Pesto Cheese Ring Recipes
MARINATED OLIVE & CHEESE RING
We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center., In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.
Nutrition Facts : Calories 168 calories, Fat 16g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 260mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
PESTO PUFF PASTRY PINWHEEL
With three main ingredients you can make this gorgeous giant puff pastry pinwheel in no time. Pesto and ricotta fill layers of puff pastry that are cut and twisted into a pinwheel which begs to be pulled apart!
Provided by Magda
Categories Appetizers and Snacks Pastries
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking tray with parchment paper and dust lightly with flour.
- Lay puff pastry on a flat work surface; cut a 12-inch circle from each sheet. Transfer 1 circle to the prepared baking sheet.
- Spread ricotta evenly over the pastry circle. Top with an even layer of pesto. Lay the second pastry circle on top. Set a small glass upside down in the middle of the circle.
- Cut the circle, away from the glass, into 4 equal quarters. Cut each quarter in half, then each eighth in half, to make 16 equal strips. Remove glass. Twist strips twice, two at a time, in the opposite direction. Pinch ends together. Repeat with remaining strips to make a pinwheel shape.
- Bake in the preheated oven until pastry is browned, 25 to 30 minutes.
Nutrition Facts : Calories 535 calories, Carbohydrate 31.3 g, Cholesterol 19.6 mg, Fat 39.9 g, Fiber 1.8 g, Protein 13.6 g, SaturatedFat 11.2 g, Sodium 431.8 mg, Sugar 0.5 g
PESTO CHEESE RING
With garlic and red pepper flakes, this rich cheese spread has an irresistible zing. It's perfect for parties because a little bit goes a long way. -Amy Cronwall, Stacy, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 20-24 servings.
Number Of Ingredients 18
Steps:
- In a food processor, combine the pesto ingredients; cover and process until smooth. Set aside. In a large bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Gradually add whipping cream and sugar. Stir in onion and red pepper flakes., Line a 6-cup ring mold with plastic wrap. Spread half of the cream cheese mixture into mold. Top with pesto and remaining cheese mixture. Cover and refrigerate overnight., Invert cheese ring onto a serving plate; remove plastic wrap. Smooth sides and top of ring with a wet knife. Garnish with parsley and nuts if desired. Serve with crackers or vegetables.
Nutrition Facts :
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5/5 (7)Category AppetizerCuisine AmericanTotal Time 30 mins
- On a lined or greased baking sheet, arrange the crescent rolls, slightly overlapping, with the pointy side facing out, to create a ring.
- Place filling at the base of each crescent then take the point and fold it over the filling and tuck under to form a seal.
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From lifemadesimplebakes.com
Reviews 1Category AppetizerCuisine AmericanTotal Time 40 mins
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, combine 1 cup of mozzarella with the chicken, pesto with basil, alfredo, and parmesan. Mix just until combined.
- Unroll both cans of crescent dough and separate into 16 triangles. On the prepared baking sheet, arrange the triangles (overlapping the dough) in a ring to form a 4-inch circle in center.
- Sprinkle 1/4 cup of the mozzarella over the inner most part of the "sun." Spoon chicken mixture over. Top with remaining 1/4 cup of mozzarella.
PESTO CHICKEN CRESCENT RING RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (37)Category EntreeServings 8Total Time 45 mins
- Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
- Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
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4.4/5 (14)Total Time 20 minsCategory 50 of Our Best Easy Pasta RecipesCalories 278 per serving
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4.4/5 (8)Calories 311 per servingCategory Appetizer, Snack
- Preheat oven to 350 F degrees. Grease a 10 inch bundt pan with 2 tbsp of the melted butter. Set aside.
- Cook the sausage in a skillet over medium-high heat, until it's no longer pink, breaking it up as you go along. Stir in pizza sauce then season with salt, pepper and Italian seasoning. Remove from heat and cool for about 5 minutes.
- Top each biscuit with a tsp of pesto, 1 or 2 tsp of the sausage mixture, then 1 tbsp of cheese. Stack four biscuits on top of each other, press gently. Turn the stack on its side, and place in the prepared bundt pan. Repeat with the remaining biscuits, arranging biscuit stacks in pan to create a ring. You should still have some leftover cheese. Drizzle the ring with the remaining 2 tbsp melted butter.
EASY CHEESY SAUSAGE PESTO RING AKA ADDICTINGLY DELICIOUS!
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Reviews 40Total Time 55 mins
- Cook sausage, onions and red pepper flakes in a large skillet over medium high heat until sausage is cooked through. Stir in pesto and cream cheese until evenly combined. Season with salt and pepper to taste.
- Lay biscuits out separately on a flat surface. Top each biscuit with a heaping tablespoon sausage pesto mixture followed by 1 tablespoon cheese.
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From whitneybond.com
4.6/5 (8)Total Time 20 minsCategory Main Course, Side DishCalories 687 per serving
- Boil a large pot of water on the stove, add the pasta shells and cook until al dente, 8-9 minutes. Drain and set aside.
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- Unroll both cans of dough; separate into 16 triangles. On ungreased large baking sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in centre. Dough will overlap. Dough ring should look like the sun.
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5/5 (6)Estimated Reading Time 2 mins
- Precook pasta as per instructions and allow to cool completely. Preheat the oven to 180 degrees Celcius and coat a large baking dish wish olive oil.
- In a large mixing bowl, combine the cooked pasta, mozzerella cheese and milk until fully combined. Add in the garlic powder, onion powder and baby peas until fully incorporated into the mixture.
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