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Parmesan-Tomato Rounds

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  • Prep 40 min
  • Total 2 hr 30 min
  • Servings 90
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Enjoy this dough-based snack made using Parmesan cheese and tomato paste.
By Betty Crocker Kitchens
Updated Sep 1, 2010
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Ingredients

  • 3 cups shredded Parmesan cheese (12 oz)
  • 1/2 cup butter, softened
  • 1/4 cup tomato paste
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon dried basil leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)

Steps

  • 1
    In food processor bowl, pulse cheese, butter and tomato paste 2 to 3 minutes or until well mixed. Add flour, basil, salt and red pepper and pulse until well combined. Dough should be firm but not dry. If dry, add water, 1 tablespoon at a time and pulsing 30 seconds after each addition, until mixture holds together and a soft, clay-like dough is formed.
  • 2
    Wet a paper towel and rub it over work surface. Place 12-inch piece of plastic wrap on dampened surface (the dampness helps plastic wrap stick to work surface). Scoop half of dough onto plastic wrap and form into a rough log shape. Roll log in plastic wrap and seal ends (log should be about 12 inches long and 1 1/4 inches in diameter). Repeat with remaining half of dough. Refrigerate logs at least 2 hours or until firm. (Dough can be refrigerated 3 days or wrapped in foil and frozen 3 months. Thaw in refrigerator 2 hours before cutting.)
  • 3
    Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper.
  • 4
    Remove 1 log from refrigerator and remove plastic wrap. Use serrated knife to cut 1/4-inch slices from log. Place rounds about 1/2 inch apart on cookie sheets.
  • 5
    Bake 10 to 12 minutes or until lightly browned around edges. Remove cookie sheets from oven and cool 2 minutes. Remove rounds from cookie sheet to wire rack. Repeat with remaining dough. Serve warm or at room temperature. Store in airtight container.

Tips from the Betty Crocker Kitchens

  • tip 1
    Why it Works: It's in the Water In its simplest form, all dough is made up of flour suspended in water. The amount of water determines if the mixture will be a dough or a batter. Water also determines the final texture of the baked good. The more water that remains after baking, the less crisp the baked product will be. By altering the water level, you can make the dough shatteringly crisp, flaky or anywhere in between. Crispness occurs when the water in the dough/batter leaves rapidly. You can speed this process up by slicing or rolling a dough paper thin and baking at a high temperature (driving off the water). In this recipe, an intermediate texture is desired, so a moderate oven temperature is used and the dough is not cut too thin.

Nutrition

35 Calories, 2g Total Fat, 2g Protein, 2g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Round
Calories
35
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
90mg
4%
Potassium
15mg
0%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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