Cheddar Pepper Crisps Recipe

Cheddar Pepper Crisps Recipe
Cheddar Pepper Crisps Recipe photo by Taste of Home
Publisher Photo

Cheddar Pepper Crisps Recipe

Be the first to add a review
Publisher Photo
"I got the idea for these cheesy, peppery, crispy snacks at my bridal shower 4 years ago," remarks Wendy Prevost of Cody, Wyoming. "They're popular for munching by themselves or with a dip."
Recommended: Top 10 Cheese Balls
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min./batch + cooling

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold butter or margarine
  • 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
  • 1/2 cup cold water
  • 2 tablespoons vinegar
  • Coarsely ground pepper

Directions

In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Stir in cheese. Sprinkle with water and vinegar. Toss with a fork until a ball forms. Wrap tightly in plastic wrap; refrigerate for 1 hour or until dough is firm.
Divide into six portions. On a lightly floured surface, roll each portion of dough into an 8-in. circle. Cut into eight wedges and place on greased baking sheets. Sprinkle with pepper; lightly press into dough. Bake at 375° for 10-14 minutes or until golden brown and crisp. Cool on wire racks. Store in an airtight container. Yield: 4 dozen.
Originally published as Cheddar Pepper Crisps in Taste of Home February/March 1999, p64

Nutritional Facts

2 each: 103 calories, 6g fat (4g saturated fat), 18mg cholesterol, 157mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 1-3/4 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold butter or margarine
  • 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
  • 1/2 cup cold water
  • 2 tablespoons vinegar
  • Coarsely ground pepper
  1. In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Stir in cheese. Sprinkle with water and vinegar. Toss with a fork until a ball forms. Wrap tightly in plastic wrap; refrigerate for 1 hour or until dough is firm.
  2. Divide into six portions. On a lightly floured surface, roll each portion of dough into an 8-in. circle. Cut into eight wedges and place on greased baking sheets. Sprinkle with pepper; lightly press into dough. Bake at 375° for 10-14 minutes or until golden brown and crisp. Cool on wire racks. Store in an airtight container. Yield: 4 dozen.
Originally published as Cheddar Pepper Crisps in Taste of Home February/March 1999, p64

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCheddar Pepper Crisps

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review