Authentic Zucchini Cheese Puff Recipe
Are you looking for a guaranteed to turn out well Zucchini Cheese Puff recipe? I will prepare this Zucchini Cheese Puff as Side Dish for a get-together I am soon going to host. You have already been deprived of this Zucchini Cheese Puff recipe, don't miss it now.
Ingredients
1/2 cup shredded Cheddar or Swiss cheese
2 tablespoons grated Parmesan cheese
1/4 cup bread crumbs
2 tablespoons Land O'Lakes Butter, melted
1 cup Pillsbury's Best Flour (sifted Regular or Instant Blending)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/3 cup Land O'Lakes Butter
3 to 4 tablespoons milk
Directions
Combine cheeses; reserve 1/4 cup.
Combine remaining cheese with bread crumbs and melted butter; set aside.
Combine flour, salt and baking powder in small mixing bowl.
Cut in 1/3 cup butter and reserved 1/4 cup cheese mixture until mixture is size of small peas.
Sprinkle milk over mixture, stirring with fork until dough is moist enough to hold together.
Form into a ball.
Flatten to 1/2 inch thickness; smooth edge.
Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9-inch piepan.
Fit into pan.
Fold edge to form a standing rim; flute.
Chill while preparing Filling.
Place half of zucchini in pastry-lined pan; cover with half of sour cream mixture.
Top with remaining zucchini, then with remaining sour cream mixture.
Sprinkle with cheese-bread crumb mixture.
Bake at 400° for 10 minutes; then at 325° for 40 to 50 minutes until knife inserted halfway between center and edge comes out clean
Combine remaining cheese with bread crumbs and melted butter; set aside.
Combine flour, salt and baking powder in small mixing bowl.
Cut in 1/3 cup butter and reserved 1/4 cup cheese mixture until mixture is size of small peas.
Sprinkle milk over mixture, stirring with fork until dough is moist enough to hold together.
Form into a ball.
Flatten to 1/2 inch thickness; smooth edge.
Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9-inch piepan.
Fit into pan.
Fold edge to form a standing rim; flute.
Chill while preparing Filling.
Place half of zucchini in pastry-lined pan; cover with half of sour cream mixture.
Top with remaining zucchini, then with remaining sour cream mixture.
Sprinkle with cheese-bread crumb mixture.
Bake at 400° for 10 minutes; then at 325° for 40 to 50 minutes until knife inserted halfway between center and edge comes out clean
