Summary
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- Prep Time: None minutes
- Cook Time: None minutes
- Yield: Makes about 6 dozen
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Mini Cheddar and Pancetta Crisps
Ingredients
- 1 cup butter
- 4 cups (16 oz.) Sargento® Artisan Blends® Shredded Wisconsin Sharp White Cheddar Cheese or Sargento® ChefStyle Shredded Sharp Cheddar Cheese
- 2 cups all-purpose flour
- 1/2 teaspoon minced garlic
- 3 tablespoons minced crispy pancetta
- 3 tablespoons minced browned onions
- 2 tablespoons chopped parsley
Directions
- Preheat oven to 400°F. Cream together butter and cheese until fluffy. Stir in flour then add all remaining ingredients, mixing only until well combined.
- Form mixture into 1-inch diameter logs. Refrigerate for 1 hour. Slice into 1/2-inch long pieces. Bake on a greased cookie sheet lined with parchment paper for about 10 minutes until lightly golden. Remove to wire racks to cool.
