Mini Cheddar and Pancetta Crisps

Summary

• Difficulty:
• Prep Time: None minutes
• Cook Time: None minutes
• Yield: Makes about 6 dozen

Ingredients

• 1 cup butter
• 4 cups (16 oz.) Sargento® Artisan Blends® Shredded Wisconsin Sharp White 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

1. 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.
2. 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.

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