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Directions
SUMMARY
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Yield: Makes about 6 dozen crisps
INGREDIENTS
- 1-1/2 cups all-purpose flour
- 1/2 cup butter, softened
- 2 cups (8 oz.) Sargento® Fine Cut Shredded Mozzarella Cheese
- 1/4 cup (1 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 3 Tbsp. milk
- 2 tsp. dried basil
- 2 Tbsp. minced sun dried tomatoes
DIRECTIONS
- 1
In electric mixer or food processor, combine flour and butter until well mixed. Add remaining ingredients and blend or process until well mixed.
- 2
Transfer mixture to 2 large sheets of waxed paper or plastic wrap. Form into 1-1/4 to 1-1/2-inch thick square or round logs using the paper or plastic wrap to roll mixture. Twist ends and chill logs until firm, at least 1 hour.
- 3
Cut logs into 1/8-inch thick slices. Place slices on ungreased cookie sheets. Bake in a preheated 350°F oven for 6 minutes. Turn; continue baking for an additional 6 minutes or until golden brown.
Nutrition
Nutrition Facts
Makes about 6 dozen crisps
Amount Per Serving
Calories 394
Total Fat 24.5g
Saturated Fat 15.4g
Trans Fat 6.5g
Polyunsaturated Fat 0.9g
Cholesterol 67mg
Sodium 538mg
Carbohydrates 31g
Protein 16g
Dietary Fiber 1g
Vitamin A 137RE
Vitamin C 1mg
Calcium 304mg
Iron 1mg
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