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Parmesan bites with marinara dip recipe

Parmesan bites with marinara dip recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Ravioli

Fancy a simple, tasty and cheap starter that will send your taste buds into an absolute frenzy? Parmesan bites. Any ravioli can be used for this dish but of course I recommend a cheese based one - here I used 'Parmesan and Ricotta'.

2 people made this

IngredientsServes: 6

  • For the Parmesan bites
  • 200ml vegetable or olive oil
  • 2 tablespoons breadcrumbs
  • 1 tablespoon grated Parmesan cheese
  • salt and pepper, to taste
  • 1 egg, beaten
  • 2 tablespoons milk
  • 15 cheese based ravioli (thawed if frozen)
  • chopped fresh parsley, to garnish
  • For the marinara dip
  • 1/2 white onion, finely chopped
  • 1 clove garlic, minced
  • 1 splash red wine
  • 1 splash balsamic vinegar
  • 1 (400g) tin chopped tomatoes
  • 1 squirt tomato puree
  • 1 teaspoon caster sugar
  • 1/2 teaspoon flaked chilli (optional)
  • salt and pepper, to taste

MethodPrep:20min ›Cook:20min ›Ready in:40min

    For the Parmesan bites:

  1. Fill a heavy bottomed saucepan to about 1 to 2 inches of oil and bring to around 180 degrees C.
  2. Meanwhile, fill one bowl with a breadcrumb, Parmesan, salt and pepper mixture and a second with your beaten egg and milk mix.
  3. Dip your ravioli in the egg mix and then into the breadcrumb mix and finally deep fry in the heated oil. Repeat with batches of 3 to 5 depending on pan size and cook until golden brown on each side (20 to 30 seconds). Drain by placing onto a paper towel.
  4. Garnish with chopped parsley and extra Parmesan cheese.
  5. For the marinara dip:

  6. Fry up your onion in a little oil until it begins to brown, add the garlic and stir for a further 30 seconds or so.
  7. Pour in your wine and sweat it out for a few minutes to burn off the alcohol. Pour in the balsamic vinegar, cook for 1 to 2 minutes, then add your tomatoes and reduce to a simmer - stirring frequently.
  8. Add in your tomato puree, sugar, chilli and seasoning and simmer for 8 to 10 minutes to release the flavours and to thicken slightly. Pour in a small pot and serve with the Parmesan bites.

See it on my blog

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Chicken Parmesan Bites

Pop quiz: What&rsquos the only thing better than a giant plate of chicken Parmesan? These adorable, poppable pieces. They have the perfect ratio of crispy coating to tender meat, and they never get soggy under a boatload of sauce. You can thank us later (by inviting us over).

2 cups vegetable oil, for frying

½ teaspoon freshly ground black pepper

2 large eggs, lightly beaten

1 cup grated Parmesan cheese

1½ pounds boneless, skinless chicken tenders, cut into 1-inch pieces

3 tablespoons chopped fresh parsley, for serving

1 cup warm marinara sauce, for serving

1. In a small pot fitted with a deep-fry thermometer, heat 3 inches of oil until it reaches 350°F.

2. Line a large plate with several layers of paper towels, and set out three shallow bowls. In the firstbowl, whisk together the flour, salt, pepper and cayenne. In the second, whisk the eggs together. In the third, mix the bread crumbs with the Parmesan.

3. Working with one piece at a time, dip the chicken into the flour mixture, then into the eggs and then into the bread crumbs. Continue until all the chicken is coated.

4. Working in batches, fry the chicken until it&rsquos golden brown, 6 to 8 minutes transfer to the paper-towel-lined plate.

5. Garnish the chicken with parsley and more salt. Serve immediately with the marinara sauce.

Find out how to make these easy 3 Ingredient Easy Chicken Parmesan Bites that serves up an easy lunch or dinner for kids.

This easy hack for 3 Ingredient Easy Chicken Parmesan Bites that got two thumbs up from my kids AND chicken parmesan-loving husband.

Just take your favorite frozen chicken nuggets or tenders, bake, then finish off with some marinara/tomato sauce and shredded mozzarella cheese.

Sure it won’t win any Chicken Parmesan bake-off, but it’s quick, easy and delicious! There are also SO many ways to create variations on this for kids with adventurous palettes.

We gobbled up several each of these chicken parmesan bites. Serve with some spaghetti topped with the same marina sauce and a deliciously crisp side green salad.

Voila! Dinner is served in less than 30 minutes.

Like so many of the recipes I enjoy sharing, this yummy finger food is absolutely perfect for parties.

They’re simple enough that they can be thrown together quickly – especially by kids (and don’t you love it when they can help out in the kitchen!) The option to create your own is a group activity party-goers of all ages will enjoy, while also giving pickier eaters a chance to customize their own.

What’s great about these easy Chicken Parmesan bites is that they also double as quick appetizers or protein based sides for potluck dinners, or gatherings involving kids.

They make easy finger foods and are easy to pack on-the go and for lunch too.

The key to making these easy food hacks taste as good as they can is to buy the best quality ingredients you can find.

Here, we used organic, no-hormone chicken breast meat tenders, along with premium tomato sauce and mozzarella cheese.

The beauty of a recipe this simple is that you can easily mix up the flavors and taste by changing a few key ingredients. For instance, instead of using marinara sauce and mozzarella cheese, try using a fresh chunky salsa and Mexican cheese (like Manchego) – or dip in a Queso!

You could also try drizzling with a sweet chili sauce, then sprinting with slivered almonds and cilantro for a Thai-inspired version.

These are also extremely easy to make in large batches for big crowds (you can even pair with special dips for sports events or graduation parties)!

Baked Parmesan Cauliflower Bites

The sun has finally reappeared! Last week it felt more like Seattle than Colorado around here. We had constant clouds, rain, and even a big wet snow Saturday night to top it off. Having a big snow like we did isn’t uncommon here in May. Last year it landed on my birthday, so I’m glad it came a few days earlier this year.

I was in panic mode all last week because I couldn’t get enough light to take decent photographs of the food I made to share with you. I would get everything set up and then the clouds would roll in and it would get so dark it looked like nighttime. My fridge was filling up with lots of delicious things I made and we couldn’t even eat them because I needed to get photos first. My husband was less than thrilled about that. Luckily yesterday morning the sun made an appearance and I went on a photographing frenzy and the first thing I photographed were these tasty Baked Parmesan Cauliflower Bites.

Making the cauliflower bites is fairly easy and so much healthier for you than the frozen tater tots you can buy at the store. You’ll need two cups of steamed cauliflower florets to start with. You don’t want them totally soft and mushy, so you’ll only need to steam them for about 4-5 minutes. Put the florets in a food processor and pulse them until they are about the size of rice or couscous. If you don’t have a food processor you can just use a knife and finely chop them. Once the cauliflower is finely chopped put it in a large bowl with the remaining ingredients which are, mozzarella and parmesan cheese, dried basil, oregano, garlic, salt, panko breadcrumbs, and a couple egg whites. Mix everything together then form them into tater tot size looking bites with your hands.

The cauliflower bites are baked on a baking sheet lined with foil and generously sprayed with cooking spray. They tend to want to stick to the foil because of all that melted cheese, so don’t skip this step. Once the bites have baked they come out golden, crispy, and smelling like parmesan, garlic, and basil. They are amazing dipped in marinara sauce! I used this recipe, but any good quality jarred marinara will work just fine. The next time your in the mood for some tots, skip the frozen ones at the store and make these healthier Baked Parmesan Cauliflower Bites instead!

Parmasean Herb Roasted Cauliflower and Marinara Dip

I’m celebrating the amazing flavor of these Parmesan & Herb Roasted Cauliflower Bites that make a fab snack.

When was the last time you ate almost an entire head of cauliflower? I don’t advise it, but I almost did when I made these Parmesan & Herb Roasted Cauliflower Bites. I think I was a little surprised at how good they were!

It couldn’t be easier to make these bites (perfect on a Meatless Monday) and aren’t we all still looking for healthy snacking options? I seasoned these pretty liberally, but you can go with what you like, and how much you like. They turned out cheesy and spicy and slightly sweet. What a great combo, especially when you serve them with your favorite marinara sauce for dipping.

Just because the holidays are over doesn’t mean you don’t have a reason to celebrate. They sure are a treat!

Homemade marinara sauce*

  • 2 tablespoons olive oil
  • 1 shallot, diced
  • 1 garlic clove, minced
  • 1 teaspoon dried Italian herbs
  • 200 ml passata
  • 1 tablespoon finely chopped fresh basil leaves (optional)
  • 1 teaspoon honey

*This quantity is just enough to coat the 2 chicken fillet pieces. If you want to make extra sauce for dipping, then double the quantities.

Chicken fillets

Breadcrumb mixture

  • 50 grams breadcrumbs
  • ¼ teaspoon mild paprika
  • ½ teaspoon garlic granules
  • ½ teaspoon dried parsley
  • 1 tablespoon grated Parmesan cheese

Make the homemade marinara sauce

  1. Heat the olive oil in a small saucepan.
  2. Sautee the garlic and onion in the oil for a minute, then add in the herbs and stir.
  3. Pour in the passata, finely chopped basil leaves and the teaspoon of honey.
  4. Let it simmer for 10 minutes until it has reduced down to a thick tomato paste.
  5. Remove from the heat and set aside in a bowl.

Blend the breadcrumbs

Prepare for baking the chicken bites by preheating the oven to 180°C or 350°F.

Then blend your breadcrumbs in a small mixer together with the paprika and garlic granules until you have a fine crumb mix.

Add Parmesan and parsley

Empty the mixture into a shallow bowl or plate and stir in the parsley and grated Parmesan.

Cut the chicken into small pieces

This could be the most important bit to get right. The chicken pieces need to be thin and just big enough to wrap around a small piece of mozzarella (but small enough to still be ‘bites’).

Start by butterfly cutting the chicken breast to get it all to an even thickness.

You do this by laying the chicken breast flat on a chopping board and cutting horizontally, through the thickness of the chicken breast.

Start by the thick end and cut all the way through. Open the fillet out like a book. It should be one even piece.

Then cut each fillet into small strips about 5cm x 2cm.

Cover the chicken in marinara sauce

Place the chicken pieces in a bowl.

Coat them with your marinara sauce.

Roll them up around a piece of mozzarella

Take each coated chicken piece and place a small cube of mozzarella inside it.

Roll the fillet piece over onto itself, wrapping up the cheese. Hold it together at the bottom.

Cover in breadcrumbs

Carefully cover each chicken roll in the breadcrumb mixture until all sides are coated.

Lay it, with the fold down on an oven tray lined with baking paper.

Bake until golden

Bake on the middle shelf of the oven for 20-30 minutes until cooked through and golden.

Eggplant Parm Bites

Oh, you need a new appetizer to serve at your next book-club meeting/movie night/game-day party? Well, you came to the right place. In this recipe, we take classic eggplant parmigiana and turn it into poppable little bites (just don't forget a side of sauce for dipping).

2 cups vegetable or peanut oil, for frying

½ teaspoon freshly ground black pepper

1 cup grated Parmesan cheese

1 eggplant, cut into 1-inch cubes

3 tablespoons chopped fresh parsley, for garnish

Coarse salt, for finishing

1 cup marinara sauce, for dipping

1. In a small pot, heat 3 inches of oil until it reads 350°F on a thermometer. Line a large plate with several layers of paper towels.

2. Prepare three shallow bowls. In the first, whisk the flour with the salt, black pepper and cayenne to combine. In the second, whisk the eggs. In the third, mix the bread crumbs with the Parmesan to combine.

3. Working in batches, dip the eggplant pieces first into the flour mixture, then into the egg and then into the bread crumbs. Continue until all the eggplant pieces are coated.

4. Fry the eggplant pieces until they're golden brown, 6 to 8 minutes. Remove them from the oil and transfer to the prepared plate. Drain on the paper towels.

5. Garnish with parsley and coarse salt, and serve immediately with a side of warm marinara sauce for dipping.

Now that is game season is upon us, I just wanted to try something different. Being we are all fish lovers here, I decided to beer batter some Mahi Mahi, then add our favorite tomato sauce, mozzarella a What a great new addition to our appetizers!

1 cup of all purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon of each, parsley, oregano, basil

1/4 teaspoon of cayenne pepper

1 12 ounce can or bottle of beer

2 quarts of cooking oil for frying: heat to around 375

1 jar of favorite marinara sauce or make homemade marinara click here

1 package shredded whole milk mozzarella

2 pounds of firm white fish such as Mahi Mahi, Snapper, or other preferred white fish cut into small chunks

Combine all dry ingredients, add egg then beer beat till smooth. Dip fish chunks in batter and fry in hot oil until golden brown. Drain on paper towels.

On a large baking sheet lined with parchment paper, place fried chunks of mahi on the sheet.

Oven-Baked Chicken Parmesan Bites Over Zoodles

This recipe for Oven-Baked Chicken Parmesan Bites Over Zoodles is a new take on classic chicken parmesan with bit-sized chicken pieces and zucchini noodles.

Is there anything better than chicken parmesan? It might be one of my all-time favorite quick and easy recipes for when I want an at-home cheat meal. My Oven-Baked Chicken Parmesan recipe always goes over so well, so I thought I’d try a new take on it!

This recipe for Oven-Baked Chicken Parmesan Bites Over Zoodles is like classic chicken parmesan that doesn’t require a knife to eat. The chicken is cut into bite-sized pieces so that each bite of chicken is covered with crispy bread crumbs. Yum!

This is the perfect low-carb recipe to make for when you’re feeding a guest or for a date night. It makes enough to two people, so if you’re feeding more just double it!

It doesn’t take any more effort than normal chicken parmesan, and zucchini noodles are used in place of pasta for an extra health boost.

I use store-bought marinara sauce, but you can also use homemade marinara or just a can of crushed tomatoes with some salt, pepper and garlic.

Next time you’re looking for a healthy dinner recipe for two, whip up this Oven-Baked Chicken Parmesan Bites Over Zoodles! It’s simple to make, hard to mess up, and tastes absolutely delicious.

Garlic Bread Meatball Bites

This post may contain affiliate links. Read my disclosure policy.

Garlic Bread Meatball Bites are the perfect finger foods for your holiday parties that elevate pigs in a blanket to the next level!

These little bites are the perfect combination of Garlic Bread and Classic Beef Meatballs you can serve at your next holiday party. Perfect for dipping with sauces and serving on toothpicks (we love appetizers on toothpicks!).


Garlic Bread Meatball Bites aren’t a traditional holiday recipe like our recently posted Sausage Rolls. They are, however, absolutely delicious and they were the first appetizer to go at a rather large Thanksgiving party that I cooked for this year.

These Meatball Bites use pre-cooked meatballs – I won’t judge, you can use store bought pre-made meatballs or use my classic meatball recipe (linked below) to make these delicious bites. Then they’re wrapped in pastry dough.

Let’s pause here to discuss the dough. We tested these bites with puff pastry as well as crescent dough and homemade brioche dough. Crescent dough won the taste test hands down, so we are sticking here with the easiest (and fan favorite) option.

A rich buttery, garlicky, Parmesan filled glaze goes over the dough before baking and you end up with a delicious party appetizer people will crowd the plate for. Sorry Bacon Brown Sugar Smokies, you’re delicious but you may not be Appetizer king for long.