Sun-Dried Tomato Pizza Snack Mix
Makes 7 cups
|2||cups wheat cereal squares|
|2||cups unsweetened puffed corn cereal|
|2||cups crisp rice cereal|
|2||cups square mini cheese crackers|
|1||cup roasted sunflower seeds|
|3||tablespoons grated Parmesan cheese|
|2||tablespoons olive oil|
|2||teaspoons Italian seasoning|
|1-1/2||teaspoons garlic powder|
|1/4||cup tomato sauce|
|1||teaspoon balsamic vinegar|
|8||to 9 sun-dried tomatoes packed in oil, diced|
- Preheat oven to 250°F. Spray 13X9-inch baking pan with nonstick cooking spray.
- Combine cereals, cheese crackers and sunflower seeds in large bowl; set aside.
- Combine cheese, butter, oil, Italian seasoning and garlic powder in medium bowl. Microwave on HIGH 1 to 1-1/2 minutes until foamy and herbs release their aromas. Stir in tomato sauce, vinegar, sugar and salt. Pour over cereal mixture; stir well to coat. Place in prepared pan and spread in single layer.
- Bake 55 to 60 minutes, stirring every 15 minutes. Stir in sun-dried tomatoes 15 minutes before finished baking. Cool in pan on wire rack about 2 hours, leaving uncovered until mixture is crisp and tomato pieces have lost their moisture. Store in airtight container or resealable food storage bag.
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