AGED CHEDDAR AND STOUT FONDUE
Gather around the warmth of a winter's fondue pot and enjoy this hearty dish, complete with pigs in blankets made with Pillsbury refrigerated crescent dinner rolls.
Provided by By Betty Crocker Kitchens
Categories Dinner
Time 50m
Yield 48
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Unroll each can crescent dough into long rectangle. Firmly press perforations to seal. Using a small knife, cut dough into 1-inch by 4-inch strips. (Cut number of strips to match number of cocktails links in package--about 48.)
- Wrap each cocktail link with 1 dough strip around middle of link. Place on ungreased cookie sheet, seam side down, about 2 inches apart. Bake 10 to 12 minutes or until golden brown.
- In large bowl, toss grated cheese with the flour. In 2-quart saucepan over medium heat, swirl in the olive oil. When shimmering, add the garlic; cook 30 seconds until very fragrant. Add stout, apple juice concentrate, ground mustard and Worcestershire sauce. Heat to a simmer (let simmer 3 minutes if you want alcohol to evaporate) and gradually, in small batches, add cheese, constantly stirring until fondue is smooth, thick and cheese completely melted. If too thick, stir in an additional oz of stout until desired consistency.
- Serve fondue immediately with pigs in the blanket.
Nutrition Facts : Calories 110, Carbohydrate 6 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 2 g, TransFat 1/2 g
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