Cheesy Poofs, Take 2

When I did the original version of the cheesy poofs, I decided I should roll them in Parmesan before baking them.

Yup. Definitely a winner. Just look at those things.


Go look up the previous version for the ingredients and directions. (Add the salt to the dough, like I said then.) The only change here is, after rolling them out, put some grated Parmesan in a shallow bowl and roll the poofs in it.

Bake the same way as before.

And that’s it.

These things are so addictive.