Pizza Fondue & Biscotti

6-10
Servings
30-40m
Prep Time
60m
Cook Time
1h 30m
Ready In


"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"

Original recipe yields 6-10 servings
OK
  • FOR PIZZA FONDUE
  • FOR PIZZA BISCOTTI

Nutritional

  • 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


Step 1

Combine first 4 ingredients in a heavy saucepan; cook over medium heat, stirring constantly, until cheese melts and mixture is smooth.

Step 2

Stir in pepperoni.

Step 3

Spoon mixture into a fondue pot or chafing dish. Yields: 4 cups

Step 4

Serve with Pizza Biscotti, slightly toasted bread chunks, or your favorite chips.

FOR THE PIZZA BISCOTTI


Step 5

Combine first 6 ingredients in a large bowl, stirring well. Combine 2 eggs, water, and oil, stirring well.

Step 6

Add to dry ingredients, stirring just until dry ingredients are moistened.

Step 7

Turn dough out onto a lightly floured surface; divide dough in half.

Step 8

Shape each half into a 2 1/2"-wide log.

Step 9

Place logs on a greased baking sheet.

Step 10

Beat remaining egg, and brush over logs.

Step 11

Bake at 350-degrees-Fahrenheit for 35 minutes. Cool to touch.

Step 12

Working very carefully with a sharp knife, cut logs diagonally into 1/4" slices.

Step 13

Bake slices at 350-degrees-Farenheit for 20 - 22 more minutes.

Step 14

Transfer biscotti to a wire rack; cool completely.

Step 15

Store in an airtight container up to 2 weeks.

Step 16

Yields: 2 dozen.

Tips & Variations


No special items needed.

Related

ellie

Very good fondue which we enjoyed with salad. We skipped two items (pepperoni and sun-dried tomatoes) but still had wonderful results and a very fun meal. Thanks for sharing!

review by:
(12 Dec 2016)