Ask Betty Q&A
cups shredded Parmesan cheese (12 oz)
cup butter, softened
cup tomato paste
cups Gold Medal® all-purpose flour
teaspoon dried basil leaves
teaspoon ground red pepper (cayenne)
In food processor, place cheese, butter and tomato paste. Cover; process 2 to 3 minutes or until well mixed. Add flour, basil, salt and red pepper. Cover; process 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 soft, clay-like dough is formed.
Rub wet paper towel over work surface; place 12-inch piece of plastic wrap on dampened surface. Scoop half of dough onto plastic wrap and form into rough log shape (about 12 inches long and 1 1/4 inches in diameter). Roll log in plastic wrap and seal ends. Repeat with remaining half of dough. Refrigerate at least 2 hours or until firm. (Dough can be made ahead and refrigerated up to 3 days.) Heat oven to 400°F. Line 2 large cookie sheets with cooking parchment paper. Remove logs from refrigerator and unwrap. With serrated knife, cut into 1/4-inch slices. On cookie sheets, place slices about 1/2 inch apart.
Bake 10 to 12 minutes or until lightly browned around edges. Cool 2 minutes. Remove rounds from cookie sheets to cooling racks. Serve warm or at room temperature. Store tightly covered.
Makes 90 servings (1 round)
Make the Most of This Recipe With Tips From The Betty Crocker
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.
1 Serving (1 Serving)
(Calories from Fat 20),
Total Fat 2g
(Saturated Fat 1g,
Trans Fat 0g),
Total Carbohydrate 2g
(Dietary Fiber 0g,
Percent Daily Value*:
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2013 ®/TM General Mills All Rights Reserved