Holy stink, these things are addictive. Super easy too.
All you need is a non-stick pan on medium heat and a slice of Provolone Cheese. Drop the slice of cheese into a dry pan and you’ll begin to see bubbles soon.
The bubbles will get smaller as the fat renders out of the cheese…
You’ll be ready to flip the cheese over once the edges begin to get nice and brown. This takes about 2 minutes over medium heat…
My oh my…this is shaping up to be something beautiful already…
Another minute or two on that side and you’ll be ready to eat your delicious Provolone Crisp.
But wait…
You can do so much more with it…
What about…
An upside down pizza?
Add some Pepperoni, a favorite pizza sauce, and some herbs…
Kids will think they’re awesome. Wait, so will adults. I think I ate 4 of them in a row.
Want something creative and scrumdiddlyumptious for a party?
Get a Provolone Crisp going in the pan…
And then while it’s still warm and pliable, form it into a cup, bowl, ramekin, or whatever else you can find and let it sit there for a minute to harden up…
Take out your newly acquired Provolone Cheese Crisp Cup and let your imagination run wild…
You could fill this thing with a little bit of Caesar Salad, or maybe a Meatball, or perhaps a Guacamole!
Try this method with a small pile of grated Parmesan too…see what you can come up with, it’ll be fun.
Those look so good! And they couldn’t be easier to make. I’ll have to give them a try.
{reply}
We used our LAST piece of provolone on lunch sandwiches today. Good thing we are grocery shopping after work…Ekks! Looks tasty I could totally eat that!
{reply}
Thanks for another great idea Ryan! I’ve added pepperoni to my grocery list….Provolone is always on it. Can’t wait to try it!
{reply}
i’ve always wanted to try this and have always seen it made on a cookie sheet, baked in the oven. i like this one-off on a frying pan idea too. great when i just want a little snack or side dish to serve one or two people.
{reply}
I do love me some cheese.
{reply}
Another good use for these is crumbled as a veggie version of bacon bits!
{reply}
Someone should induct you into Mensa. You’re a fricken genius, man!
{reply}
Those, my friend, are just DASTARDLY.
{reply}
[...] First Tweet: 2 hours ago detzelpretzel Influential DetzelPretzel New Food Week Post is up on my blog: http://www.thisisreverb.com/2009/11/food-week-provolone-crisps.html retweet [...]
My sis is on a special diet for Crohns disease and she makes this same thing with cheddar and parmesan cheese. These look amazing!
Btw, she has some amazing recipes for those dealing with intestinal issue http://nomorecrohns.com
{reply}
I do this with Parmesan all the time… I never thought of provolone! I wonder if muenster would work??
{reply}
Fun! Thanks for new ideas!
{reply}
Oh my, you are a genius. I’ll have to try that…
{reply}
Thank you for this! I have provolone in the fridge…!! it will be a perfect accompaniment to our soup tonight!
{reply}
Oh man! I just grabbed some provolone slices at the deli yesterday. I am going to have to give this a go. I adore provolone. Yum!
And thanks.
{reply}
Holy frijoles!
Is it even legal for that to look so yummy?
{reply}
BRILLIANT!!!!!!!! Im going to go do this RIGht NOW!
{reply}
What a brilliant, simple idea! Do you ever make more than everyone can eat and have to store them? How would you do that? I think a batch would make a great host/ess gift.
{reply}
Oh, my! I can’t wait to try these.
{reply}
Yum – this is a perfect snack for my low-carb diabetic diet! Hard to find crispy satisfaction without carbs but this looks perfect – I think I’ll make a crispy cup and put a meatball in it!
{reply}
Well, I can’t give you quite the comments that you’re getting on the ‘other’ site today (I am forwarding the gems to the appropriate people’s mailboxes…)
but I do love your run of recipes just in time for Thanksgiving.
{reply}
Okay RIDICULOUS! And yummy! How in the world did you come up with that?!!
{reply}
Do I thank you for finding a way for me to eat MORE cheese? My arteries say no, but my mouth does the talking around here. So, thanks!
The carrots look great too.
{reply}
My girls & I love provolone cheese & this looks soooo good!! Can’t wait to make up some of my own.
{reply}
You’re mean…I just got into my skinny jeans and now I’ll have to hurl them to the back of the closet again! I plan on making a load of these tonight. Thank, Ryan!!
{reply}
These look dangerous. Must. Try. Now.
Thanks, Ryan!
{reply}
Genius! Looks like dinner…
{reply}
I have some of this and am going to go make it immediately.
{reply}
Have you ever had Saganaki at a Greek Restaurant? It’s made from a cheese called Kasseri…a goat’s milk cheese…sauteed in butter, flamed with brandy, flames put out with a lemon. Great tableside show…and yummy!!!
{reply}
Man, my grandmother was from Sicily and she made the most delicious meatballs I ever tasted, like you wouldnt believe. Sadly, she didnt leave a recipe for me so I’ve been trying to figure it out on my own… slowly working my through the meatball recipes here, I still cant figure out what her secret ingredient was though!!!
{reply}
^_^ 很好很强大…
{reply}
As I look at the major courses for both it seems that I can take screen writing and film courses as my general major elective as a English major. When I choose a minor which can be creative writing or film studies, I’m having a hard time because I want to pursue a career as a screenwriter for film as a secondary job for myself, but wouldn’t Creative Writing help me with that?.
{reply}
ive got alot of free time on my hands recently, so ive decided to start blogging again, . . does anybody know any good blogging sites which are free and easy to use?? (apart from tumbr and blogger/google ). . thanks (:.
{reply}