TM, ®, © 2018 KELLOGG Europe Trading Limited. All rights reserved.

Recipes
Indulge in some delicious Pringles treats
at your next celebration...

Savoury
Harissa Hummus
Christmas “Guacamole”
Cheese Straws
Mexican Canapé Trio
Party Balls
Crunchy Chicken Strips
Salt & Vinegar Fish Bites
Cocktail Sausages
Brie & Tomato Tarts
Pizza Nachos
Savoury Cheesecake Balls

Sweet
Crunchy Chocolate Bark
Ice Cream Lollypops
Pringles S’mores

All recipes to be enjoyed as part of a balanced diet and healthy lifestyle

TM, ®, © 2018 KELLOGG Europe Trading Limited. All rights reserved.

Treat your guests to...

Harissa Hummus
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Serving suggestion

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 Harissa Hummus
For a vegetarian-friendly dip, dish up this delicious
hummus topped with chillies and pomegranate

Serves Prep time Difficulty

6 10
(minutes)

Allergens

Wheat Sesame

Ingredients
250g Drained chickpeas
1 Clove garlic peeled and chopped
1 Tbsp. Tahini
Juice of 1 lemon
1 Tsp. Ground cumin
2 Tbsp. Olive oil
Small bunch chopped fresh parsley
1 Tbsp. Harissa paste
3 Sliced pickled chillies
2 Tbsp. Pomegranate seeds

Method
Pour the drained chickpeas into a blender with the chopped garlic,
tahini, lemon juice, ground cumin, olive oil and salt and pepper to taste,
blend together until smooth. Spoon the mixture out into a serving bowl,
top with the chopped parsley, harissa paste, sliced pickled chillies and
pomegranate seeds. Serve with Original Pringles to dip.

TM, ®, © 2018 KELLOGG Europe Trading Limited. All rights reserved.

Treat your guests to...

Christmas “Guacamole”
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Serving suggestion

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Christmas “Guacamole”
Try this festive twist on traditional guacamole,
made with delicious Christmas vegetables

Serves Prep time Difficulty

7 10
(minutes)

Allergens

Wheat

Ingredients
120g Cooked brussels sprouts
120g Cooked peas
Pinch of salt & pepper
1 Tbsp. Chopped parsley
Juice of 1 lemon
1 Tbsp. Olive oil
1 Tsp. Chilli flakes
Optional – 2 rashers of crispy bacon to top

Method
Place the cooked brussels sprouts and peas into a food processor
and blend with fresh parsley, lemon juice, olive oil, chilli flakes,
salt and pepper. Spoon the mix into a serving bowl.
Serve with Original Pringles for dipping.

Optional
Top with crispy bacon pieces.

TM, ®, © 2018 KELLOGG Europe Trading Limited. All rights reserved.

Treat your guests to...

Cheese Straws
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Serving suggestion

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 Cheese Straws
Give your party a twist with these cheesy snacks

Serves Prep time Cook time Difficulty

16 15
(minutes) 25
(minutes)

Allergens

Wheat Milk Egg

Ingredients
320g Pre-made puff pastry
1 Beaten egg
12 Crushed Sour Cream & Onion Pringles
40g Grated parmesan

Method
Preheat the oven to 180C and line a baking tray with parchment paper.
On a floured surface, roll out the puff pastry to 1/2 cm thick and cut
in half. Brush one side of the pastry with the beaten egg and top with
crushed Sour Cream & Onion Pringles and 30g of the grated parmesan.
Lay the other half of the pastry sheet on top and lightly flatten with a
rolling pin. Cut into even strips and twist, place onto the lined baking
tray. Brush the top of the twists with beaten egg and sprinkle the rest
of the grated parmesan on top. Bake in the oven for 25 minutes.

TM, ®, © 2018 KELLOGG Europe Trading Limited. All rights reserved.

Treat your guests to...

Mexican Canapé Trio

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Serving suggestion

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 Mexican Canapé Trio
Bring a Mexican flavour to your party

Serves Prep time Cook time Difficulty

36 20
(minutes) 60
(minutes)

Allergens

Wheat

Ingredients
1 Sweet potato
1/4 Chopped red onion
1/2 Crushed garlic clove
2 Medium sized tomatoes
Small bunch fresh coriander
Juice of 2 limes
Chilli flakes (optional)
2 Ripe avocados
1 Tsp. Ground cumin
36 Paprika Pringles (12 for each flavour)

Method
Preheat the oven to 180C and line a baking tray with parchment paper.
For the sweet potato, place the whole sweet potato on lined baking
tray and roast in the oven for 1 hour. For the salsa, deseed and dice the
tomatoes. Mix the diced tomatoes, red onion and garlic together in a
bowl with the juice of 1 lime. For the guacamole, scoop the avocado flesh
out of its skin, mash together with the juice of 1 lime, chopped fresh
coriander, chilli flakes (optional) and add in 1 tbsp. of the above salsa
mix. Once the sweet potato is baked, scoop out the middle and mash
together with the ground cumin and salt and pepper to taste. Spread a
spoonful of each dip across the Paprika Pringles and serve.

TM, ®, © 2018 KELLOGG Europe Trading Limited. All rights reserved.

Treat your guests to...

Party Balls
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Serving suggestion

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 Party Balls
Roll up, roll up! Your guests will be lining up for
these delicious pork balls

Serves Prep time Cook time Difficulty

24 10
(minutes) 25
(minutes)

Allergens

Wheat Milk

Ingredients
33 crushed Sour Cream & Onion Pringles
300g Sausage meat
2 Tbsp. Cranberry sauce
12 Rashers of streaky bacon, cut in half

Method
Preheat the oven to 180C and line a baking tray with foil. In a bowl
add the crushed Sour Cream & Onion Pringles into a bowl, mix with
the sausage meat and cranberry sauce. Roll into 24 small balls.
Wrap each ball in half a rasher of streaky bacon, hold together with
a cocktail stick. Bake in the oven for 25 minutes, remove and serve.

TM, ®, © 2018 KELLOGG Europe Trading Limited. All rights reserved.

Treat your guests to...

Crunchy Chicken Strips

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Serving suggestion

TM, ®, © 2018 KELLOGG Europe Trading Limited. All rights reserved.

 Crunchy Chicken Strips
Add some cheesy crunch to your favourite chicken snack

Serves Prep time Cook time Difficulty

12 15
(minutes) 18
(minutes)

Allergens

Wheat Milk Egg

Ingredients
1 Large 170g chicken breast
2 Eggs beaten
50g Plain flour
10g Grated parmesan
50 crushed Sour Cream & Onion Pringles

Method
Preheat the oven to 180C and line a baking tray with parchment paper.
Slice chicken breast into 10/12 x 2cm strips. Set up 3 bowls, one with the
beaten egg, one with the plain flour and one with the crushed Pringles and
grated parmesan. Dip the chicken strips into the flour bowl to coat, then dip
in the egg bowl and finally the crushed Pringles bowl to coat. Use one hand
for dipping into the flour and the other for dipping in the egg to prevent your
hands from being coated. Place the coated strips on the lined baking tray
and bake for 15-20 minutes, turning them over at 10 minutes. Bake until
golden and crunchy. Serve hot with a dip of your choice.

TM, ®, © 2018 KELLOGG Europe Trading Limited. All rights reserved.

Treat your guests to...

Salt & Vinegar Fish Bites

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Serving suggestion

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 Salt & Vinegar Fish Bites
These fish bites are full of flavour and a great addition to the table

Serves Prep time Cook time Difficulty

10 15
(minutes) 18
(minutes)

Allergens

Wheat Egg

Ingredients
250g Cod (or any meaty white fish)
50g Plain flour
2 Eggs
50 crushed Salt & Vinegar Pringles
3 Tbsp. Mayonnaise
Juice of 1/2 lemon
1 Tsp. Chopped dill

Method
Preheat the oven to 180C and line a baking tray with parchment paper.
Cut the fish into 10 x 2cm thick strips. Set up 3 bowls, one with beaten egg,
one with plain flour and one with crushed Pringles. Dip the fish strips into
flour bowl to coat, then into the egg and finally the crushed Salt & Vinegar
Pringles bowl to coat. Use one hand for dipping into the flour and the other
for dipping in the egg to prevent your hands from being coated. Place the
strips on the lined baking tray, bake for 15-20 minutes until golden and
crunchy, turn over at 10 minutes, remove from oven and serve.

Dip
In a bowl mix the mayonnaise with the lemon juice and chopped dill.

TM, ®, © 2018 KELLOGG Europe Trading Limited. All rights reserved.

Treat your guests to...

Crunchy Cocktail Sausages

All recipes

Serving suggestion

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Crunchy Cocktail Sausages
Add a sprinkle of Pringles to give this Christmas classic some crunch

Serves Prep time Cook time Difficulty

18 10
(minutes) 10
(minutes)

Allergens

Wheat Mustard

Ingredients
18 Cocktail sausages
1 Tbsp. Honey
1 Tbsp. Wholegrain mustard
25 crushed BBQ or Paprika Pringles

Method
Preheat the grill to a high heat and line a baking tray with foil. Place 18
cocktail sausages on the lined baking tray and place under the grill for
10 minutes. In a bowl mix together the honey and mustard. Remove the
sausages from the grill and using a pastry brush, brush the honey and
mustard glaze over the sausages. Sprinkle the crushed Pringles over
the sausages. Return to the grill for 5 minutes, once cooked remove
from the grill and serve.

TM, ®, © 2018 KELLOGG Europe Trading Limited. All rights reserved.

Treat your guests to...

Brie & Tomato Tarts

All recipes

Serving suggestion

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 Brie & Tomato Tarts
For something a little different, why not try these tasty tarts?

Serves Prep time Cook time Difficulty

6 10
(minutes) 25
(minutes)

Allergens

Wheat Milk Egg

Ingredients
33 crushed Original Pringles
1 Egg beaten
60g of brie cubed
3 Halved cherry tomatoes
1 Tsp. Chopped fresh thyme

Method
Preheat the oven to 180C and line a muffin tin with parchment paper.
Place crushed Pringles in a bowl, add the beaten egg and mix together.
Press the mixture into the base of each lined muffin tin. Place a 10g chunk
of brie, 1 halved cherry tomato and a pinch ofthe chopped thyme onto
each of the bases. Bake for 25 minutes, remove from oven and serve.

TM, ®, © 2018 KELLOGG Europe Trading Limited. All rights reserved.

Treat your guests to...

Pizza Nachos
All recipes

Serving suggestion

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 Pizza Nachos
We all love a slice of pizza, so why not bring these
tasty cheese and pepperoni nachos to the party table

Serves Prep time Cook time Difficulty

4 10
(minutes) 10
(minutes)

Allergens

Wheat Milk

Ingredients
40 Original or Cheesy Nacho Pringles
100g Grated mozzarella
100g Grated cheddar
75g Passata
6 Slices pepperoni, chopped into quarters
1 Tbsp. Fresh basil

Method
Preheat the oven to 180C. Lay half of the Pringles out on an oven
proof dish. Sprinkle over the grated mozzarella and spoon on a 3rd
of the passata. Top with the rest of the Pringles and sprinkle on the
grated cheddar cheese, spoon the rest of the passata over the cheese.
Top with chopped slices of pepperoni. Place in the oven for 10 minutes
or until the cheese has melted. Top with fresh basil and serve.

TM, ®, © 2018 KELLOGG Europe Trading Limited. All rights reserved.

Treat your guests to...

Savoury Cheesecake Balls

All recipes

Serving suggestion

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Savoury Cheesecake Balls
Dish up these delicious all-round party pleasers

Serves Prep time Difficulty

12 5
(minutes)

Allergens

Wheat Milk

Ingredients
150g Soft cheese
20g Chopped dill
10g Chopped chives
Pinch of salt & pepper
25 crushed Sour Cream & Onion Pringles

Method
In a bowl combine the soft cheese with chopped dill, chives and a pinch
of salt and pepper. Roll the mixture into small balls, then roll in crushed
Sour Cream & Onion Pringles. Keep in the fridge before serving.

TM, ®, © 2018 KELLOGG Europe Trading Limited. All rights reserved.

Treat your guests to...

Crunchy Chocolate Bark

All recipes

Serving suggestion

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 Chocolate Bark Crunch
Mix things up with this sweet and salty treat

Serves Prep time Chill time Difficulty

10 10
(minutes) 20
(minutes)

Allergens

Wheat Milk Nuts

Ingredients
100g Milk chocolate
100g White chocolate
5 Crushed Original Pringles
15g Salted peanuts
10g Broken pretzels

Method
Line a baking tray with parchment paper. Melt the milk chocolate in
a heatproof bowl over simmering water. Melt the white chocolate in
another heatproof bowl over simmering water. Place spoonfuls of the
melted milk chocolate on to the lined baking tray and spoon the white
chocolate into the gaps. Swirl with the back end of a spoon to create a
marble effect. Sprinkle the crushed Pringles on top with the peanuts
and pretzels. Place in the fridge until set, then serve.

TM, ®, © 2018 KELLOGG Europe Trading Limited. All rights reserved.

Treat your guests to...

Ice Cream Lollypops

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Serving suggestion

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 Ice Cream Lollypops
A tasty Pringles twist on your favourite frozen treat

Serves Prep time Freeze time Difficulty

8 20
(minutes) 70
(minutes)

Allergens

Wheat Milk

Ingredients
150g Mascarpone
1 Tbsp. Icing sugar
100g Milk chocolate
15 Crushed Original Pringles

Method
Line a baking tray with parchment paper. In a bowl mix the
mascarpone with icing sugar and spoon the mix evenly into an
ice cube tray. Stick lollypop sticks into each cube, then freeze
for at least 1 hour. Melt the milk chocolate in a heatproof bowl
over simmering water, allow to cool a little once melted. Once
the mascarpone is frozen, remove from the freezer. Remove the
mascarpone from the ice cube tray. Dip the cubes/ balls into the
melted chocolate and roll in crushed Original Pringles. Place on a
lined baking tray and back into the freezer to set the chocolate.
Remove from the freezer 5 minutes before serving.

TM, ®, © 2018 KELLOGG Europe Trading Limited. All rights reserved.

Treat your guests to...

Pringles S’mores
All recipes

Serving suggestion

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 Pringles S’mores
Serve up these sweet treats to keep your guests warm and toasty

Serves Prep time Difficulty

12 10
(minutes)

Allergens

Wheat Milk

Ingredients
24 Original Pringles
60g Chocolate spread
24 Mini marshmallows

Method
Preheat the oven to 180C and line a baking tray with parchment
paper. Lay 12 Pringles out on the lined baking tray. Top each Pringle
with a teaspoon of chocolate spread and two mini marshmallows
Place in the oven for 3 minutes. Remove and sandwich the top with
another Pringle. Enjoy whilst warm!

TM, ®, © 2018 KELLOGG Europe Trading Limited. All rights reserved.

TM, ®, © 2018 KELLOGG Europe Trading Limited. All rights reserved.