Tomato Rounds Recipes

PARMESAN-TOMATO ROUNDS

Parmesan-Tomato Rounds image

Enjoy this dough-based snack made using Parmesan cheese and tomato paste.

Provided by Betty Crocker Kitchens

Categories Snack

Time 2h30m

Yield 90

Number Of Ingredients 7

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:

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.
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.)
Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper.
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.
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.

Nutrition Facts : Calories 35, Carbohydrate 2 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Round, Sodium 90 mg, Sugar 0 g, TransFat 0 g

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