1. Heat oven to 425F. Spray large cookie sheet with cooking spray.
2. Heat water and butter to boiling in 3-quart saucepan over medium heat.
Add flour, salt, rosemary and pepper all at once, stirring constantly 30 to
60 seconds or until mixture forms ball; remove from heat.
3. Add eggs, 1 at a time, beating with electric mixer on medium speed until
mixture is well blended. Drop dough by heaping teaspoonfuls about 2 inches
apart onto cookie sheet. Bake 15 to 20 minutes or until golden brown. Cool
4. Gently press center of each puff with tip of spoon to make slight
indentation. Sprinkle with cheese and nuts. Bake 2 to 4 minutes or until
cheese is melted. Serve warm.
Make cream puff dough as directed, dropping dough by heaping teaspoonfuls onto a cookie sheet lined with waxed paper. Freeze until firm. Place frozen dough in an airtight container or resealable plastic freezer bag; keep frozen up to 2 months. To bake, place as many frozen puffs as needed on the sprayed cookie sheet and continue as directed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 appetizer (31g)|
|Recipe Makes: 24 appetizer|
|Calories from Fat: 53 (73%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 92.2mg||28 %|
|Sodium 63.7mg||2 %|
|Potassium 33.9mg||1 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.1g|
|Protein 2.9g||4 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 73
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