Pioneer Woman Cheese Puffs

Pioneer Woman cheese puffs are an easy appetizer made with crusty French bread, cream cheese and sharp cheddar, ready in 25 minutes. Try these freezer-friendly party appetizer bites for game day, holiday parties or potlucks, since they bake straight from frozen and stay crisp.

Use a good, crusty French loaf instead of the soft supermarket kind, because the bread has to hold up to the thick cheese coating. Soft bread turns mushy and the puffs lose their crisp golden shell in the oven.

Freezing the coated cubes for 20 minutes before bagging them sets the cheese shell, so you can bake as many or as few as you want. Folding beaten egg whites into the melted cheese also gives each puff a light coating that stays put.

Pioneer Woman Cheese Puffs

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

310

kcal

Cubes of crusty bread are dunked in a garlicky shallot, cream cheese and cheddar sauce, then frozen until firm. In a 375°F oven they bake up crisp and golden outside with a gooey, cheesy center.

Ingredients

• 1 loaf Crusty French Bread, Cut Into 1-inch Cubes
  

• 1/2 stick Butter
  

• 3 cloves Garlic, Minced
  

• 1 whole Shallot, Minced
  

• 1 1/2 tsp. Dijon Mustard
  

• 8 oz. weight Cream Cheese, Sliced
  

• 1 1/2 c. Grated Cheddar Cheese
  

• Salt And Freshly Ground Black Pepper, To Taste
  

• 2 whole Egg Whites, Beaten
  

Directions

• Cube the bread: Cut 1 loaf of crusty French bread into 1-inch cubes and set them aside. Good bread matters here, because soft bread can't carry the cheese coating.
• Saute the aromatics: Melt 1/2 stick butter in a skillet over medium heat, then add 3 minced garlic cloves and 1 minced shallot. Saute for 1 minute, then stir in 1 1/2 teaspoons Dijon mustard and reduce the heat to low.
• Melt the cheeses: Add 8 ounces sliced cream cheese and stir until it melts into a smooth sauce. Then stir in 1 1/2 cups grated cheddar until it melts and turn off the heat.
• Season and fold: Season the sauce with salt and freshly ground black pepper to taste. Then fold in 2 beaten egg whites until the mixture is combined.
• Coat the bread: Dunk a few bread cubes at a time into the cheese sauce, folding gently with a spatula. Coat each one thoroughly, then place them on a nonstick baking mat or waxed paper.
• Freeze the puffs: Freeze the coated cubes uncovered for 20 minutes, until the outside is firm. Then move them into a Ziploc bag and keep them in the freezer until you're ready to bake.
• Bake until golden: Preheat the oven to 375°F and set the frozen puffs on a baking sheet lined with a nonstick baking mat or parchment paper. Bake for 10 minutes or until golden brown, then serve right away or at room temperature.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Nordic Ware half sheet pan, Reynolds unbleached parchment paper. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use an onion instead of a shallot?

A very finely diced onion works if you don't have a shallot. Mince it small so it softens quickly in the butter and doesn't leave crunchy bits in the cheese coating.

How long can I keep the unbaked puffs in the freezer?

Frozen in a tightly sealed Ziploc bag, they keep for months, so you can make a big batch ahead. Seal out as much air as you can to protect the coating from freezer burn.

Can I bake the puffs without thawing them first?

Yes, bake them straight from the freezer at 375°F. Thawing first would let the cheese coating soften and slide off the bread before it has a chance to set in the oven.

What can I use if I don't have a nonstick baking mat?

Parchment paper works just as well on the baking sheet. Either one keeps the melted cheese from sticking, so the puffs lift off clean and stay golden on the bottom.

Why shouldn't I use pre-grated cheddar?

Pre-grated cheese is coated with anti-caking starch that keeps the sauce from melting smoothly. Grating a block of sharp cheddar yourself gives you a silkier coating with more flavor.