Wednesday, January 4, 2012

Parmesan Bacon Crackers


Happy Wednesday and welcome to The Happy Hour here at The Slow Roasted Italian.  Today we are featuring Parmesan Bacon Crackers.  We served these at our Christmas party this year and they were a huge hit.  My family loves these, as a matter of fact my 2 year old daughter asks for them and devours them.  We all love them, we hope you do too!!!


Buon Appetito!


Parmesan Bacon Crackers
adapted from The New York Times

1 cup flour
1/2 tsp salt
1/2 cup fresh Parmesan cheese, grated
4 slices bacon
4 tbsps unsalted butter
1/4 cup cream (plus a little more in case the dough isn’t moist enough)
coarse salt

Preheat oven to 400°. Line a baking sheet with parchment paper and set aside.

With kitchen shears, cut bacon into approximately 1/2" squares. In a large pan, fry bacon until crispy.  Remove to paper towel lined paper plate to drain.


Place flour, salt, cheese, bacon, and butter in food processor.  Pulse until everything is just combined.


Pour the cream into the food processor and pulse to combine. Add more cream a teaspoon at a time until the dough holds together but isn’t wet and sticky.


Roll the dough out between two sheets of parchment paper (or wax paper or plastic wrap) until it is 1/2-inch thick or thinner if you prefer. Peel one sheet of paper or wrap from one side and use a cookie cutter to get a perfect square for my crackers.Then placed the dough on the cookie sheet lined with parchment paper.


Sprinkle with salt. Bake for 10 minutes or until golden. Remove crackers and place on cooling rack.  Serves 4-8.


NOTE:  You can also place the rolled dough on the prepared baking sheet. Peel the remaining sheet of paper or wrap. Score the dough with something sharp (knife, pizza cutter, etc.).

Click here for a printable version of this recipe - The Slow Roasted Italian.com

3 comments:

  1. I have yet to try homemade crackers! Here is my inspiration love the flavors in here!

    ReplyDelete
  2. I could just eat on these all day! YUM

    ReplyDelete
  3. These really were good, Donna. The kids devoured the extra ones you shared with us in record time. Thanks again!

    ReplyDelete

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