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Parmesan Crusted Tortellini Bites

Parmesan Crusted Tortellini Bites

Name: Parmesan Crusted Tortellini Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: 9 oz. refrigerated three cheese tortellini (see notes for my preferred brand); 48 oz. Canola oil ((6 cups)); ½ cup all-purpose flour; 2 large eggs (beaten); 1 cup Panko breadcrumbs; ¼ cup Parmesan cheese (finely grated); 2 teaspoons parsley (finely chopped); ¼ teaspoon of red pepper flakes ((optional)); ½ cup marinara sauce

Shandeigh Moore. Appetizer. January 18th , 2021.

They’re extremely addictive, and best served with marinara. With spinach and red bell pepper. Make sure it’s finely grated and not coarsely shredded. The finer it is, the better it will adhere to the chicken pieces. I love cooking with this delicious oil. It has a higher smoke point. Gently reheat the filling mixture until warm, then remove from the heat and stir through the parmesan.

This dish is the perfect easy appetizer. This dish is perfect for lent. Well, i think i’m on a roll. And the big bag of tilapia from costco has been helping quite a bit. Parmesan crusted chicken is a quick and easy recipe to make for dinner. If you’re someone who’s often short on time but still wants something delicious and homemade for dinner, this is the. In a medium bowl, mix the parmesan crust ingredients.

Gallery of Parmesan Crusted Tortellini Bites

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Parmesan Crusted Tortellini Bites Also Panko Parsley Preferred Marinara Appetizer

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👍 Author: Shandeigh Moore

🍴 Yield: 7

🔥 Category: Appetizer

⏱ Prep Time: 30 Minutes

⏱ Cook Time: 15 Minutes

⏱ Total Time:45 Minutes

Parmesan Crusted Tortellini Bites

These Fried Tortellini Bites Are Surrounded By A Crispy Parmesan Crust And Make A Fantastic Appetizer With Some Warm Marinara Sauce For Dipping!.

INGREDIENTS:

9 oz. refrigerated three cheese tortellini (see notes for my preferred brand)
48 oz. Canola oil ((6 cups))
½ cup all-purpose flour
2 large eggs (beaten)
1 cup Panko breadcrumbs
¼ cup Parmesan cheese (finely grated)
2 teaspoons parsley (finely chopped)
¼ teaspoon of red pepper flakes ((optional))
½ cup marinara sauce

INSTRUCTIONS:

Mix together the panko breadcrumbs, parmesan cheese, parsley, and red pepper flakes.
Cook the tortellini until it’s 1 minute before it’s al-dente. Drain, and coat generously with flour.
Dip each tortellini into the beaten eggs, and then into the panko mixture.
Heat the oil in a dutch oven to 375 degrees. You may not need to use all of the canola oil but ensure that the tortellini is covered by an inch or two.
If you’re unsure if the oil is the right temperature, put a test piece of tortellini in the oil and ensure that it begins to fry almost immediately, but not too intensely. Cook the tortellini pieces for about 5 minutes on each side, until golden brown. You may have to do this in batches.
Place on a paper towel, pat dry, and serve with warm marinara sauce!

In a separate bowl, whisk egg. Dredge the salmon in the egg, then parmesan. This pasta dish is one of our favorite week night meals. My almond parmesan crusted chicken tenders make the perfect quick fix snack or light dinner. These almond parmesan crusted chicken tenders are the best homemade chicken tenders. Added a bit of extra cheese plus shredded coconut and in no time they had been eaten, left wanting.