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TopKnot Cheese Ball Platter

TopKnot Cheese Ball Platter

Ingredients 11
November 10, 2021
TopKnot Cheese Ball Platter
  • TopKnot Signature XL Soft Pretzels 1 Pack
  • Classic Pretzel Salt 1 tsp
  • Lemon Rosemary Pretzel Salt 1 Package
  • Butter, melted 1 Tablespoon
  • Softened cream cheese 8 Ounces
  • Minced garlic 1 Teaspoon
  • Sour cream ¼ Cup
  • Parmesan cheese ¼ Cup
  • shredded mozzarella cheese ¼ Cup
  • Seeds of pomegranate 1
  • Assorted veggies
  • 1.

    Thaw TopKnots before handling and preheat oven to 425 degrees.

  • 2.

    Place 1 Topknot in food a processor and pulse until crumbed.

  • 3.

    Place Topknot crumbs on a baking sheet and bake for approximately 3 to 5 minutes or until brown. Let cool.

  • 4.

    Place 2 TopKnots on a cutting board and cut into slices approximately 1/4 inch thick. Place slices on a baking sheet, brush pretzel slices with butter, and sprinkle some with 1 teaspoon Lemon Rosemary Pretzel Salt and some with 1 teaspoon Classic Pretzel Salt.

  • 5.

    Bake for 6 to 8 minutes or until crisp.

  • 6.

    Place remaining TopKnot on a separate baking sheet. Brush with butter and sprinkle with Lemon Rosemary Pretzel Salt.

  • 7.

    Bake for 6 to 8 minutes. Use this TopKnot for the center presentation.

  • 8.

    Mix cream cheese, garlic, sour cream, cheeses, and 1 teaspoon Lemon Rosemary Pretzel Salt in a bowl. Refrigerate for 1-2 hours.

  • 9.

    Place pretzel crumbs on a plate. Take the cheese mixture out of the fridge and roll into a ball. Then, roll the cheese ball in the pretzel crumbs to evenly coat. Stud cheese ball with pomegranate seeds to your liking.

  • 10.

    Place the salted TopKnot on a large platter and lay the cheese ball in the center. Surround the TopKnot with pretzel chips and veggies for dipping.

  • 11.

    Sprinkle platter with remaining pomegranate seeds.

  • 12.

    Enjoy!

Ingredients

  • 4 TopKnot Signature XL Soft Pretzels
  • 1 Package Classic Pretzel Salt
  • 1 Tablespoon butter, melted
  • 8 Ounces softened cream cheese
  • 1 Teaspoon minced garlic
  • ¼ Cup sour cream
  • ¼ Cup parmesan cheese
  • ¼ Cup shredded mozzarella cheese
  • Seeds of one pomegranate
  • Assorted veggies

Directions

  1. Thaw TopKnots before handling and preheat oven to 425 degrees.
  2. Place 1 Topknot in food a processor and pulse until crumbed.
  3. Place Topknot crumbs on a baking sheet and bake for approximately 3 to 5 minutes or until brown. Let cool.
  4. Place 2 TopKnots on a cutting board and cut into slices approximately 1/4 inch thick. Place slices on a baking sheet, brush pretzel slices with butter, and sprinkle with 1 teaspoon Classic Pretzel Salt.
  5. Bake for 6 to 8 minutes or until crisp.
  6. Place remaining TopKnot on a separate baking sheet and brush with butter.
  7. Bake for 6 to 8 minutes. Use this TopKnot for the center presentation.
  8. Mix cream cheese, garlic, sour cream, cheeses, and 1 teaspoon Classic Pretzel Salt  in a bowl. Refrigerate for 1-2 hours.
  9. Place pretzel crumbs on a plate. Take the cheese mixture out of the fridge and roll into a ball. Then, roll the cheese ball in the pretzel crumbs to evenly coat. Stud cheese ball with pomegranate seeds to your liking.
  10. Place the salted TopKnot on a large platter and lay the cheese ball in the center. Surround the TopKnot with pretzel chips and veggies for dipping.
  11. Sprinkle platter with remaining pomegranate seeds.
  12. Enjoy!

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