Cheese Herb Crisps

Summary

• Difficulty:
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Yield: Makes about 6 dozen crisps

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup butter, softened
• 1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Mozzarella Cheese with Sun-Dried Tomatoes & Basil
• 1/4 cup (1 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 to 3 Tbsp. milk

Directions

1. In electric mixer or food processor, combine flour and butter until well mixed. Add remaining ingredients and blend or process until well mixed. Add enough milk so dough just holds together when well blended.
2. Transfer mixture to 2 large sheets of waxed paper or plastic wrap. Form into 1-1/4 to 1-1/2-inch thick square or round logs using the paper or plastic wrap to roll mixture. Twist ends and chill logs until firm, at least 1 hour.
3. Cut logs into 1/8-inch thick slices. Place slices on ungreased cookie sheets. Bake in a preheated 350°F oven for 6 minutes. Turn; continue baking for an additional 6 minutes or until golden brown.