Arrange remaining triangles in center of baking stone or pan matching wide ends with triangles already in place Points will overlap in the center.Points will extend off the edge of the baking stone or pan(depending on size). Separate into 16 triangles in a circle on a large round pizza pan(or baking stone) with wide ends 3" from edge of pan and points towards the outside. Unroll the 2 packages of crescent rolls onto work surface.In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese(or Parmesan, red bell pepper, mayonnaise, garlic and black pepper.Bake 13-15 minutes or until bread cubes and top of dip are golden brown. If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater.Stir juice and sour cream into hot artichoke mixture pour into bread bowl. Juice lemon using Juicer to measure 2 tbsp juice. Microwave on HIGH 5-7 minutes or until hot (do not boil). ![]() Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl mix well using Small Mix 'N Scraper®. Add milk to cream cheese whisk until smooth. In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk.Arrange bread cubes around bowl spray with vegetable oil using Kitchen Spritzer. Place bread bowl on center of Large Round Stone with Handles. Slice center of first and entire second bread round into 1-in. Carefully remove center of bread round to form a 4½-inch-wide and 2-inch-deep well for dip. Preheat oven to 450☏ Using Color Coated Bread Knife, slice off top of one bread round to create a lid set lid aside.Return the pan to the Slow Cooker Stand and set to WARM to serve. Use the Herb Mill to grate parsley over the top. If desired, preheat broiler, place the pan 2-4" (5-10 cm) from heat source, and broil for 1-3 minutes, or until the cheese is lightly browned. Slice the olives with the Quick Slice.Once the dip is warm, top with the chopped peppers, olives, and remaining Parmesan cheese. Heat the dip on high for 10-15 minutes, or until the sides start to bubble and the dip is warm.Meanwhile, chop the red peppers in the Manual Food Processor and set aside. Add the cheese and artichokes to the pan and mix well. Finely chop the artichokes in the Manual Food Processor in two batches. Add the lemon zest and half the Parmesan cheese to the pan.Grate the mozzarella with the Microplane® Adjustable Coarse Grater. ![]() Add the mayonnaise and stir to combine.Zest the lemon with the Microplane® Zester and grate the Parmesan cheese with the zester. Cover and place it in the Rockcrok® Slow Cooker Stand and cook on HIGH.Press the garlic into the pan with the Garlic Press.
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