Pizza Fondue & Biscotti
Recipe: #25099
October 25, 2016
Categories: Pork Sausage, Cheese, Monterey Jack, Appetizers, Italian, Christmas, New Years, Thanksgiving, Fondue, Vegetarian, Kosher Dairy, more
"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"
Ingredients
- FOR PIZZA FONDUE
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- 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
Step by Step Method
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
No special items needed.