Parmesan Cocktail Rounds

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

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

Steak and Seafood title card for Parmesan Cocktail Rounds, photo coming soon
  • Prep 10 min
  • Cook 3 min
  • Total 13 min

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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)

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.

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.

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