I had left-over ricotta cheese and I wanted to use it up. I found a recipe for olive stuffed cheese balls but my kids didn't like the olives - but they loved the cheese ball on the outside. So I tweaked the recipe to use more ricotta, added different seasonings and turned them into baked crackers (crackers will be soft). Yummy!
Preheat oven to 400 degrees.
Blend cheeses with butter and Tobasco. Stir in flour, salt and paprika. Mix well.
Take a scant teaspoon of dough, roll into a ball and press flat. Lay on baking sheets lined with Silpat or other non-sitck surface.
Bake for 10 minutes, flip over and bake 5 minutes longer (until lightly browned on both sides). Move to a plate or rack to cool. Taste better cooled. Store left-overs in fridge (if there are any - my kids gobbled these up).
Options: before baking sprinkle crackers with salt, black pepper or sesame seeds.
The variations are endless, you can vary the dough ingredients and also the toppings. My next plan is to try freezing them.
This recipe can be doubled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (242g)|
|Recipe Makes: 4|
|Calories from Fat: 1288 (94%)|
|Amt Per Serving||% DV|
|Total Fat 143.2g||191 %|
|Saturated Fat 90.5g||452 %|
|Monounsaturated Fat 37.2g|
|Polyunsanturated Fat 5.5g|
|Cholesterol 384.2mg||118 %|
|Sodium 1424.5mg||49 %|
|Potassium 137.8mg||4 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 16.6g|
|Protein 11.1g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1376
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