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    You are in: Home / Recipes / Italian Cheese Dome Recipe
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    Italian Cheese Dome

    Total Time:

    Prep Time:

    Cook Time:

    192 hrs 30 mins

    30 mins

    192 hrs

    CIndytc's Note:

    This recipe came out of an old magazine of mine...I have made this several times with great results...very pretty appetizer that looks like you have slaved all day on it.

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    Units: US | Metric


    1. 1
      Beat cream cheese and butter at medium speed with an electric mixer until fluffy. Add Parmesan cheese and pesto; beat until mixture is smooth. Set aside.
    2. 2
      Cut 5 slices of the cheese in half diagonally; cut remaining 4 slices in half crosswise.
    3. 3
      Mix dried tomatoes and spaghetti sauce together and set aside.
    4. 4
      Line a 3 cup bowl or mold with plastic wrap, allowing edges to hang over side 6 to 7 inches.
    5. 5
      Arrange cheese triangles in a pinwheel shape, slightly overlapping edges to line bowl.
    6. 6
      Spread half of cream cheese mixture over cheese in bowl; top with half of spaghetti sauce. Arrange 4 cheese rectangles over tomato mixture.
    7. 7
      Repeat layers with remaining cream cheese mixture, spaghetti sauce and cheese rectangles.
    8. 8
      Fold plastic wrap over top, sealing securely. Place a small cast iron skillet or other heavy object on top to compact the layers (I use canned goods). Refrigerate at least 8 hours or up to 3 days.
    9. 9
      Invert onto a serving platter; peel off plastic wrap. Garnish, if desired. Serve with crackers -- yummy.

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    Nutritional Facts for Italian Cheese Dome

    Serving Size: 1 (873 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 815.8
    Calories from Fat 550
    Total Fat 61.1 g
    Saturated Fat 32.0 g
    Cholesterol 147.8 mg
    Sodium 1905.0 mg
    Total Carbohydrate 36.6 g
    Dietary Fiber 4.5 g
    Sugars 15.9 g
    Protein 35.1 g

    The following items or measurements are not included:

    pesto sauce

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