Type what you have

Ingredients

• ✓ asiago cheese
• cilantro
• cherry tomato
• avocado
• hoagie bun
• jalapeno pepper
• cilantro
• oregano
• paprika
• chipotle chile powder
• cumin
• red pepper flake
• garlic
• olive oil
• lime
• green bell pepper
• red bell pepper
• onion
• anaheim chile pepper
• beef tri-tip steak
• black pepper
• salt
• cumin
• garlic basil spread
• lime juice
• chipotle chile powder
• green onion
• cilantro
• sour cream
• mayonnaise
• chipotle mayonnaise

Instructions

1. 1 Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
2. 2 Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
3. 3 Preheat oven to 500 degrees F (260 degrees C).
4. 4 Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
5. 5 Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
6. 6 Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.

By Allrecipes

Ingredients

• ✓ asiago cheese
• butter
• garlic
• bread
• olive oil
• spinach
• giardiniera
• mozzarella cheese
• provolone cheese
• fontina cheese
• roma tomato

Instructions

1. 1 Mix butter and garlic in a small bowl until well combined. Spread 1/2 of the butter onto one side of each slice of bread; set aside.
2. 2 Heat 1 tablespoon oil in a large skillet over medium-low heat; stir in spinach and giardiniera. Saute until spinach is wilted and mixture is heated through, 3 to 5 minutes. Remove to a bowl and wipe out the skillet.
3. 3 Place 1 slice of bread, buttered-side down, into one side of the warm skillet. Heat 1/2 tablespoon oil in the other side of the skillet. Place mozzarella slices in the skillet and cook until soft, 1 to 2 minutes. Place mozzarella slices on top of the bread in the skillet. Repeat with the provolone, Asiago, and Fontina slices.
4. 4 Add spinach mixture and tomato slices to the skillet, adding more oil if necessary, and cook until warm, 2 to 3 minutes. Place spinach mixture on top of the cheese, followed by the tomatoes and the remaining slice of bread, buttered-side up. Flip the sandwich and cook until browned and cheese has melted, 5 to 10 minutes.

By noaddedsaltguy

Ingredients

• ✓ asiago cheese
• olive oil
• red wine vinegar
• brown sugar
• black pepper
• baby green
• green onion
• celery
• carrot
• broccoli
• cauliflower
• avocado
• lemon juice
• pine nut
• kumquat

Instructions

1. 1 To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend.
2. 2 In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.

By Jill S

Ingredients

• ✓ asiago cheese
• rigatoni pasta
• olive oil
• red bell pepper
• green bell pepper
• cherry tomato
• garlic
• salt
• pepper
• basil
• parsley
• oregano
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, until tender. Drain, and transfer to a large bowl. Stir in enough olive oil to coat, but not so that it pools at the bottom of the bowl. Mix in the red and green bell peppers, tomatoes, garlic, salt, pepper, basil, parsley, oregano and Asiago cheese. Mix in the Parmesan cheese. Refrigerate until 20 minutes before serving. If the pasta soaks up a lot of the oil, you may need to add more. Taste the salad as you are preparing it, you may like more or less ingredients.

By YORKIDOLL

Ingredients

• ✓ asiago cheese
• kosher salt
• cream
• sour cream
• horseradish
• sweet hot mustard
• garlic basil spread
• olive oil
• onion
• marsala wine
• mushroom
• kalamata olive
• garlic
• rosemary
• red pepper flake
• hoagie bun
• romaine lettuce
• cherry tomato
• feta cheese
• black pepper
• italian seasoning
• rosemary
• garlic
• onion
• lemon pepper
• leg of lamb
• lemon
• olive oil
• red wine
• worcestershire sauce
• white wine
• chicken stock
• garlic
• bay leaf
• caper
• anchovy
• horseradish

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
3. 3 Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
4. 4 Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).
5. 5 Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.
6. 6 Increase oven temperature to 500 degrees F (260 degrees C).
7. 7 Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.
8. 8 Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.
9. 9 Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.
10. 10 Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.

By Allrecipes

Ingredients

• ✓ asiago cheese
• garlic
• mayonnaise
• oregano
• thyme
• parsley
• salt
• black pepper
• baguette

Instructions

1. 1 Preheat the broiler.
2. 2 In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
3. 3 On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately.

By Alison Brune

Ingredients

• ✓ asiago cheese
• cream cheese
• mayonnaise
• sour cream
• garlic
• parsley
• spinach

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine the cream cheese, mayonnaise, sour cream, and garlic in a mixing bowl. Add the Asiago cheese and parsley; mix well. Press as much moisture out of the spinach as you can; stir into the mixture. Spread into the bottom of an 8 1/2 x 10 baking dish.
3. 3 Bake in the preheated oven until the middle is bubbling and the edges are golden brown, 20 to 25 minutes.

By A Lawlor

Ingredients

• ✓ asiago cheese
• cooking spray
• mozzarella cheese
• pasta sauce
• wonton wrapper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray.
2. 2 Combine mozzarella cheese and Asiago cheese together in a bowl. Press a wonton wrapper into the bottom of each muffin cup. Spoon pasta sauce about halfway full in each muffin cup; sprinkle with 2 to 3 tablespoons cheese mixture. Press another wonton wrapper on top of cheese layer. Add another spoonful of sauce; sprinkle with cheese. Repeat to fill all the muffin cups.
3. 3 Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes.

By Chimenes

Ingredients

• ✓ asiago cheese
• gemelli pasta
• evaporated milk
• ranch salad dressing
• egg
• bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Cook pasta according to package directions. Rinse and drain.
3. 3 In a medium bowl, whisk evaporated milk, dressing and eggs together until smooth. Fold in the cheese. Add the cooked pasta and mix well. Spoon pasta mixture into an oiled 1 1/2-quart casserole. In a bowl, combine bread crumbs and melted butter. Sprinkle on top of pasta. Bake for 20 to 25 minutes until the top is nicely browned and heated through.

By Hidden Valley Ranch

Ingredients

• ✓ asiago cheese
• zucchini
• onion
• pepperoni sausage
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet.
3. 3 Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese.
4. 4 Bake in preheated oven for 12 minutes.

By SINGINGCHEF

Ingredients

• ✓ asiago cheese
• butter
• kale
• shallot
• crimini mushroom
• heavy cream
• garlic
• salt
• black pepper

Instructions

1. 1 Heat butter in a large skillet over medium heat; cook and stir kale and shallot until kale is tender, about 5 minutes. Stir mushrooms, cream, Asiago cheese, garlic, salt, and black pepper into kale mixture. Reduce heat to low and simmer until cream has thickened and mushrooms are tender, about 10 minutes.

By Jake Foz

Ingredients

• ✓ asiago cheese
• zucchini
• onion
• green olive
• feta cheese
• garlic
• pine nut
• basil
• oregano

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Trim ends from zucchini and cut each squash in half lengthwise. Scrape out centers of squash and place in a mixing bowl. Add onion, olives, feta cheese, garlic, pine nuts, 1/2 the Asiago cheese, basil, and oregano and mix well. Place mixture back into zucchini shells. Top each with a small amount of Asiago cheese and place zucchini boats on a baking sheet.
3. 3 Cook under the preheated broiler until cheese browns, about 10 minutes.

By smparks

Ingredients

• ✓ asiago cheese
• lager-style beer
• butter
• sugar
• salt
• bread flour
• yeast
• pepper jack cheese
• jalapeno pepper
• onion

Instructions

1. 1 Heat beer and butter together in a saucepan over low heat until butter is melted and temperature reaches 115 to 120 degrees F (45 to 50 degrees C).
2. 2 Stir pepper jack cheese, Asiago cheese, onions, and jalapeno peppers together in a bowl.
3. 3 Place beer and butter mixture into bread machine pan, add sugar, salt, and flour, respectively. Create a small well about 2-inches deep in the flour and add yeast; push flour over yeast to cover. Add about half the cheese mixture.
4. 4 Select Basic or White Bread cycle and start machine.
5. 5 After the cycle has been running for 30 minutes add remaining cheese mixture. Continue processing in bread machine. Remove loaf from machine and place on a wire rack until cool, about 20 minutes.

By Nate Thee

Ingredients

• ✓ asiago cheese
• pork sausage
• ground beef
• onion
• garlic salt
• tomato
• tomato
• green chile pepper
• instant rice
• green bell pepper

Instructions

1. 1 In a skillet over medium heat, cook the sausage, beef, and onion until sausage and beef are evenly brown and onion is tender. Season with garlic salt. Drain grease. Mix in 2 cans diced tomatoes and 1 can diced tomatoes with green chiles. Reduce heat to low, and simmer 15 minutes.
2. 2 Prepare the rice according to package directions. Preheat oven to 375 degrees F (190 degrees C).
3. 3 Cut the peppers in half lengthwise, retaining stems, and remove seeds. Arrange pepper halves in a baking dish, and fill each with about 1/3 cup rice. Top with equal amounts of the meat mixture. Pour remaining meat mixture and remaining 2 cans diced tomatoes around the peppers in the dish.
4. 4 Bake 45 minutes in the preheated oven, or until bubbly. Top evenly with cheese, and continue baking 10 minutes, or until cheese is melted.

By LASELF

Ingredients

• ✓ asiago cheese
• milk
• water
• salt
• sugar
• dill weed
• whole wheat flour
• bread flour
• yeast
• cheddar cheese
• parmesan cheese

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select the white bread light crust setting; press Start. If your machine has a Fruit setting, add the Cheddar and Asiago cheeses at the signal, or about 5 minutes before the kneading cycle has finished.

By MAGGIE MCGUIRE

Ingredients

• ✓ asiago cheese
• ✓ asiago cheese
• egg
• water
• all-purpose flour
• salt
• ground chicken
• spinach
• onion
• butter
• salt
• garlic powder
• nutmeg
• black pepper
• marinara sauce

Instructions

1. 1 In a bowl, mix the eggs, water, 2 cups flour, and salt. Gradually mix in the remaining flour until smooth. Divide dough into 2 parts. Cover, and set aside in the refrigerator 20 minutes.
2. 2 In a skillet over medium heat, cook the ground chicken until evenly brown; drain.
3. 3 In a food processor, mix the chicken, spinach, and onion. Transfer to a bowl, and mix with butter, 3 tablespoons Asiago cheese, salt, garlic powder, nutmeg, and pepper.
4. 4 On a lightly floured surface, roll out each part of the dough to 1/8 inch thickness. Cut into 2 inch squares. Place about 1 teaspoon of the chicken mixture in the center of 1/2 the squares, and top with remaining squares. Seal the edges of the squares with a moistened fork to form the ravioli.
5. 5 Bring a large pot of lightly salted water to a boil, and cook the ravioli in small batches for about 8 minutes, or until al dente. Drain, and rinse under cold water.
6. 6 Place the marinara sauce in a saucepan, and cook until heated through. Serve ravioli topped with marinara sauce and remaining Asiago cheese.

By JCBanks

Ingredients

• ✓ asiago cheese
• heavy cream
• mozzarella cheese
• parmesan cheese
• salt
• black pepper
• cauliflower

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine cream, mozzarella cheese, Parmesan cheese, Asiago cheese, salt, and pepper together in a bowl. Scoop 1 cup of cheese mixture in bottom of a baking dish. Layer cauliflower into baking dish; cover with remaining cheese mixture.
3. 3 Bake in preheated oven until cauliflower is easily pierced with a fork, 20 to 30 minutes.

By Regina's Kitchen

Ingredients

• ✓ asiago cheese
• olive oil
• lemon
• salt
• garlic powder
• black pepper
• broccolini

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Whisk oil, lemon juice, salt, garlic powder, and black pepper together in a small bowl. Trim about 1/4 inch off the bottoms of the broccolini and remove any leaves.
3. 3 Brush broccolini with some of the oil mixture. Place on the grate and grill for 7 to 9 minutes, turning every 2 to 3 minutes, brushing on more oil mixture. Remove to a platter and sprinkle with Asiago cheese.

By France Cevallos

Ingredients

• ✓ asiago cheese
• yukon gold potato
• milk
• butter
• garlic
• oregano
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain and place into a large bowl.
2. 2 Mash potatoes with a potato masher. Add Asiago cheese, milk, butter, garlic, oregano, salt, and pepper; whisk until combined.

By Occasional Cooker

Ingredients

• ✓ asiago cheese
• yellow squash
• zucchini
• butter
• sweet onion
• garlic
• corn
• cream-style corn
• cheddar cheese
• bread crumb
• mayonnaise
• egg
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Combine zucchini and squash in a large pan, add water to cover, and boil for 5 minutes over medium-high heat. Drain and gently press zucchini and squash between paper towels to remove excess water.
3. 3 Meanwhile, melt 2 tablespoons butter in a skillet. Add onion and saute for 2 minutes. Add garlic and cook until onion has softened and garlic is fragrant, 2 more minutes. Mix in zucchini and squash. Add whole kernel corn, cream-style corn, Cheddar cheese, 1/2 cup Asiago cheese, 1/2 cup breadcrumbs, mayonnaise, eggs, salt, and pepper. Pour into the prepared casserole dish.
4. 4 Melt remaining 2 tablespoons butter in a skillet. Add remaining 1 cup breadcrumbs and remaining 1/2 cup Asiago cheese. Mix well and sprinkle on top of the casserole.
5. 5 Bake in the preheated oven until casserole is golden and set and cheese is melted, 45 to 50 minutes.

By Kathy Walsh

Ingredients

• ✓ asiago cheese
• onion
• red bell pepper
• green bell pepper
• elephant garlic
• white cheddar cheese
• ground beef
• salt
• panko bread crumb
• bacon
• shiitake mushroom
• american cheese
• kaiser roll

Instructions

1. 1 Combine onion, bell peppers, and garlic in the bowl of a food processor; pulse until finely chopped but not quite pureed.
2. 2 Transfer onion mixture to a saute pan over medium heat; cook until reduced to a moist paste, about 20 minutes. When done, set aside to cool.
3. 3 Grate Cheddar and Asiago cheeses into a bowl using the finest teeth of a box grater.
4. 4 Place ground beef in a large mixing bowl. Add onion mixture and salt; mix thoroughly by hand until evenly combined. Add grated cheese mixture, a bit at a time, and mix until thoroughly combined. Add panko and mix until evenly distributed. Form into 8 balls and press into patties, using a hamburger maker if you have one. Wrap patties in waxed paper and refrigerate for at least 4 hours, but preferably overnight.
5. 5 Remove burgers from the refrigerator. Preheat an outdoor grill for 375 degrees F (190 degrees C) and lightly oil the grate.
6. 6 While the grill is preheating, cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
7. 7 Drain all but 1 tablespoon bacon grease from the skillet and add mushrooms. Saute over medium heat until soft, about 5 minutes. Set aside.
8. 8 Cook burgers on the preheated grill until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). During the last few minutes of cooling, add 2 slices bacon and 1 slice American cheese to each burger.
9. 9 Remove burgers from the grill. Place on Kaiser rolls and add mushrooms.

By TJWooley

Ingredients

• ✓ asiago cheese
• garlic scape
• parmesan cheese
• lemon juice
• pine nut
• olive oil
• salt
• pepper

Instructions

1. 1 Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper.

By lrob96

Ingredients

• ✓ asiago cheese
• lobster mushroom
• water
• heavy cream
• all-purpose flour
• shallot
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place mushrooms in a nonstick skillet over medium heat; add water. Cook, stirring occasionally, until water is evaporated, about 5 minutes.
3. 3 Whisk cream and flour into mushrooms until flour is incorporated.
4. 4 Add Asiago cheese, shallot, salt, and black pepper to mushroom mixture, stirring constantly. Cook and stir until sauce thickens, about 7 minutes.

By Elle Mcgrath

Ingredients

• ✓ asiago cheese
• hash brown potato
• onion
• sour cream
• heavy cream
• butter
• paprika
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium casserole dish, mix the hash browns, Asiago cheese, onion, sour cream, heavy cream, and butter.
3. 3 Bake 1 hour in the preheated oven, or until hash browns are fully cooked and the top is lightly browned. Season with paprika, salt, and pepper.

By LINZISWANSON

Ingredients

• ✓ asiago cheese
• pizza dough
• olive oil
• tomato
• basil leaf
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
2. 2 Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.
3. 3 Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.
4. 4 Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.
5. 5 Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.

By OXSALIDA

Ingredients

• ✓ asiago cheese
• olive oil
• olive oil
• onion
• portobello mushroom
• salt
• black pepper
• parmesan

Instructions

1. 1 Gather the ingredients.
2. 2 Warm 1 1/2 tablespoons olive oil and garlic-flavored olive oil together in a skillet over medium heat until fragrant, about 1 minute. Stir in onions and mushrooms; reduce heat to low, and cook until the mixture has softened and caramelized, with browning around the edges, 8 to 12 minutes, adding additional olive oil if needed to prevent sticking.
3. 3 Turn off heat, drizzle with remaining 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

By BRIDGET678

Ingredients

• ✓ asiago cheese
• basil
• water
• egg
• puff pastry
• flour
• mozzarella cheese
• parmesan cheese
• garlic
• black pepper
• red pepper flakes
• parsley
• basil
• oregano
• olive oil
• kosher salt
• tomato

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Drain tomato slices on paper towels to remove excess moisture. Sprinkle with 1/4 teaspoon of the kosher salt.
3. 3 In the bowl of a small food processor, add olive oil, 1/4 teaspoon of the dried oregano, 1/4 teaspoon of the dried basil, dried parsley, crushed red pepper flakes, black pepper, garlic, 1 tablespoon of Stella® Asiago Fresh Shredded Cheese and 1 tablespoon of Stella® Parmesan Shredded Cheese. Process until well blended.
4. 4 In a small bowl, combine 1 cup Stella® Mozzarella Shredded Cheese, 1/4 cup Stella® Asiago Fresh Shredded Cheese, 1/4 cup Stella® Parmesan Shredded Cheese, 1/4 teaspoon of the dried oregano, and 1/4 teaspoon of the dried basil.
5. 5 On floured work surface, unfold each puff pastry sheet and roll into a 9-1/2 x 9-1/2 inch square. Using a 2-1/2 inch round biscuit cutter, cut 9 circles from each pastry sheet. Using a fork, prick pastry circles generously.
6. 6 Line a baking sheet with parchment paper.
7. 7 In a small bowl, whisk together egg and water. Spoon about a rounded tablespoon of the cheese mixture in the center of 9 of the pastry circles. Brush edges of pastry circles with the egg wash. Place remaining pastry circles over filling.
8. 8 Using a fork, crimp edges to seal. Place close together in 4 rows of 4 on prepared baking sheet; refrigerate 10-15 minutes.
9. 9 Remove from refrigerator and top each pastry with a slice of tomato. Brush lightly with some of the oil-cheese mixture.
10. 10 Bake for 15 minutes or until golden brown. Let cool slightly. Top with chopped basil. Serve with remaining oil-cheese mixture for drizzling or dipping.

By Stella Cheese

Ingredients

• ✓ asiago cheese
• rice wine vinegar
• olive oil
• cranberry
• shallot
• salt
• black pepper
• arugula
• pine nut

Instructions

1. 1 Whisk together vinegar and oil in a large bowl. Stir in cranberries, shallot, salt, and pepper. Set aside until cranberries begin to soften and flavors meld, 10 to 15 minutes.
2. 2 Add arugula, Asiago cheese, and pine nuts to the bowl and toss to coat evenly. Serve immediately.

By France Cevallos

Ingredients

• ✓ asiago cheese
• ✓ asiago cheese
• chicken breast
• mayonnaise
• greek yogurt
• white wine
• oregano
• garlic powder
• onion powder
• nutmeg
• black pepper
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
3. 3 Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

By Kim

Ingredients

• ✓ asiago cheese
• spaghetti
• water
• chicken breast
• cherry tomato
• balsamic vinegar
• basil
• salt
• black pepper

Instructions

1. 1 Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan ensuring that the water covers the pasta. Turn the burner to high and set your timer to 10 minutes (optional: add a bit of salt to taste).
2. 2 After 7 minutes add chicken, tomatoes and vinegar; cook an additional 3 minutes.
3. 3 Remove from heat.
4. 4 Fold in cheese and sprinkle with basil. Serve immediately.

By Barilla Canada