Free Recipe Romano-Cheese Flatbread Crisps
Recipe Type: A Recipes
Recipe Preparation: bake
Cooking Ingredients for Romano-Cheese Flatbread Crisps Recipe
2-1/4 c All-purpose flour
1-1/2 ts Baking powder
1 ts Salt
1 ts Coarse black pepper
1 tb Olive or vegetable oil
1/2 c Romano; grate
Romano-Cheese Flatbread Crisps Preparation
In medium bowl, stir flour, baking powder, salt and pepper. Add 3/4 c water; stir until dough comes together in a ball. With hands, knead dough in bowl until smooth, about 2 minutes. (Or in processor, combine flour, baking powder, salt and pepper; pulse processor on and off to blend ingredients. With processor running, through feed tube, add 3/4 c water; continue to process about 30 seconds or until dough forms a smooth ball.) Divide dough in half; cover half of dough with plastic wrap and set aside. Preheat oven to 350~. With floured rolling pin, roll half of dough into a paper-thin rectangle, about 20×12 . (Don”t worry if edges are irregular.) With pizza wheel or sharp knife, cut dough lengthwise in half to form 2 20×6 rectangles. Cut rectangles crosswise into 2×6 strips. Place strips onto 2 ungreased large cookie sheets, let rest 10 minutes. With pastry brush, brush strips lightly with olive oil; sprinkle with half of grated cheese. Place cookie sheets on 2 oven racks. Bake strips 15 to 18 minutes until lightly browned, rotating cookie sheets between upper and lower racks half-way through baking time. Immediately remove flatbread crisps to wire racks to cool. Repeat with remaining dough. Store in tightly covered container to use up within 2 weeks. Each: 35 cal; 1 gr fat; 26% fat. Source: Good Housekeeping. MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by Mega-bytes <mega-bytes@email.msn.com> on Apr 11, 1998
Cooking Temperature:
Recipe Serves: 3
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