
Categories Appetizer
Yield 72 gougere bites
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line baking sheets with parchment paper. Set aside.
- Place water and butter in heavy 2-quart saucepan. Cook over medium heat 6-8 minutes or until mixture comes to a full boil. Reduce heat to low; stir in flour and garlic salt vigorously until mixture leaves sides of pan and forms a ball. Remove from heat. Add 1 egg at a time, beating well after each addition, until mixture is smooth. Stir in cheese, bell pepper and basil.
- Immediately drop dough by rounded teaspoonfuls onto prepared baking sheets. Bake 18-22 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 30 calories, Fat 2 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 40 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
SISTER SCHUBERT'S® WALNUT ASIAGO BITES
These savory bites are full of cheesy flavor.
Provided by Marzetti
Categories Trusted Brands: Recipes and Tips Marzetti®
Time 30m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Separate rolls into 18 pieces. Set aside.
- Heat oil in a small skillet over medium heat; add garlic and saute until tender, about 1 to 2 minutes. Do not brown garlic. Remove from heat and add pepper, cool slightly, about 10 minutes. Add 1cup Asiago cheese and walnuts and mix to combine.
- Roll each Sister Schubert's Soft Dinner Roll piece in cheese mixture and place on prepared pan.
- Bake 7 to 10 minutes or until golden brown. In a small bowl combine the remaining 3 tablespoons cheese and basil together and sprinkle over bites. Serve warm.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 12.6 g, Cholesterol 15.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 211.5 mg, Sugar 0.1 g
GRILLED ASIAGO/RED PEPPER/ROASTED GARLIC STUFFED CHICKEN BREASTS
Claudia Dawn's Grilled Stuffed Chicken #88887 was the inspiration for this creation. I used jarred roasted peppers and roasted garlic for time purposes, but you could definately use fresh igredients and it would be even better. Prep time includes 30 minutes of marinade time.
Provided by Chippie1
Categories Chicken Breast
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- See photos posted to view most of the steps.
- Butterfly or cut a deep pocket into each chicken breast.
- Place 2 pieces of Asiago Cheese on each breast pocket.
- Chop roasted Red Pepper and place in small bowl.
- Add the roasted Garlic& Oregano to the peppers and mix well.
- Place this mixture on top of Asiago cheese.
- Secure with toothpicks.
- Prepare the marinade and drizzle over chicken and let sit for 30 minutes.
- Preheat BBQ grill.
- Grill breasts for approximately 10- 15 minutes or until no longer pink.
Nutrition Facts : Calories 437.1, Fat 33.8, SaturatedFat 6.7, Cholesterol 92.8, Sodium 210.8, Carbohydrate 1.9, Fiber 0.6, Sugar 0.1, Protein 30.6
RIZZO'S FAMOUS HOT OR SWEET PEPPERS W/ ASIAGO RECIPE - (4.4/5)
Provided by á-31592
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Place peppers in a roaster or baking dish. Cover and bake until soft and tender, about 35 minutes. (Peppers may be prepared to this pint and refrigerated overnight) Drain the liquid and place peppers in a skillet. Season with oil, freshly chopped garlic and garlic salt to taste. Saute over medium heat until garlic is lightly browned. Top with Asiago cheese and place under broiler to melt. Transfer to a large bowl or serving platter. Serve immediately with good Italian bread.
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5/5 (3)Calories 35 per servingCategory Appetizer
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- Place water and butter in heavy 2-quart saucepan. Cook over medium heat 6-8 minutes or until mixture comes to a full boil. Reduce heat to low; stir in gluten-free flour blend and garlic salt vigorously until mixture leaves sides of pan and forms a ball. Remove from heat. Add 1 egg at a time, beating well after each addition, until mixture is smooth. Stir in 1 cup cheese, bell pepper and basil.
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