Stonefire® Snacks That People Just Can’t Put Down

There’s no doubt that a bowl of potato chips and dip is an easy go-to when you’re craving a snack. But when it comes to making a delicious impression, consider reaching for Stonefire® flatbreads to whip up a variety of delicious snacks that go from savory to sweet.

For a show-stopping array of snacks, our Stonefire® Naan makes for a great base to many recipes because of its soft, fluffy texture and mouth-watering, buttery taste. Similarly, and just as delicious as the Original Stonefire® Naan, our Naan Rounds and Naan Dippers are perfectly-shaped and sized for easy-to-munch-on appetizers. Whether you top, layer or fold them, they make for quick sandwiches, mini-pizzas, and other quick and yummy appetizers.  

Just in case you’re not sure where to start, we’ve included a few tried, tested and true recipes to whet your appetite and your curiosity.

So experiment away, and make sure you tag us at @stonefirenaan on Instagram to show us your creative creations!

Strawberry Cheesecake Flatbreads

While our Stonefire® Naan Rounds are perfectly-sized for sandwiches and wraps, consider giving them a different kind of kitchen makeover. A twist on the Strawberry Cheesecake, this dessert recipe (or breakfast treat!) features sweet and tangy flavors with a bit of crunch thanks to a childhood favorite ingredient – graham crackers! A must-try, especially when strawberries are in season. 

Ingredients:

• 1 package of Stonefire® Naan Rounds
• 1/2 cup graham crackers (we found these cute graham crackers in the shape of flowers at the local grocery)
• 1 8-ounce package cream cheese, softened
• 1 cup powdered sugar
• 2 8-ounce containers frozen whipped topping, thawed
• 1 16-ounce container fresh strawberries, sliced

Instructions:

1. In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of the whipped topping. Stir well to combine.
2. Spread the cream cheese mixture evenly over the naan rounds.
3. Wash, hull, and slice strawberries. Layer the berries evenly on top of the cream cheese mixture.
4. Top with crumbled graham crackers or cute shaped graham crackers like shown here! Enjoy!

Buttery Parmesan Ranch Baked Naan Dippers®

Instead of opting for the Ranch-flavored potato chips at your next party, why not go for dressed-up Stonefire® Naan Dippers instead? Toasted in butter, sharp ranch seasoning and shredded parmesan cheese. your guests will flock to these appetizers. 

Ingredients:

• 2 containers of Stonefire® Naan Dippers®
• 1 stick unsalted butter
• 1 packet ranch seasoning mix
• 1/3 cup shredded parmesan cheese

Instructions:

1. Preheat oven to 300 degrees, and line 2 baking sheets with parchment paper
2. In a large bowl, melt the butter and mix in the entire packet of ranch seasoning mix
3. Place the dippers evenly on the baking sheets
4. Brush the buttery ranch mixture onto each dipper giving it a thorough coating.
5. Sprinkle each dipper with parmesan cheese
6. Bake for 15 minutes or until the dippers are golden brown

Seasoned Baked Naan Dippers® – Spicy Sesame

If your party needs a bit of spice, then look no further. Using our Stonefire® Naan Dippers, this recipe dials up the heat with a tangy, garlicky and spicy mix of dried herbs mixed with some Worcestershire and butter as a marinade. Douse them and toast them – they’re a real treat at any party.

Ingredients

• 1 container of Stonefire® Naan Dippers®
• ½  stick (4 tablespoons) unsalted butter, melted
• 1 tbs Worcestershire sauce
• 1 teaspoon pepper
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1 tablespoon sesame seeds

Instructions

1. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper. In a large bowl
2. combine all the ingredients except the naan dippers.
3. Spread the dippers out in an even layer on the 2 baking sheets. Brush the dippers with your
4. seasoning mixture. Bake for 10-15 minutes. You want the dippers to be golden brown. Allow the
5. dippers to sit on the baking sheet until cooled and dry, about 20 minutes.