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Herbs and Seeds Parmesan Crackers

(5)
  5 reviews
  • 20 min prep time
  • 35 min total time
  • 7 ingredients
  • 18 servings
  • Pinterest
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Turn gluten-free pastry dough into homemade crackers with a little bit of Parm and a lot of flavorful seeds and herbs.

Bake-Off® Contest 47, 2014
Merry Graham
Newhall, California

Ingredients

1
container Pillsbury™ Gluten Free refrigerated pie and pastry dough
1/2
cup gluten-free grated Parmesan cheese
2
tablespoons Watkins™ Poppy Seed
2
tablespoons Watkins™ Sesame Seed
1
teaspoon Watkins™ Crushed Rosemary
1
teaspoon Watkins™ Thyme Leaves
1/2
teaspoon Watkins™ Garlic Powder

Steps

  • 1 Heat oven to 400°F. Cut 5 sheets Reynolds® Parchment Paper the size of large cookie sheet. Place cookie sheet in oven to heat.
  • 2 Place 1 parchment sheet on work surface. Break up pastry dough on parchment sheet. Sprinkle 6 tablespoons of the Parmesan cheese, 1 tablespoon of the poppy seed, the sesame seed, rosemary, thyme and garlic powder over dough. Knead with hands until softened, no longer crumbly and well mixed.
  • 3 Shape dough into 18 (1 1/2-inch) balls. Place 1 ball on sheet of parchment. Top with another sheet of parchment. With rolling pin, roll ball into 5x2 1/2-inch oval about 1/16 inch thick. Repeat with remaining balls, placing 6 balls on each sheet of parchment. Sprinkle crackers with remaining 1 tablespoon poppy seed. Prick each cracker several times with fork.
  • 4 Remove cookie sheet from oven; carefully slide 1 parchment sheet with crackers onto hot cookie sheet. Bake 4 to 5 minutes or until edges are deep golden brown. Carefully slide parchment and crackers from cookie sheet to cooling rack. Sprinkle each cracker with about 1/4 teaspoon of the remaining Parmesan cheese. Repeat with remaining crackers. Serve warm or cool. If desired, break crackers into smaller pieces to serve. Store in airtight container.
  • 1 Heat oven to 400°F. Cut 5 sheets Reynolds® Parchment Paper the size of large cookie sheet. Place cookie sheet in oven to heat.
  • 2 Place 1 parchment sheet on work surface. Break up pastry dough on parchment sheet. Sprinkle 6 tablespoons of the Parmesan cheese, 1 tablespoon of the poppy seed, the sesame seed, rosemary, thyme and garlic powder over dough. Knead with hands until softened, no longer crumbly and well mixed.
  • 3 Shape dough into 18 (1 1/2-inch) balls. Place 1 ball on sheet of parchment. Top with another sheet of parchment. With rolling pin, roll ball into 5x2 1/2-inch oval about 1/16 inch thick. Repeat with remaining balls, placing 6 balls on each sheet of parchment. Sprinkle crackers with remaining 1 tablespoon poppy seed. Prick each cracker several times with fork.
  • 4 Remove cookie sheet from oven; carefully slide 1 parchment sheet with crackers onto hot cookie sheet. Bake 4 to 5 minutes or until edges are deep golden brown. Carefully slide parchment and crackers from cookie sheet to cooling rack. Sprinkle each cracker with about 1/4 teaspoon of the remaining Parmesan cheese. Repeat with remaining crackers. Serve warm or cool. If desired, break crackers into smaller pieces to serve. Store in airtight container.

Expert Tips

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
200mg
8%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company
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