Cake pops have had their 15 minutes of fame. Move over sugar balls, it’s time to present cheese pops! Not being from the Midwest, I may be slow to this wagon, but I am here now. I learned the recipe from Cooking Channel newcomer and former model, Lorraine Pascale.
Add this quick appetizer to your recipe file. Not only are these Parmesan Pops really yummy, they are ready to eat in under ten minutes! Don’t skip out on the extras, they give texture, color and a different bit of flavor. The standard recipe uses poppy and sesame seeds. Don’t be afraid to try out new combos, including spice mixes.
- Butter or Spray for pain
- 1 1/4 cup Parmesan cheese, finely grated
- 1 tsp poppy seeds
- 1tsp sesame seeds
- Special equipment: 10 white round lollipop sticks; round 3 1/2in (9cm) cookie cutter; 2 baking sheets
- Preheat the oven to 425 degrees.
- Line two large baking sheets with parchment paper and grease
- Toss the cheese and seeds together in a small bowl.
- Sit a 3 1/2 inch ring or cookie cutter on one of the baking sheets and sprinkle a small handful of the cheese mixture into it, in a thin layer.
- Carefully lift the ring off to reveal a neat-edged disk of Parmesan and lay a lollipop stick on top, with the tip of the stick touching the middle of the disk. Repeat with the remaining cheese and sticks to make 10 in total (leaving about 1 1/4in spaces between them to allow for any spreading during cooking).
- You should have a little Parmesan left over, so use it to cover up the part of the lollipop stick resting on the disk.
- Bake in the oven for 5 minutes, swapping to a different shelf halfway through. The cheese should be lightly golden and bubbling.
- Remove from the oven and slide the paper off the baking sheets and onto a rack to help speed up cooling.
- Let cool for 1 to 2 minutes until the lollipops have become crisp.
- Very carefully remove each one with a spatula.
Here is what I did with the major takeover of chickpeas in my kitchen! I mixed some brown basmati rice (found also at the Indian store) with some quickly wilted spinach, roasted butternut squash that had been sweetened with brown sugar and cinnamon and topped it off with parmesan and shredded mozzarella. I expected my family to veto, but they all loved it.