Directions:

STEP 1

Heat oven to 400 degrees. Line a baking sheet with parchment paper. Put flour, salt, cheese and butter in the bowl of a food processor. Pulse until flour and butter are combined. Add half-and-half and let machine run for a minute or so to fully combine ingredients. If needed, continue adding liquid one teaspoon at a time, until mixture holds together but is not sticky or too wet.

STEP 2

Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. Roll sheet of dough onto your floured rolling pin and transfer to prepared baking. Score lightly with a pizza cutter or knife if you want to break crackers into squares or rectangles later on. Sprinkle with topping of choice.

STEP 3

Bake until lightly browned, about 10 minutes or longer depending on thickness and desired darkness. Cool and serve.

GAME DAY SNACK

Everything Crackers with
Parmigiano Reggiano® cheese

  • 5m

    PREP
  • 10m

    COOK
  • 287

    CALORIES
  • 4

    SERVINGS

Homemade crackers are the ultimate snack – and they are especially tasty if you make them with Parmigiano Reggiano cheese.

These thin and crispy crackers were inspired by the popular everything bagels and are the perfect complement to your game day spread. Enjoy by themselves, dip them in salsa, or add an olive tapenade for some extra richness…or serve them next to your cheese and charcuterie platter.

Ingredients:

1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/2 cup Parmigiano Reggiano cheese finely grated, aged 24 months
4 tablespoons butter
1/4 cup half & half, (more if needed)

Salt, pepper, everything bagel seasoning, cayenne, or any other topping you may want.

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Make sure you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano cheese.

For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.

Where to buy:

RETAILERS
GAME DAY SNACK

Everything Crackers with
Parmigiano Reggiano® cheese

  • 5m

    PREP
  • 10m

    COOK
  • 287

    CALORIES
  • 4

    SERVINGS

Homemade crackers are the ultimate snack – and they are especially tasty if you make them with Parmigiano Reggiano cheese.

These thin and crispy crackers were inspired by the popular everything bagels and are the perfect complement to your game day spread. Enjoy by themselves, dip them in salsa, or add an olive tapenade for some extra richness…or serve them next to your cheese and charcuterie platter.

Directions:

STEP 1

Heat oven to 400 degrees. Line a baking sheet with parchment paper. Put flour, salt, cheese and butter in the bowl of a food processor. Pulse until flour and butter are combined. Add half-and-half and let machine run for a minute or so to fully combine ingredients. If needed, continue adding liquid one teaspoon at a time, until mixture holds together but is not sticky or too wet.

STEP 2

Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. Roll sheet of dough onto your floured rolling pin and transfer to prepared baking. Score lightly with a pizza cutter or knife if you want to break crackers into squares or rectangles later on. Sprinkle with topping of choice.

STEP 3

Bake until lightly browned, about 10 minutes or longer depending on thickness and desired darkness. Cool and serve.

Ingredients:

1 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/2 cup Parmigiano Reggiano cheese finely grated, aged 24 months
4 tablespoons butter
1/4 cup half & half, (more if needed)

Salt, pepper, everything bagel seasoning, cayenne, or any other topping you may want.

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Make sure you are buying Parmigiano Reggiano cheese, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not Parmigiano Reggiano cheese.

For this recipe, we recommend using Parmigiano Reggiano cheese aged 24 months.

Where to buy:

RETAILERS

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