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Pizza Fondue & Biscotti

Here's how you make Pizza Fondue & Biscotti
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  • Servings: 6-10
  • Prep: 30-40m
  • Cook: 60m
    • The following recipe serves 6-10 people.

Ingredients

The ingredients are:
  • FOR PIZZA FONDUE
  • 2 cans (11 ounce) fiesta nacho cheese soup (undiluted)
  • 1 1/2 cups shredded Monterey Jack cheese (or 4-cheese blend, 6 ounces)
  • 3/4 cup pizza sauce
  • 1/2 cup milk
  • 1 teaspoon dried Italian seasoning
  • 1/2 cup chopped pepperoni
  • Pizza Biscotti (optional)
  • FOR PIZZA BISCOTTI
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher (coarse) salt
  • 1/2 cup oil-packed sun-dried tomatoes (drained and finely chopped)
  • 2 teaspoons dried oregano
  • 1/2 teaspoon coarsely ground pepper
  • 3 large eggs
  • 1/2 cup water
  • 2 tablespoons olive oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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