Spicy Shamrock Crisps and Dip
What You Will Need
Ingredients
- flour, for dusting
- 1 store-bought pie dough, thawed
- 1 egg
- 1 Tbsp. water
- 3 Tbsp. fresh parsley
- ⅓ cup parmesan cheese
- 1 tsp. Lee Kum Kee Minced Garlic
Seasoning
- 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil
Dipping
- ½ cup Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs)
- 1 Tbsp. Lee Kum Kee Panda Brand Dipping Soy Sauce
- 1 Tbsp. Lee Kum Kee Minced Garlic
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/embed/FY4WzanXAzg
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Preheat oven to 400°F. Lightly dust a cutting board with flour. Unroll your pie dough.
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Cut 12 shamrocks using a shamrock-shaped cookie cutter. Crack and whisk one egg with water. Brush the tops of each pie crust shamrock with egg.
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Finely chop parsley and grate the parmesan cheese. Combine Parmesan cheese, parsley, Lee Kum Kee Minced Garlic, and Lee Kum Kee Chiu Chow Style Chili Crisp Oil and spread over top of each shamrock.
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Set your pie crust shamrocks on a baking sheet lined with parchment paper. Bake for 7-9 minutes until golden brown.
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Combine dipping sauce ingredients. Serve and enjoy!
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