Pizza Fondue & Biscotti
October 25, 2016
"I LOVE fondue as I feel it is alot of fun and brings back that 70's feel. Lucky for us that Fondue is back!! This recipe is pretty unique for that fact that it contains ingredients that punch out those pizza flavors. The biscotti is optional, but is an excellent accompaniment which makes this fondue extra special. Hearty Italian/French/Portuguese bread chunks, or your favorite chips can be substituted for the biscotti if there isn't enough time to make the biscotti. This version will make for a great starter preceding a Holiday meal or for an anytime appetizer. Yields: 2 dozen"
- FOR PIZZA FONDUE
- FOR PIZZA BISCOTTI
- Serving Size: 1 (274.8 g)
- Calories 487.7
- Total Fat - 18.3 g
- Saturated Fat - 8.1 g
- Cholesterol - 135.1 mg
- Sodium - 1050.8 mg
- Total Carbohydrate - 58.2 g
- Dietary Fiber - 3.5 g
- Sugars - 2.8 g
- Protein - 21.7 g
- Calcium - 452.8 mg
- Iron - 2.3 mg
- Vitamin C - 12.7 mg
- Thiamin - 0.1 mg
FOR THE PIZZA FONDUE
Combine first 4 ingredients in a heavy saucepan; cook over medium heat, stirring constantly, until cheese melts and mixture is smooth.
Stir in pepperoni.
Spoon mixture into a fondue pot or chafing dish. Yields: 4 cups
Serve with Pizza Biscotti, slightly toasted bread chunks, or your favorite chips.
FOR THE PIZZA BISCOTTI
Combine first 6 ingredients in a large bowl, stirring well. Combine 2 eggs, water, and oil, stirring well.
Add to dry ingredients, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; divide dough in half.
Shape each half into a 2 1/2"-wide log.
Place logs on a greased baking sheet.
Beat remaining egg, and brush over logs.
Bake at 350-degrees-Fahrenheit for 35 minutes. Cool to touch.
Working very carefully with a sharp knife, cut logs diagonally into 1/4" slices.
Bake slices at 350-degrees-Farenheit for 20 - 22 more minutes.
Transfer biscotti to a wire rack; cool completely.
Store in an airtight container up to 2 weeks.
Yields: 2 dozen.
Tips & Variations
No special items needed.