PARMESAN BLACK PEPPER CRISPS
A two ingredient delight! Watch them carefully while baking to avoid burning. Perfect for low carb diets! From the Recipe Institute.
Provided by Lorac
Categories Cheese
Time 7m
Yield 24 crisps
Number Of Ingredients 2
Steps:
- Preheat oven to 450°F.
- Place heaping teaspoonfuls of cheese 2 inches apart on nonstick baking sheet.
- Flatten the cheese mounds with the back of a spoon.
- Top each mound with a pinch of black pepper.
- Bake 1 1/2 - 2 minutes until just lightly browned.
- Cool 2 minutes, carefully remove to a rack cover with paper towels.
- Can be stored in the refrigerator in an air tight container for up to 3 days.
Nutrition Facts : Calories 36.4, Fat 2.4, SaturatedFat 1.4, Cholesterol 7.3, Sodium 127.5, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 3.2
CRACKED PEPPER-PARMESAN CRISPS
This tasty little appetizer is very quick and easy--you can even use it as a salad garnish. Recipe & photo: kraftfoods.com
Provided by Ellen Bales
Categories Cheese Appetizers
Time 15m
Number Of Ingredients 3
Steps:
- 1. Combine the cheeses and spoon into 14 mounds, 2 inches apart on a baking sheet, using about 1 Tbsp. cheese mixture for each.
- 2. Flatten mounds slightly and sprinkle with pepper.
- 3. Bake in a preheated 350-degree oven for 6 minutes or until golden brown, rotating the baking sheet after 3 minutes.
- 4. Transfer immediately to wire rack and cool completely.
- 5. To change it up, try using cayenne pepper or smoked paprika instead of the black pepper.
BAREFOOT CONTESSA'S PARMESAN BLACK PEPPER CRACKERS -INA GARTEN
I saw Ina make these on her cooking show. The episode was entitled "Bed and Breakfast". I made them and my husband said they are like a savory Parmesan cookie, because they are thicker than a cracker. They were super easy to make and taste nice! The house smelled of yummy parmesan, while they were baking.
Provided by Juenessa
Categories Lunch/Snacks
Time 40m
Yield 30-36 crackers
Number Of Ingredients 6
Steps:
- Place the butter in the bowl of an electric mixer fitted with a paddle attachment and mix until creamy. (**I think this is where personal preference and maybe even altitude will effect the outcome of these crackers. I started out with 1 stick of butter, then blended all the other ingredients together. The "dough" was too crumbly and looked like a struesel topping that you would put on top of muffins or a coffee cake. The one stick of butter is what Ina calls for in her recipe. I think this is a typo. I added another 1/2 stick of butter to the flour mixture, and then beat it with the paddle attachment on my mixer. This is when the "dough" balled up and looked right. So, I think this recipe needs between 1 stick and 1 1/2 sticks. You might even get by with 1 1/4 sticks.).
- Add the Parmesan, flour, salt, thyme and pepper and combine.
- Dump the dough on a lightly floured board and roll into a 13-inch long log.
- Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.
- Meanwhile, preheat the oven to 350 degrees F.
- Cut the log crosswise into 1/4 to 1/2-inch thick slices.
- Place the slices on a sheet pan and bake for 22-25 minutes.
- **Cook time does not include freezing the dough for between 15-30 minutes (mine were hard enough to easily cut at 15 minutes).
Nutrition Facts : Calories 72, Fat 5.5, SaturatedFat 3.4, Cholesterol 14.7, Sodium 98.6, Carbohydrate 4.1, Fiber 0.1, Protein 1.7
BLACK PEPPER 'N PARMESAN GRISSINI
"Grissini" is Italian for "breadsticks," and they are a thin, crisp breadstick. This recipe has them topped with olive oil, Parmesan cheese and ground black pepper.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 32
Number Of Ingredients 12
Steps:
- In large bowl, combine water, yeast and sugar; stir until yeast is dissolved. Add 2 tablespoons olive oil. Stir in whole wheat flour and 1/2 cup of the all-purpose flour with whisk until mixture is smooth. Cover and let stand in warm place 35 to 45 minutes or until mixture is light and bubbly.
- Stir in 1/3 cup Parmesan cheese, salt and 1/2 teaspoon pepper. Add 3/4 cup of the all-purpose flour, gradually adding additional all-purpose flour as necessary to make dough easy to handle.
- Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with oil. Place dough bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough is doubled in size. Dough is ready if indentation remains when touched.
- Position one oven rack in lower third of oven and second oven rack in upper third of oven. Heat oven to 425°F. Line 2 cookie sheets with cooking parchment paper.
- Gently push fist into dough to deflate. On lightly oiled surface, pat out dough to 8-inch square. Using pizza cutter or sharp knife, cut square in half. Cut each half crosswise into 16 strips. Roll each strip to 10 to 12-inch length; place on cookie sheet. Brush with 2 to 3 teaspoons olive oil; sprinkle with 1/4 cup Parmesan cheese and 1 teaspoon pepper.
- Bake 12 to 15 minutes or until golden brown and crisp, moving cookie sheets to other rack position halfway through baking. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
Nutrition Facts : Fat 1, ServingSize 1 Grissini, TransFat 0 g
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