Sunday, February 19, 2012

Italian Chex Mix & Salad Topper

Tired of the same old crackers and chips?  This is a great snack mix that doubles as an awesome salad topper!  It's crunchy, satisfying, and bursting with Italian flavor.
This recipe is adapted from Betty Crocker.  It's super-simple and quick to make.  So, next time you're in the mood for something different, give this one a try!

Italian Chex Mix & Salad Topper
Adapted from Betty Crocker

1/2 cup grated Parmesan (for an extra cheesy mix, use 1 cup)
1/8 tsp dried oregano
1/8 tsp dried marjoram
2 cups of Rice Chex (you can use up to 3 cups if you want to stretch it a bit)
1 cup garlic croutons
1 cup mozzarella cubes
1 cup mini pepperoni
2 tbsp chopped fresh basil

1.  Preheat the oven to 350°.  Line a baking sheet with parchment paper.

2.  Mix the parmesan, oregano, and marjoram together in a small bowl.

3.  Combine the Chex and the parmesan mixture in a medium bowl.  Toss to coat.

4.  Bake the Chex mixture for 3-5 minutes - until the cheese begins to turn golden brown.  Be careful not to let it burn.  Transfer the Chex mixture, still on the parchment paper, to a rack to cool.

5.  In a large bowl, combine the Chex mixture, the croutons, mozzarella, pepperoni, and basil.  Toss to combine.  Serve as a snack or over a green salad!

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