Parmesan Crackers

I love weekends when I can test recipes and use some of my favorite products! This weekend I pulled out my Rolling Cookie Cutter to make some savory crackers.

This is a great idea for when you have leftover pie crust scraps, or if you’re just in the mood for something quick and fun. These can be make gluten-free too! And this recipe is so versatile… you can do any combination you would like, sweet or savory!

Parmesan Crackers
Serves 2

1 cup Bob’s Red Mill 1:1 Baking Flour
1/4 cup butter or ghee, cut into pieces
1 egg white
1 ounce Parmesan cheese
1 tablespoon Pantry Italian Seasoning Mix

  1. Heat the oven to 350F
  2. In the Manual Food Processor, combine the flour, butter and egg white and pump the handle to process until the mixture forms a ball.
  3. Remove the dough from the Processor to a lightly floured Baker’s Mat. Roll to 1/8″ thick using the Marble Rolling Pin.
  4. Grate the cheese evenly over the dough using the Microplane Adjustable Fine Grater, then sprinkle with the Italian Seasoning.
  5. Fit the Rolling Cookie Cutter with the fluted square head and cut the dough into squares. Cut each square in half diagonally.
  6. Transfer the triangles to a Cookie Sheet covered with the Reversible Silicone Baking Mat and bake 12 minutes or until light brown and crisp.
  7. Remove from the oven and serve immediately using the Mini-Serving Spatula.



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With having to shift my diet to gluten-free and dairy-free, I’m excited to share what I’m cooking in hopes it will help you lead a healthier lifestyle while at the same time offering LOTS of flavor! While not every post will be GF/DF, I promise healthier versions of your favorites. Disclaimer: Slice, Dice & Dish is not an official Pampered Chef blog/website. Pampered Chef is not involved in any way with this blog. To learn more about what I offer through Pampered Chef and to shop my kitchen, please visit my Pampered Chef website at:

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