GUEST BLOG Easy Piecrust Crackers - 3 ways

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 From Southern Living - my sister in law Andrea beat me to it making the parmesan style -I plan to make the rosemary style this week. She double the topping and said she would even triple it next time.

*** here is the rosemary version - delicious -do not over salt as I did!




½ (14.1-oz.) pkg. refrigerated piecrusts  
All-purpose flour, for dusting  
½ Tbsp. olive oil
Toppings (see below) 


Directions

Instructions Checklist

  • Preheat oven to 450°F. Let piecrust dough stand at room temperature until softened, about 15 minutes. Line a baking sheet with parchment paper. 

  • Roll out dough on a lightly floured work surface into a 12-inch round. Brush with oil; sprinkle with desired toppings, pressing gently with fingertips to adhere. Cut dough into 1-inch squares, cutting about 10 (1-inch-wide) strips lengthwise and about 10 (1-inch-wide) strips crosswise (you will have a little waste but not much); transfer squares to prepared baking sheet. 

  • Bake in preheated oven until crackers are lightly browned, 6 to 7 minutes. Let cool on pan 10 minutes. Serve immediately, or store in an airtight container at room temperature up to 5 days. 

Choose Your Flavor

Rosemary Sea Salt: 2 tsp. chopped fresh rosemary plus 1 tsp. flaky sea salt 

Tips

Parmesan Herb: 2 Tbsp. grated Parmesan cheese plus 1 tsp. dried Italian seasoning  

Tips

Poppy Seed & Onion: 1 Tbsp. poppy seeds plus 1 tsp. onion powder 

Tips

This recipe originally appeared in the September 2022 issue.

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