CRISPIX MIX CHEESY PIZZA
Number Of Ingredients 6
Steps:
- 1. In 2-gallon zipper-type storage bag, combine KELLOGG'S CRISPIX cereal and pretzel nuggets. Pour oil over cereal mixture. Close bag and gently toss until evenly coated. 2. Combine Parmesan cheese, spaghetti sauce mix and garlic powder. Add mixture to cereal mixture and close bag. Gently toss until evenly coated. Store in airtight container.
Nutrition Facts : Nutritional Facts Serves
PIZZA FLAVORED SNACK MIX
I found this recipe online. It sounds like a kid pleaser. Definitely not pizza, but a great pizza-type snack that is very easy to make 8)
Provided by OceanIvy
Categories Lunch/Snacks
Time 2m
Yield 12 cups
Number Of Ingredients 6
Steps:
- Combine the parmesan, sauce mix and garlic powder.
- In a large plastic bag, combine Crispix and pretzels.
- Pour oil over cereal mix.
- Seal bag and toss gently until well coated.
- Pour in the parmesan mixture and seal bag.
- Again, toss mixture until coated evenly.
- Enjoy as a quick snack.
Nutrition Facts : Calories 116.2, Fat 4.2, SaturatedFat 0.8, Cholesterol 1.8, Sodium 182.4, Carbohydrate 17.6, Fiber 0.3, Sugar 2.5, Protein 2.2
CHEESY CRISPIXAND#153; CRUNCH MIX
Brown sugar and cinnamon lend a sweet flavor to this snack mix, while chili powder gives it a savory spicy essence.
Provided by Melissa d'Arabian : Food Network
Time 25m
Yield 12 servings
Number Of Ingredients 10
Steps:
- 1. In large bowl combine KELLOGG'S CRISPIX cereal, pretzels, SUNSHINE CHEEZ-IT ORIGINAL crackers, popcorn, sunflower seeds, almonds, chili powder and cinnamon.
- 2. In small saucepan cook and stir brown sugar and butter over medium-high heat until sugar dissolves. Pour over cereal mixture. Toss until well coated. Transfer to 15 x 10 x 2-inch baking pan coated with cooking spray.
- 3. Bake at 350 degrees F for 15 to 20 minutes or until lightly browned, stirring every 5 minutes. Spread on foil. Cool completely. Store in airtight container.
- For more great recipes, visit www.Kelloggs.com.
- ®, ™, © 2010 Kellogg NA Co.
CRISPIX SNACK MIX
This is similar to the Chex mix but I actually like it a little better. The original recipe calls for garlic and onion salt instead of powder and salted nuts, but I find that too salty.
Provided by Cook Lace
Categories Lunch/Snacks
Time 55m
Yield 9 Cups, 18 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 250°F.
- Melt butter in 9x13-inch pan in oven. Remove from oven and stir in garlic powder, onion powder, lemon juice, and Worcestershire sauce.
- Add cereal, nuts, and pretzels stirring until coated.
- Bake for 45 minutes, stirring every 15 minutes. Spread on absorbent paper to cool.
- Microwave directions combine ingredients as above, placing in a glass container and microwave on full power 4 minutes stirring after 2 minute
- Cool as above.
CHEESY PAN PIZZA
This recipe for a crisp, cheesy pan pizza was developed by Charlotte Rutledge, along with her team of test cooks at King Arthur Flour's rigorous test kitchen in Vermont. It uses a number of simple techniques to achieve maximum texture and flavor. The dough is folded a few times before it goes in the fridge for a long rest, which develops its flavor and airiness. Cooking the pizza in cast iron gets the edges brown and crackling, and layering the cheese and sauce creates an extra cheesy top with no soggy layer. Make it once in its simplest form, then use the model to play around with the fermentation time and toppings.
Provided by Tejal Rao
Categories dinner, lunch, pizza and calzones, main course
Time 45m
Yield 1 (9-to-10-inch) pan pizza
Number Of Ingredients 10
Steps:
- Prepare the dough: Measure the flour, water, olive oil, salt and yeast into a large mixing bowl. Mix together with your hand or a dough scraper until it forms a shaggy, sticky ball with no dry patches. Cover the bowl using a damp towel or plastic wrap, and let the dough rest for 5 minutes.
- Wet your hand, and reach down between the side of the bowl and the dough, as though you were going to lift the dough out, but instead of lifting, stretch the bottom of the dough up, and fold it over the top. Repeat three more times, turning the bowl 90 degrees each time. Cover the bowl again for 5 minutes, then repeat the folding-and-resting process three more times. After the fourth time, cover the bowl, and let the dough rest, undisturbed, for 40 minutes, then transfer the bowl to the fridge for at least 12 hours or up to 72 hours.
- About 3 hours before you want to eat the pizza, get ready for assembly: Pour the olive oil into a well-seasoned 9- or 10-inch cast-iron skillet, and use your fingers to coat the inside of the pan, including the sides. Transfer the dough to the pan, and turn it once to coat both sides with the oil. After coating the dough in oil, press the dough to the edges of the pan, dimpling it with your fingertips. If the dough shrinks back, cover it and let it rest for about 15 minutes, then repeat the pressing and dimpling. At this point, you should be able to smush the dough out and into the edges of the pan, but if not, give it one more 15-minute rest before trying again. Cover the dough, and let it rise for 2 hours at room temperature. It will look soft and jiggle when you gently shake the pan.
- Place one rack at the bottom of the oven and one toward the top (about 4 to 5 inches from the top heating element), then heat the oven to 450 degrees. When you're ready to bake the pizza, sprinkle a scant 1 cup mozzarella evenly over the crust. Cover the entire dough so none is showing, then dollop small spoonfuls of the sauce over the cheese. Sprinkle the remaining mozzarella on top, and bake on the bottom rack of the oven for 18 to 20 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown. (Use a spatula to check the bottom.) If the bottom is brown but the top still seems pale, transfer the pizza to the top rack, and bake for 2 to 4 minutes longer. On the other hand, if the top seems fine but the bottom's not browned to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes.
- Remove the pizza from the oven, and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly; as soon as you feel comfortable doing so, carefully transfer it from the pan to a cooling rack or cutting surface. If garnishing with hard cheese and herbs, add those now. Serve the pizza anywhere from medium-hot to warm, and use kitchen shears or a large pair of scissors to cut it into wedges.
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