Nostalgia SOS600NATYG Instructions And Recipes Manual page 12

CRAB RANGOON ON A STICK
• 1 Can (8 oz.)
Refrigerated Crescent
Dinner Rolls
• 1 Package (3 oz.)
Cream Cheese,
softened
• / Cup Chopped
3
4
Cooked Crabmeat
• 1 Tbsp. Chopped
Green Onion
(1 medium)
• ¼ Tsp. Ground Red
Pepper (Cayenne)
• 1 Egg White
• Bamboo Sticks
JALAPEÑO POPPERS ON A STICK
• 12 Fresh Jalapeño
Peppers, halved
lengthwise,
stems, seeds and
membranes removed
• 6 oz. Cream
Cheese, softened
• 1½ Cups Grated
Monterey Jack or
Mozzarella Cheese
• ½ Tsp. Ground Cumin
• ½ Tsp. Cayenne,
or to taste
• 2 Large Eggs
• 2 Tbsp. Milk
• 1 Cup Panko Crumbs
• ½ Cup All-
Purpose Flour
• Bamboo Sticks
Preheat the CORN DOG MAKER as directed.
Unroll dough on work surface and pinch seams to
seal. Cut into 6 rows by 4 rows to make 24 squares.
In small bowl, mix cream cheese,
crabmeat, onion and red pepper.
Spoon about 1 teaspoon crab mixture 1/2
inch from 1 corner of 1 square.
Starting with same corner, fold dough over filling,
and tuck end tightly underneath filling; continue
rolling to within 1/2 inch of opposite corner.
Lightly brush exposed corner with egg white. Roll
moistened corner of dough over roll; press to seal.
Insert sticks. Place in preheated wells
of the Lower Cooking Surface.
Close the Lid and cook for 5-8 minutes. Open
Lid with a pot holder or oven mitt.
Remove each with a wooden or plastic kitchen utensil.
Serve with sweet and sour sauce.
Preheat the CORN DOG MAKER as directed.
In a bowl, cream together the cream cheese,
Monterey Jack cheese, cumin and cayenne.
Beat together the eggs and milk in a separate bowl.
Put Panko crumbs in a shallow dish Finally,
add flour to a separate dish.
Spread 1 Tbsp. of the cheese mixture into
the middle of each jalapeno half.
One at a time, roll jalapeños in the flour, dip into the egg
mixture, then roll in the panko crumbs, pressing to coat.
If necessary, repeat the process. Insert sticks. Place the coated
peppers, cut side up, into the wells of the Lower Cooking Surface.
Close the Lid and cook for 5-8 minutes. Open
Lid with a pot holder or oven mitt.
Remove each pretzel with a wooden or plastic kitchen utensil.
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