These Easy Breakfast Sausage Hand Pies sprinkled with Everything But the Bagel Seasoning is a two-bite mouthful of delicious comfort. Loaded with a savory, spicy sausage patty and a slice of sharp cheddar cheese. Hugged with crispy, flaky ready to use pie crust then topped off with everyone’s favorite seasoning…Everything But the Bagel. Only one word fits… simply fantastic!
Not only are these delicious little mini treats good for breakfast, they’re also a big hit as a party appetizer, after school snack, or make a great grab and go lunch. Dunk these cuties into this Jalapeno-Ranch Dressing or barbecue-mustard sauce and you’ve got a winner in your hands!
WHAT’S IN THESE SAVORY HAND PIES?
pork sausage patties – I used hot😉
Pillsbury Pie Crust…the raw tube kind
slice of sharp cheddar cheese – a little smaller than the sausage patty
These minis are so easy! 20 minutes assembly and 25 for cooking… and wah-la, you’re done!
STEP ONE – Remove pie crust from packaging and let sit for 10 minutes. Pre-heat the oven to 400 degrees.
STEP TWO – Brown the sausage in a skillet over medium heat until brown and not pink in the center. Drain on paper towels. (non-stick skillet preferred)
STEP THREE – Roll out cold pie crust and cut with a biscuit cutter starting from the outer perimeter of the circle. You should be able to get about to get 14 or 15 circles.
STEP FOUR – Lay sausage patty in the center of one dough disk, place the cheese on top of the patty, lay another dough disk on top of the cheese. Pinch top and bottom disks together at the seam with your hands or a fork.
STEP FIVE – Brush the tops with egg wash. (optional step)
Of course, you don’t have to use pork sausage. You can use a chicken sausage patty instead of full fat pork.
If meat isn’t your thing try the Beyond Meat, meatless products that taste almost like meat but aren’t…you know the fake stuff? Actually, what I have tried in the meatless meat department is pretty darn good!
A double cheese hand pie would be delicious. Use two kinds of cheeses for an extra bit of yum…Jalapeno Cheddar…Cheddar…Mozzerella…Jack…Colby Jack…I’m definitely making these with cheese next time, LOL!
CRUST SUBSTITUTIONS
The crust substitutions are endless and more than likely you already have a few on hand if your out of pie crust.
Yes, they sure can. Follow Steps 1 through 5 then freeze on a flat sheet for about 45 minutes. Transfer to a ziplock freezer bag and store for not more than 2 months. Unthaw for about 30 minutes at room temperature then sprinkle with Everything But the Bagel seasoning. Spray tops with spray oil and then cook as directed above.
Do these keep well in the refridgerator?
Yes! They keep very well up to about a week. Perfect for “on the go” little hand snacks! To warm up, microwave for about 30 seconds or Air Fry for about 2 minutes on 370.
Savory Sausage Hand Pies with Everything But the Bagel seasoning are made with flaky,crispy pie crust and savory breakfast sausage and sharp cheddar cheese.
Course Appetizer, Breakfast, Snack
Cuisine American
Keyword breakfast, cheese, everything but the bagel seasoning, hand pie, pie crust, sausage, savory hand pie
Prep Time 20minutes
Cook Time 23minutes
Servings 8
Calories 200kcal
Author Elise
Ingredients
8slicebreakfast sausageground
1Pillsbury Pie Crust
8slicesharp cheddar cheeseor any semi hard cheese
1beaten eggbrush on tops
Everything But the Bagel Seasoning – generous sprinkles
Instructions
STEP ONE – Remove the wrapping and let pie crust and let sit for 10 minutes. Pre-heat the oven to 400 degrees.
STEP TWO – Brown the sausage in a skillet over medium heat unitl brown and not pink in the center. Drain on paper towels. (non-stick skillet preferred)
STEP THREE – Roll out cold pie crust and cut with a biscuit cutter starting from the outer perimeter of the circle. You should be about to get 12 or 13 circles.
STEP FOUR – Lay cooked sausage patty in the center of dough disk, place cheese slice on top , and then lay another dough disk on top of the cheese. Pinch dough together with hands or a fork.
STEP FIVE – Brush the tops with egg wash. (optional step)
STEP SIX – Place on a cookie sheet lined with parchment paper that has been sprayed with spray oil.
STEP SEVEN – Sprinkle Everything But the Bagel Seasoning on top of the rolls.
STEP EIGHT – Bake at 400 for 20 to 25 mins or until golden brown.
These healthier “Homemade” Mini Sausage Rolls with Everything But the Bagel Seasoning sprinkled on are flaky, savory, little nuggets of breakfast comfort. They are a lighter calorie, lower carb load than the normal 1000 calorie Donut Shop mega roll. Serve this Weight Watcher friendly mini sausage roll with some breakfast eggs and fruit for a great start to the day.
Not only are these delicious little mini treats good for breakfast, they’re also a hit as a pre-game warmup. Dunk these cuties into this Jalapeno-Ranch Dressing or barbecue-mustard sauce and you’ve got a team win!
Mini Sausage Rolls are perfect for grab and go after school kid snacks too! They are easy to heat up and grab on the way out the door!
WHAT’S IN THESE MINI SAUSAGE ROLLS?
Chicken Breakfast Sausage…I used Applegate Farms – 1 pt, 1 carb each
Pillsbury Pie Crust…the raw tube kind – 1.5 pt for 1/16th
These minis are so easy! 20 minutes assembly and 25 for cooking… and your wahla, you’re done!
STEP ONE – Roll out refrigerated pie crust and let sit for 10 minutes. Pre-heat the oven to 400 degrees.
STEP TWO – Brown the sausage in a skillet over medium heat until brown and not pink in the center. Drain on paper towels. (non-stick skillet preferred)
STEP THREE – Roll out cold pie crust and cut with a biscuit cutter starting from the outer perimeter of the circle. You should be about to get 12 or 13 circles.
STEP FOUR – Spread half of the cheese wedge on the dough surface. Lay sausage link in the center and roll-up. Pinch dough together at the seam.
STEP FIVE – Brush the tops with egg wash. (optional step)
Of course, you don’t have to use chicken sausage…any kind of pork sausage. Breakfast sausage or little smokies…anything meat and cylinder will do.
If meat isn’t your thing try the Beyond Meat, meatless products that taste almost like meat but aren’t…you know the fake stuff? Actually, what I have tried in the meatless meat department is pretty darn good!
A cold stick of your favorite cheese would be delicious. Jalapeno Cheddar…Cheddar…Mozzerella…Jack…Colby Jack…I’m definately making these with cheese next time, LOL!
CRUST SUBSTITUTIONS
The crust substitutions are endless and more than likely you already have a few on hand if your out of pie crust.
Yes, they sure can. Follow Steps 1 through 5 then freeze on a flat sheet for about 45 minutes. Transfer to a ziplock freezer bag and store for not more than 2 months. Unthaw for about 30 minutes at room temperature then sprinkle with Everything But the Bagel seasoning. Spray tops with spray oil and then cook as directed above.
Do these keep well in the refridgerator?
Yes! They keep very well up to about a week. Perfect for “on the go” little hand snacks! To warm up, microwave for about 30 seconds or Air Fry them for about 2 minutes on 370.
Everything But the Bagel Seasoning – generous sprinkles
Instructions
STEP ONE – Roll out refridgerated pie crust and let sit for 10 minutes. Pre-heat the oven to 400 degrees.
STEP TWO – Brown the sausage in a skillet over medium heat unitl brown and not pink in the center. Drain on paper towels. (non-stick skillet preferred)
STEP THREE – Roll out cold pie crust and cut with a biscuit cutter starting from the outer perimeter of the circle. You should be about to get 12 or 13 circles.
STEP FOUR – Spread half of the cheese wedge on the dough surface. Lay sausage link in the center and roll-up. Pinch dough together at the seam.
STEP FIVE – Brush the tops with egg wash. (optional step)
STEP SIX – Place on a cookie sheet lined with parchment paper that has been sprayed with spray oil.
STEP SEVEN – Sprinkle Everything But the Bagel Seasoning on top of the rolls.
STEP EIGHT – Bake at 400 for 20 to 25 mins or until golden brown.
Homemade Curry Cheese Puff Chex Mix is truly a special treat in our house…especially around the holidays. Slow-roasted, savory, Curry spice mixed up with a buttery combination of Worcestershire Sauce, cumin, garlic, and onion powder makes this mix a different, divine beautiful snack.
Oh, and did I say Cheese Puffs…yes, Cheese Puffs! Need I say more?
CURRY CHEESE PUFF CHEX MIX GETS 5 ⭐⭐⭐⭐⭐
Homemade Curry Cheese Puff Chex Mix is one of those rare snacks that 99% of my people love. There is something so comforting in a big handfull of perfectly seasoned pretzels, chex cereal, and those cheese puffs. I need to make this party mix with just puffs, goldfish, and pretzels…LOL!
Traditional Chex Mix is usually made with Chili Powder. Although I love Chili Powder, using curry powder elevates this snack mix to a whole nother level! There is just something about a savory, earthy, hot, nutty curry snack that is just wonderful!
This yummy stuff is not only loved by all but it is really easy to make, super easy to store, and will last, if stored properly, for at least a month with out getting stale.
STEP ONE: Place the first 7 ingredients in a large bowl or roasting pan. Mix up gently.
STEP TWO: Over low heat melt the butter…be careful not to burn. Add the seasonings…Worchestershire, curry, onion, garlic, cumin powder, and hot sauce to taste.
STEP THREE: Pour over the dry snack mix and stir preferably with a rubber spatula or wooden spoon. Mix until everything is evenly coated….this will take about 15 minutes of constant gentle stirring.
STEP FOUR: Heat oven to 215°. Place coated mix on large baking sheets (this will probably take 2) or use a large roasting pan with at least 2″ sides. Make sure the mix is spread out evenly and not deep.
STEP FIVE: Stir every 15 minutes for an hour or until crispy and yummy.
STEP SIX: Cool on cut-up brown paper sacks, newspaper, or paper towels until cool.
STEP SEVEN: Store in large plastic bags or plastic tubs. Enjoy!!!
OPTIONAL CRUNCHY INGREDIENTS
Just browse throught the snack isles and you can come up with your own version of this special treat. A few items I’ve included over the years are below👇
garlic rye crisps
goldfish
fritos
wheat chex
oyster crackers
pecans
cheez its
cashews
bagel chips
CURRY CHEESE PUFF CHEX MIX RECIPE ITEMS
ALTERNATIVE CHEX MIX BAKING METHODS
While oven roasted Chex Mix is the preferred method with…in my opinion…the most delicious outcome, you can also make this vintage snack mix in the Crockpot or the Air Fryer!
While the Crockpot might seem like it would be the easiest, hands free method, the truth is it takes more time (2 hours at the least on low) and you still have to stir it. Plus, in my opinion, it’s not as toasty. The enclosed area is much smaller than an oven and it tends to “steam” the mix.
The Air Fryer Method is a really good alternative method to oven roasting especially if you want to make an individual portion. I filled the Air Fryer basket half way up with the Chex Mix mix, set the fryer on 300 degrees for 10 minutes. In 2 minutes intervals, I pulled the basket out and shook it…then resumed cooking. It was super yummy and a lot less clean up!
HELPFUL KITCHEN ITEMS
KITCHEN TIPS FOR CHEX MIX
Chex Mix is one of those tasty treats that never comes out the exact same and is so easily personalized to fit your taste buds.
The recipe is very straight forward and extremely simple to double.
If you like a little more garlic flavor…like my husband does… add more garlic powder. You could add more in the butter sauce or sprinkle on when it is still hot out of the oven.
If you really like it hot and spicy; try adding 1 tablespoon of Chili Powder and 1 tablespoon of Jalapeno Powder…Yum!
You can make this mix weeks ahead and store in sealed plastic bags or containers…it’s really much better if you allow the flavors to “meld” over a week or two.
If giving this for holiday gifts be sure to make enough for everyone to have their own can of this glorious stuff!
Curry Cheese Puff Chex Mix
Elise
Crunchy, spicy, savory Chex Mix with white cheddar puffs, goldfish, sesame stixs, pretzels, nuts, and chex cereal.
4cupsCheese Puffs (cheese curls, cheetos)I used White Cheddar Cheese Puffs
2cupsthin pretzels
1cupCheerios
1cupPepperidge Farms Parmesan Flavor
2cupsRice Chex
1cupSesame Stix
2cupsCorn Chex
1.5cupdry roasted peanutsmore or less to taste
Sauce Ingredients
8tbspworchestershire sauce
2tbspCurry powdermore or less to taste
1tspcumin
2tsphot saucemore or less to taste
2tsponion powder
1 tbspgarlic powdermore or less to taste
1stickbutter (8 tbsp)
Instructions
Place the first 7 ingredients in a large bowl or roasting pan. Mix up gently.
Over low heat melt the butter…be careful not to burn. Add the seasonings…Worchestershire, curry, onion, garlic, cumin powder, and hot sauce to taste.
Pour over the dry snack mix and stir preferable with a rubber spatula or wooden spoon. Mix until everything is evenly coated….this will take about 15 minutes of constant gentle stirring.
Heat oven to 215°. Place coated mix on large baking sheets (this will probably take 2) or use a large roasting pan with at least 2" sides. Make sure the mix is spread out evenly and not deep.
Stir every 15 minutes for an hour or until crispy and yummy.
Cool on cut up brown paper sacks, newspaper, or paper towels until cool.
Store in large plastic bags or plastic tubs. Enjoy!!!
Notes
Extra Notes: Make weeks ahead of the holidays and give this as a delicious gift.
This homemade Chex Mix recipe is a tried and true, slow-roasted, savory, spicy, crunchy, buttery combination of ordinary but different everyday nibbles. What sets this recipe apart from all the other thousands of Chex Mix recipes is the perfect blend of butter, spices, and Cheese Puffs…yes Cheese Puffs…need I say more?
The original recipe for this special Chex mix has been in my husband’s family for as long as he can remember. He has very special memories of his sweet mom Mildred making it every Christmas. When she passed his big sister took over and has diligently carried on the tradition following the original recipe to the peanut (LOL)!
Long story short…she never makes enough for my family of four, her family, her grandkids, and friends to adequately satisfy everyone’s Chex mix cravings…she would have to start in June to accomplish that! So I had to start making it!
Of course, as always, I never follow a recipe exactly…gotta put my spin on things…so here’s my take on Mildred’s Chex Mix.
STEP ONE: Place the first 7 ingredients in a large bowl or roasting pan. Mix up gently.
STEP TWO: Over low heat melt the butter…be careful not to burn. Add the seasonings…Worchestershire, chili, onion, garlic, cumin powder, and hot sauce to taste.
STEP THREE: Pour over the dry snack mix and stir preferably with a rubber spatula or wooden spoon. Mix until everything is evenly coated….this will take about 15 minutes of constant gentle stirring.
STEP FOUR: Heat oven to 215°. Place coated mix on large baking sheets (this will probably take 2) or use a large roasting pan with at least 2″ sides. Make sure the mix is spread out evenly and not deep.
STEP FIVE: Stir every 15 minutes for an hour or until crispy and yummy.
STEP SIX: Cool on cut-up brown paper sacks, newspaper, or paper towels until cool.
STEP SEVEN: Store in large plastic bags or plastic tubs. Enjoy!!!
OPTIONAL CRUNCHY INGREDIENTS
Just browse throught the snack isles and you can come up with your own version of this special treat. A few items I’ve included over the years are below👇
garlic rye crisps
goldfish
fritos
wheat chex
oyster crackers
pecans
cheez its
cashews
bagel chips
CHEESE PUFF CHEX MIX RECIPE ITEMS
ALTERNATIVE CHEX MIX BAKING METHODS
While oven roasted Chex Mix is the prefered method with…in my opinion…the most delicious outcome, you can also make this vintage snack mix in the Crockpot or the Air Fryer!
While the Crockpot might seem like it would be the easiest, hands free method, the truth is it takes more time (2 hours at the least on low) and you still have to stir it. Plus, in my opinion, it’s not as toasty. The enclosed area is much smaller than an oven and it tends to “steam” the mix.
The Air Fryer Method is a really good alternative method to oven roasting especially if you want to make an individual portion. I filled the Air Fryer basket half way up with the Chex Mix mix, set the fryer on 300 degrees for 10 minutes. In 2 minutes intervals, I pulled the basket out and shook it…then resumed cooking. It was super yummy and a lot less clean up!
HELPFUL KITCHEN ITEMS
KITCHEN TIPS FOR CHEX MIX
Chex Mix is one of those tasty treats that never comes out the exact same and is so easily personalized to fit your taste buds.
The recipe is very straight forward and extremely simple to double.
If you like a little more garlic flavor…like my husband does… replace one of the chili powder tablespoons for garlic powder.
Use 1 tablespoon of Chiplote Chili Powder in place of regular Chili Powder for a different spice taste. If you really like it hot then try substituting 1 or 2 tablespoons of Chili Powder with Jalapeno Powder…Yum!
You can make this mix weeks ahead and store in sealed plastic bags or containers…it’s really much better if you allow the flavors to “meld” over a week or two.
Give this cherished family Chex Mix as friend and family gifts around the holidays. Everyone needs their own can of this glorious stuff!
Place the first 7 ingredients in a large bowl or roasting pan. Mix up gently.
Over low heat melt the butter…be careful not to burn. Add the seasonings…Worchestershire, chili, onion, garlic, cumin powder, and hot sauce to taste.
Pour over the dry snack mix and stir preferable with a rubber spatula or wooden spoon. Mix until everything is evenly coated….this will take about 15 minutes of constant gentle stirring.
Heat oven to 215°. Place coated mix on large baking sheets (this will probably take 2) or use a large roasting pan with at least 2" sides. Make sure the mix is spread out evenly and not deep.
Stir every 15 minutes for an hour or until crispy and yummy.
Cool on cut up brown paper sacks, newspaper, or paper towels until cool.
Store in large plastic bags or plastic tubs. Enjoy!!!
Notes
Extra Notes: Make weeks ahead of the holidays and give this as a delicious gift.
MORE GOOD SNACKING STUFF FROM THE CONTRACTOR’S CASTLE
Good Comfort Food doesn’t have to be all about gravy, biscuits, potatoes, fat, and calories. Cutting down, cutting out, or replacing one or two high carb-fatty ingredients makes calorie-laden recipes healthier, lighter, and full of savory guiltless enjoyment! Read on friends for healthier, delicious, and easy lower calorie, lower carb comfort food inspiration!
Old Fashioned Chicken and Dumplings, Chicken Tortilla Soup, Chicken Pot Pie, and Deviled Eggs are serious comfort foods in my house. Below are a few of our favorites… a little lighter but full of delicious, warm, savory flavors…Delicious and Easy Lower Carb Comfort Food Recipes👇👇
TIPS TO MAKE COMFORT RECIPES LOWER CALORIE-LOW CARB
use more veggies and lean protein than what the recipe calls for
instead of sauteing veggies in oil…use spray oil, spray the bottom of the pan and your ingredients, and add a little water or broth
when using flour to thicken soup, sprinkle 1/2 the amount of flour over the sauteing veggies…stir in until all veggies are coated, add seasonings to mix and then add broth
if your recipe is potato-based, try replacing half the potatoes with cauliflower
beans are easy to thicken, just mash up half the ones in the pot and leave the other beans whole
ThisChicken Tortilla Soup recipe is simply the best all-time favorite family comfort soup. Store-bought chicken broth, canned tomato soup, rotisserie chicken, a perfect blend of seasonings and cheese make it an easy and fast, happy meal. This one-pot soup can be easily adjusted to any consistency, any carb level, and milder or hotter spice level. 3 Weight Watcher points per bowl, 2 points for 6 tortilla chips! Enjoy!!!
This easy, creamy but light Curry Vegetable Soup makes getting your daily dose of veggies super easy since it’s made in the crockpot.
Curry Vegetable Soup is not only packed full of vitamins, minerals, and fiber it is naturally low carb, gluten-free and low calories. If you’re following a Weight Watchers diet it is approximately 3 points per serving with the cream cheese included. To make it 0 points just eliminate the cream cheese. Make it harder…add your favorite meat! Better the next day:) Enjoy!!
This super easy 30 minute Wonton Soup with Shrimp tastes a lot like P.F. Chang’s” wonton soup recipe but there is one difference… it is by far better! Add a few baked shrimp eggrolls and some make-ahead baked rice and you’ve just saved yourself money and calories. Win, Win, Win!!
The flavors in this Wonton Soup are deliciously simple and delightfully light. Four wontons have only 1 Weight Watcher point…low on calories but high on the flavor meter! The best part…it’s done in 30 minutes or less!! Enjoy!!
This simple naturally low carb Mexican Chicken Soup and Soft Taco Fillingis packed with light, savory, spicy flavors for a perfect all-season soup. Put this one-pot meal together fast and easy in your crock pot for a delicious no fuss, low carb bowl full of yum! This makes the best soft taco filling too!!!
Easy Chicken and Dumplings Recipe is a one-pot, old-fashioned, comfort food classic and will instantly be a family favorite. Mouthwatering savory, light, herby broth, perfect, delicious dumplings, and lots of fresh veggies and rotisserie chicken…You will want this one on your weekly meal must-haves!
This easy Chicken and Dumplings recipe is much better than traditional heavy, thick, gravy recipes that use milk or cream and lots of flour in the broth. It’s “lighter” with fresh herb seasonings, 4 oz of herbed whipped cream cheese, lots of broth, and just 2 tablespoons of flour. It’s good…real good! Each dumpling has approximately 3 Weight Watcher points and the whole pot of broth has around 8 Weight Watcher points. Enjoy this dish!!!
What’s more soul-warming than a savory, chunky, homemade Chicken Pot Piewith a rich, creamy filling loaded with chicken and tons of nutritious vegetables? This one skillet meal is topped off with a fast and easy crescent roll crust, is Weight Watcher friendly, and perfect for a quick weeknight meal. Lazy comfort food at it’s best!
This recipe is one of my favorites to feed my hamburger, Queso, Gumbo loving family. I love it when I can sneak something healthy into our diet without them even knowing it. Thanks to the 98% fat free Cream of Mushroom Soup and the Reduced Fat Crescent Rolls this recipe cuts the traditional Chicken Pot Pie calorie and fat count by more than half. Enjoy!!
Deviled eggs with curry and fresh dill are about the easiest anytime appetizer dish there is! They are often gobbled up at barbecues, funerals, holidays (especially Easter), potlucks…anytime! And being naturally low carb they are perfect for most dieters! And two halves only have 1 Weight Watcher Points!!!! Enjoy!!
Make these wonderful comfort recipes for your whole family and then hide enough for a delicious leftover lunch for the cook! Two meals down and maybe your waistline too!
Savory and simple Mashed Potato Cauliflower Casserole is loaded with all the savory comfort flavors of “real” mashed potatoes like real butter, cream cheese, and cream but a little less carby. Try it with Crockpot Drip Beef for a bun less bowl full of comfort and joy!
These simple Italian Dill Snack Crackers are delicious, spicy, crunchy, anytime little nibbles ideal for power snackers. Anytime goldfish, oyster crackers, fresh dill, and Italian flavors are mixed together you get a delicious flavor explosion. Everyone needs a little savory, crunchy, golden comfort goodness, especially around the holidays.
SNACKING OPTIONS
Options are endless with these snack bites. Enjoy these Italian Dill Snack Crackers as a salad topper instead of croutons, top them with your favorite soup, or substitute for super calorie-laden nuts and popcorn.
Include them in your holiday gift baskets, game-time snacks, lunch box goodies, party nibbles. Make this beautiful, comforting, savory, easy-do snack for any occasion, any time of the year!
MORE SNACK GOODIES
I don’t know about you but my family members are big snackers, especially around the holidays. I try to have a few different, budget-friendly, savory snacks on hand when everyone’s home. Below are easy-do ahead recipes my people love.
There are so many flavor options for these semi-homemade snacks. You can use Everything but the Bagel seasoning instead of packaged Italian Dressing. These Simple Spicy Everything Mini Saltine Crackers are so yummy!!
Instead of using Oyster Crackers and Goldfish try pretzels!! I used salt-free pretzels in this recipe, Simple Zesty Mini Pretzels. Gluten-free pretzels would be a great option as well…personally…I can’t tell a difference between gluten-free and regular.
fresh dill or dried (Note: if using dried dill, use about 1/2 the amount and sprinkle on after cooking)
olive oil (you can also use vegetable or canola oil)
QUICK HOW TO STEPS
STEP ONE – mix seasonings, fresh dill, and olive oil together, make sure all the seasonings are mixed and not clumpy
STEP TWO – place oyster crackers and goldfish in a big bowl, mix up. Pour oil-seasoning mix over crackers, gently stir thoroughly (about 10 minutes) until crackers are evenly covered.
STEP THREE – place oil-cracker mix in a gallon size zip lock bag or large container with a lid that seals
STEP FOUR – let “marinate” for a couple of hours, flipping the sack every 20-30 mins or so
STEP FIVE – preheat oven to 215 degrees
STEP SIX – place mixture on a large cookie sheet, roasting pan, or a deep cast iron skillet
STEP SEVEN – cook for about an hour stirring every 15 minutes.
STEP EIGHT – let them cool and then serve or store them in plastic bags or covered container. Enjoy!!!
CRACKER SUBSTITUTES
If you’re not into mini crackers you could also use:
pretzels
regular size saltine crackers, 4 sleeves fit perfectly in the gallon ziplock bag
Instead of baking and stirring for an hour…let them set in the ziplock bag overnight. You will need to turn the bag over about every hour or so to ensure the least amount of oil sediment. You could also do smaller portions in the Air Fryer…they’re really great this way!
You can easily skip mixing these mini crackers in a bowl and go directly to the plastic ziplock gallon bag step.
Store these Italian Dill Snack Crackers in an airtight container for weeks. In my opinion, the longer they set the better they taste. But remember to gently shake the storage container before serving. (Note: Snip a little more dill on after cooking)
MORE DELICIOUS APPETIZERS
The appetizers listed below are easy and fast to put together and super yummy, budget-friendly, hardier goodies perfect for smaller gatherings!!
These simple Italian Garlic Dill Snack Crackers are delicious, spicy, crunchy, anytime little nibbles ideal for power snackers. Toasty golden and full of savory flavor…easy and fast to throw together.
1/3cupfresh snipped dill or dried (2 tbsp) (Note: if using dried dill, use about 2 tbsp and sprinkle on after cooking)
1/2cupolive oil, canola oil, vegetable oil
Instructions
STEP ONE – mix seasonings, fresh dill, and olive oil together, make sure all the seasonings are mixed and not clumpy
STEP TWO – place oyster crackers and goldfish in a big bowl, mix up. Pour oil-seasoning mix over crackers, gently stir thoroughly (about 10 minutes) until crackers are evenly covered.
STEP THREE – place oil-cracker mix in a gallon size zip lock bag or large container with a lid that seals
STEP FOUR – let "marinade" for a couple of hours, flipping the sack every 20-30 mins or so
STEP FIVE – preheat oven to 215 degrees
STEP SIX – place mixture on a large cookie sheet, roasting pan, or a deep cast iron skillet
STEP SEVEN – cook for about an hour stirring every 15 minutes.
STEP EIGHT – let them cool and then serve or store them in plastic bags or covered container. Enjoy!!!
Notes
Instead of baking and stirring for an hour…let them set in the ziplock bag overnight. You will need to turn the bag over about every hour or so to ensure the least amount of oil sediment. You could also do smaller portions in the Air Fryer…they’re really great this way! You can easily skip mixing these mini crackers in a bowl and go directly to the plastic ziplock gallon bag step. Store these goodies in an airtight container for weeks. In my opinion, the longer they set the better they taste. But remember to gently shake the storage container before serving.
