Parmesan Cocktail Rounds

Cocktail pumpernickel rounds spread with Miracle Whip, grated Parmesan, onion powder and Worcestershire and broiled until browned and bubbling.

No added sugar

Contains: milk, fish, wheat, soy. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Pumpernickel rounds topped with broiled, bubbly Parmesan on a platter
  • Prep 10 min
  • Cook 3 min
  • Total 13 min

Updated

Jump to: Ingredients | Instructions | Tips | Print recipe

Sandra Mills's Cocktail Rounds take three minutes to mix: Miracle Whip, grated Parmesan, onion powder and a little Worcestershire, which she notes has a grainy consistency. Spread on thin-sliced dark cocktail pumpernickel, they broil into puffy, golden, savory bites.

Make plenty; they go fast.

Ingredients

  • 1 cup Miracle Whip Salad Dressing
  • 10 tablespoons grated Parmesan Cheese
  • 1 teaspoon onion powder
  • Worcestershire Sauce to taste
  • Dark, thin-sliced mini cocktail rounds (pumpernickel bread)

New to an ingredient? See Worcestershire sauce in our kitchen glossary.

Instructions

  1. Mix. Combine the Miracle Whip, Parmesan, onion powder and Worcestershire. The mixture has a grainy consistency.
  2. Spread. Spread on the dark, thin-sliced mini cocktail rounds.
  3. Broil. Place under the broiler until brown. Watch closely; it takes only a few minutes.

No added sugar

Tips

  • Cocktail rye works as well as pumpernickel.
  • Keep the rounds 4 to 5 inches from the broiler so the topping puffs before it browns.

More hors d'oeuvres recipes

All hors d'oeuvres recipes | All recipes | Cooking guide and safe temperatures