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Fondough |
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Print this Recipe Serving: 2 dinner rolls Rhodes White Dinner Rolls, thawed to room temperature Vegetable oil BITE SIZED PIECES: ham and pineapple Sweet and sour sauce BITE SIZED PIECES: cheese cubes, broccoli flowerets and cooked chicken breast CHEDDAR & BACON FONDUE: 5 slices bacon, chopped 1 cup chopped onions 1 clove garlic, minced 1 (10 3/4-ounce) can cream of mushroom soup 1 cup milk 5 cups grated sharp cheddar cheese 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard BITE SIZED PIECES: apple slices and caramels CHOCOLATE FONDUE: 8 ounces premium chocolate, chopped 1 cup whipping cream Other dipping ingredients or sauces as desired Heat oil in fondue pot or small sauce pan to medium temperature. For ham and pineapple, cut rolls in half. Roll each half into a 5 to 6-inch rope and wrap around ham and pineapple. Place on fondue fork. Fry in heated oil until golden brown. Cool slightly and dip in sweet and sour sauce. For cheese, broccoli and chicken, cut rolls in fourths. Wrap each fourth around cheese cube, enclosing completely. Place chicken, dough wrapped cheese and broccoli on fondue fork. Fry in heated oil until golden brown. Cool slightly and dip in Cheddar and Bacon Fondue. CHEDDAR & BACON FONDUE: Fry bacon until crisp. Add onion and garlic. Sauté until tender. Stir in soup and milk. Blend until smooth. Add cheese, Worcestershire sauce and mustard. Blend thoroughly. Serve warm. For caramel and apple, cut rolls in half. Wrap each half around flattened caramel and apple slice, enclosing completely. Place on fondue fork and fry in heated oil until golden brown. Cool slightly and dip in Chocolate Fondue. CHOCOLATE FONDUE: Over low flame, heat cream until warm (do not boil). Slowly add chocolate while stirring, mixture will become smooth. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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