Cheesy Crackers
I had left-over ricotta cheese and I wanted to use it up. I found a recipe for olive stuffed cheese balls but my kids didn't like the olives - but they loved the cheese ball on the outside. So I tweaked the recipe to use more ricotta, added different seasonings and turned them into baked crackers (crackers will be soft). Yummy!
- Preparing Time: 5 minutes
- Total Time: 20 minutes
- Served Person: 4
appetizers
hors doeuvres
snacks
bake
kid friendly
meatless
vegetarian
american
cheese
hors d'oeuvre
summer
fresh
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 c flour
- salt (optional)
- 1/4 tsp paprika
- 3/4 c ricotta cheese
- 1/4 c parmesan (grated)
- 3 tbs butter (softened)
- 1/2 tsp tabasco sauce
- 1/2 tsp seasoning salt (i use lawry's)
- black pepper (optional)
- sesame seeds (optional)
- Carbohydrate 17.33958875 g
- Cholesterol 384.22375 mg
- Fat 143.161343125 g
- Fiber 0.690162515088916 g
- Protein 11.11439625 g
- Saturated Fat 90.46183025 g
- Serving Size 1 1 Serving (242g)
- Sodium 1424.5065 mg
- Sugar 16.6494262349111 g
- Trans Fat 9.99028300000001 g
- Calories 1376 calories
Preheat oven to 400 degrees. Blend cheeses with butter and Tobasco. Stir in flour, salt and paprika. Mix well. Take a scant teaspoon of dough, roll into a ball and press flat. Lay on baking sheets lined with Silpat or other non-sitck surface. Bake for 10 minutes, flip over and bake 5 minutes longer (until lightly browned on both sides). Move to a plate or rack to cool. Taste better cooled. Store left-overs in fridge (if there are any - my kids gobbled these up). Options: before baking sprinkle crackers with salt, black pepper or sesame seeds.
