Frito-Lay’s Chef Jody Denton Has Great Savory + Sweet Treats for Meet-ups Anytime!

Did you know that yesterday 4/26 was National Pretzel Day? I had no idea! Shame on me! However we can still “save” this one by celebrating today, this week right into next weekend which is celebrating the Derby, Spring and all things sunshine. Let’s put some snap into your snacks and group festivities with these great recipes from Frito-Lay’s Chef Jody Denton in this video and with these tasty (and fun) pretzel treats! You can find the Rold Gold Pretzel Thins that he’s featuring in your local supermarket aisle with other chips are. I know it’s there since my local supermarket has it and I wanted to buy some for an event this weekend!

jody-denton
Chef Jody Denton

Although the exact origin of the pretzel is unknown, the Rold Gold brand has been around since 1917, making delicious pretzels for consumers for decades. Pretzels have now become one of the countries most coveted snacks and just in time for National Pretzel Day on April 26th, NEW Rold Gold Pretzel Thins has made its debut in the snack aisle in three delicious flavors – Original, Garlic Parmesan and Three Cheese.

Whether you’re planning to celebrate National Pretzel Day with friends and family, or just looking for a new way to take a yummy snack break, test these great recipes for your next party or impromptu gathering!

Rold Gold Three Cheese Pretzel Thins with Goat Cheese and Olive Tapenade

pret-cheese-and-tom

Prep Time: 5 minutes
Cook Time: 0 minutes
Ready In: 5 minutes

1 bag Rold Gold Three Cheese Pretzel Thins
4 ounces fresh goat cheese (chevre)
½ cup black olive tapenade
Spread about 2 teaspoons of goat cheese on top of a Pretzel Thin. Top with about ½ teaspoon of tapenade. Serve immediately and enjoy!
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Rold Gold Three Cheese Pretzel Thins with Ricotta-Roasted Garlic Dip ( SUPER tasty!)

plain-dip

Prep Time: 10 minutes
Cook Time: 45 minutes
Ready In: 1 hour

1 bag Rold Gold Three Cheese Pretzel Thins
6 bulbs whole garlic
3 tablespoons extra virgin olive oil
2 pint ricotta cheese
2 teaspoons Dijon mustard
¼ cup grated regianno parmesan cheese
½ teaspoon salt
1 pinch freshly ground black pepper
Preheat oven to 350 degrees.
Using a serrated knife, cut the top ¼ off of each head of garlic, exposing the tops of the cloves inside. Place the garlic heads on a sheet of aluminum foil and drizzle olive oil over each one. Wrap in foil and place in the oven for 45 minutes. Remove and allow to cool. Squeeze roasted garlic out of each head and place in a mixing bowl. Add the ricotta, Dijon mustard, parmesan, salt and pepper and mix thoroughly. Serve and enjoy!

Rold Gold Garlic Parmesan Pretzel Thins with Sun Dried Tomato-Basil Dip

pret-wi-cheese-+-green

Prep Time: 10 minutes
Cook Time: 0 minutes
Ready In: 10 minutes

1 bag Rold Gold Parmesan Pretzel Thins
1 cup cream cheese
¾ cups sun dried tomatoes in oil, chopped
2 tablespoons basil pesto
2 tablespoons grated regianno parmesan cheese

Place the cream cheese, sun dried tomatoes, pesto and parmesan in a food processor and run until smooth. Serve and enjoy!

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Rold Gold Garlic Parmesan Pretzel Thins with Soft, Herbed Cheese and Salami

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Prep Time: 5 minutes
Cook Time: 0 minutes
Ready In: 5 minutes

1 Bag Rold Gold Garlic Parmesan Pretzel Thins
5 ounces soft garlic and herbed cheese
12 slices Italian salami

Spread about one teaspoon of soft, herbed cheese on the bottom side of each pretzel thin. Fold over a slice of salami on top of the cheese on one Pretzel Thin and place another, cheese side down on top to make a sandwich. Serve immediately and enjoy!
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Rold Gold Pretzel Thins with Chocolate Hazelnut Spread and Raspberries

choc-rasp

Prep Time: 5 minutes
Cook Time: 0 minutes
Ready In: 5 minutes

1 Bag Rold Gold Pretzel Thins, Original
1 jar chocolate hazelnut spread
1 pint fresh raspberries
Spread about a teaspoon of chocolate hazelnut spread on the bottom (the side that isn’t shiny) of each Pretzel Thin. Top a chocolate hazelnut spread coated Pretzel Thin with 2 or 3 raspberries, place another Pretzel Thin on top with the chocolate hazelnut spread side down and press firmly until the raspberries are slightly smashed down. Serve immediately and enjoy!

Rold Gold Pretzel Thin Chocolate Ice Cream Sandwich ( A personal fave!)

choc-pretz

Prep Time: 10 minutes
Cook Time: 0 minutes
Ready In: 15 minutes

1 Bag Rold Gold Pretzel Thins, Original
1 pint dark chocolate ice cream or gelato
1 bottle chocolate sauce (hardens when cold)
Using a very small scoop, make a small scoop of ice cream, form it somewhat in a rectangular shape and then flatten it slightly with the side of a knife blade. When finished it should be roughly the size and shape of a Pretzel Thin. Place ice cream on top of a Pretzel Thin and gently press another Pretzel Thin over it to make a sandwich. Place each one in the freezer when done before making another. Keep going until you run out of pretzels or ice cream! After the ice cream sandwiches have been in the freezer for an hour, take them out and either dip them or drizzle with Smuckers Magic Shell and return to the freezer. Serve them straight from the freezer and enjoy!

Follow Frito-Lay and all it’s brands on these social media platforms.

http://fritolay.com/

Frito-Lay Recipes for Rold Gold Pretzels

https://www.facebook.com/FritoLay

https://twitter.com/fritolay

http://www.youtube.com/user/OfficialFritoLay

About Chef Denton: Jody Denton is an Executive Research Chef at Frito-Lay’s Culinary Innovation Center. Chef Jody oversees a team of chefs and food scientists who apply culinary arts, science and technology together in a discipline known as “culinology” to translate hot trends in food into snacks and approaches them as a culinary experience. Chef Jody has more than 30 years of experience in independent restaurants working for several of the most famous chefs and restaurateurs in the country such as Dean Fearing at the Mansion on Turtle Creek in Dallas, Wolfgang Puck at Spago and Eureka in Los Angeles, Mark Miller at Red Sage in Washington DC, Richard Melman of Lettuce Entertain You in Chicago, Reed Hearon at Restaurant Lulu in San Francisco and Rick Tramonto at Restaurant R’evolution in New Orleans. While at LuLu in the late 1990’s he launched the successful and award winning line of Restaurant LuLu Gourmet Foods featuring a full line of Mediterranean products such as White Truffle Honey, Fig Balsamic Vinegar and Meyer Lemon Marmalade. From 2001 to 2009 he owned two restaurants in the resort town of Bend, Oregon, Merenda Restaurant and Wine Bar, a Wood Fired Mediterranean Bistro with the most wines by the glass of any restaurant in the Pacific Northwest, and Deep, a modern Japanese Izakaya and Sushi Bar.

Thanks to Chef Jody Denton for these great foodie tips. It really nails down the salty/sweet trend and also some great savory twists on the pretzel (ummm pun not exactly intended but I will take it as it came out). Get a bag or two of these tasty treats when you are planning for some guests. The cheese & garlic spread really makes a serious taste treat too!

Stevie Wilson,
LA-Story.com

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