Onion Rye Appetizers Recipe

5 8 6
Onion Rye Appetizers Recipe
Onion Rye Appetizers Recipe photo by Taste of Home
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Onion Rye Appetizers Recipe

Read Reviews
5 8 6
Publisher Photo
"I take these hearty appetizers to every party we attend and always bring home an empty tray," relates Vicki Wolf from Aurora, Ohio. "I also keep a supply in the freezer for a speedy snack that gets rave reviews--even from children."
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + freezing Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + freezing Bake: 15 min.

Ingredients

  • 1 can (2.8 ounces) french-fried onions, crushed
  • 1 jar (2 ounces) crumbled bacon or 3/4 cup crumbled cooked bacon
  • 1/2 cup mayonnaise
  • 3 cups (12 ounces) shredded Swiss cheese
  • 1 jar (14 ounces) pizza sauce
  • 1 loaf (16 ounces) snack rye bread

Directions

In a large bowl, combine the onions, bacon, mayonnaise and Swiss cheese. Spread about 1 teaspoon of pizza sauce on each slice of bread. Top with about 1 tablespoon of the cheese mixture.
Cover and freeze in a single layer for up to 2 months, or bake on an ungreased baking sheet at 350° for 12-14 minutes or until heated through and cheese is melted.
To use frozen appetizers: Place on an ungreased baking sheet. Bake at 350° for 14-16 minutes or until heated through and cheese is melted. Yield: 20 appetizers.
Originally published as Onion Rye Appetizers in Quick Cooking September/October 1999, p48

Nutritional Facts

3 each: 697 calories, 42g fat (15g saturated fat), 66mg cholesterol, 1574mg sodium, 49g carbohydrate (11g sugars, 5g fiber), 28g protein.

  • 1 can (2.8 ounces) french-fried onions, crushed
  • 1 jar (2 ounces) crumbled bacon or 3/4 cup crumbled cooked bacon
  • 1/2 cup mayonnaise
  • 3 cups (12 ounces) shredded Swiss cheese
  • 1 jar (14 ounces) pizza sauce
  • 1 loaf (16 ounces) snack rye bread
  1. In a large bowl, combine the onions, bacon, mayonnaise and Swiss cheese. Spread about 1 teaspoon of pizza sauce on each slice of bread. Top with about 1 tablespoon of the cheese mixture.
  2. Cover and freeze in a single layer for up to 2 months, or bake on an ungreased baking sheet at 350° for 12-14 minutes or until heated through and cheese is melted.
  3. To use frozen appetizers: Place on an ungreased baking sheet. Bake at 350° for 14-16 minutes or until heated through and cheese is melted. Yield: 20 appetizers.
Originally published as Onion Rye Appetizers in Quick Cooking September/October 1999, p48

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Reviews forOnion Rye Appetizers

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DeniseMV User ID: 6165691 241300
Reviewed Jan. 7, 2016

"Took these to a girls' night & they were a big hit"

MY REVIEW
HBcook User ID: 2966570 50279
Reviewed Jun. 9, 2014

"I made these using rye party bread I had in the freezer. REALLY good!!I made the full recipe of topping which would not be enough for a full loaf of the bread. I think the way the recipe is written, it does not intend that the topping will be enough for a full loaf since it says it serves 20 or that could be an estimate of the # of slices in a full loaf and 2 slices per person??? Anyway, I will use the remaining spread on my regular bread to use it up. Half the loaf I had was 18 slices and I froze 13 and my husband got 3 and I ate 2!! Also, does not use up the full jar of pizza sauce.."

MY REVIEW
lbipatti User ID: 1921149 57611
Reviewed Mar. 29, 2012

"I made these and froze them then cooked them for company. Everyone enjoyed them and they were great"

MY REVIEW
baustoo User ID: 1904097 80625
Reviewed Nov. 28, 2011

"It was a favorite! I could not find the party rye, so used regular rye bread and

cut each slice into fourths. Very flavorful
and moist. Loved it!!!!"

MY REVIEW
saraquarius User ID: 682205 203273
Reviewed Jan. 2, 2010

"I make them every Christmas for an appetizer party at my mother's house. They are sooooo good! Like mini pizzas but better!"

MY REVIEW
daduk User ID: 1648289 57560
Reviewed Mar. 14, 2009

"Oh my goodness - these were awesome! So easy to make and full of flavor. The kids went crazy over these. My only change to this recipe was that I used snack sourdough bread as that is what I had on hand. Will be making these again and again."

MY REVIEW
trina86 User ID: 3315918 203272
Reviewed Aug. 9, 2008

"tomatoes is great!"

MY REVIEW
ladriver1 User ID: 1665438 21288
Reviewed Jan. 23, 2008

"could add mushrooms"

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