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Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Definitive Sichuan cookbook — 200+ recipes with cultural context
Classic thin square waffles — crispy edges, butter pockets
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Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Definitive Sichuan cookbook — 200+ recipes with cultural context
Classic thin square waffles — crispy edges, butter pockets
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Grease and flour mini muffin pans and heat oven to 400°. Crush one bag of La Panzanella Whole Wheat Croccantini. In a bowl, combine melted butter and the crushed croccantini. Press 2 tablespoons of the mixture into each muffin tin. Bake the crusts in the oven for 7 minutes, or until golden brown. Sprinkle about 1/2 to 1 teaspoon of green onion into each cup; top with a small amount of shredded cheese. Whisk together the remaining ingredients; spoon 1 scant tablespoon into each cup, just short of the top of the pastry. Sprinkle each with a little more green onion. Bake for 20 to 25 minutes, or until set.