Italian Cheese Dome
- Ready In:
- 192hrs 30mins
- Ingredients:
- 7
- Yields:
-
3 cups
ingredients
- 85.04 g package cream cheese, softened
- 29.58 ml butter or 29.58 ml margarine, softened
- 118.29 ml parmesan cheese, grated
- 29.58 ml pesto sauce
- 255.14 g sliced muenster cheese (9 one ounce slices) or 255.14 g mozzarella cheese, divided (9 one ounce slices)
- 198.44 g jar sun-dried tomatoes packed in oil, drained and chopped
- 473.18 ml chunky spaghetti sauce or 473.18 ml marinara sauce
directions
- 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.
- Cut 5 slices of the cheese in half diagonally; cut remaining 4 slices in half crosswise.
- Mix dried tomatoes and spaghetti sauce together and set aside.
- Line a 3 cup bowl or mold with plastic wrap, allowing edges to hang over side 6 to 7 inches.
- Arrange cheese triangles in a pinwheel shape, slightly overlapping edges to line bowl.
- Spread half of cream cheese mixture over cheese in bowl; top with half of spaghetti sauce. Arrange 4 cheese rectangles over tomato mixture.
- Repeat layers with remaining cream cheese mixture, spaghetti sauce and cheese rectangles.
- 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.
- Invert onto a serving platter; peel off plastic wrap. Garnish, if desired. Serve with crackers -- yummy.
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RECIPE SUBMITTED BY
CIndytc
United States