| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings (4 cups) |
Ingredients
- 1 cup rice cereal squares
- 1 cup all-purpose flour, plus more for dusting
- 3 ounces Pecorino Romano cheese
- 3 ounces Parmesan
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 cup heavy cream, or as needed
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Pulse the cereal squares in a food processor until very fine. Add the flour, Pecorino Romano and Parmesan and pulse a few more times to combine. Add the butter and pulse until combined. Turn on the food processor and add the olive oil and 1/4 cup of heavy cream, then add a tablespoon of heavy cream at a time until the mixture comes together into a dough.
- Dump the dough out onto a lightly floured surface and roll it out with a rolling pin (about 1/8 inch thick). Transfer to the prepared baking sheet and cut into squares with a pizza roller. Bake until golden, about 10 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 406 |
| Total Fat | 31 g |
| Saturated Fat | 17 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 82 mg |
| Sodium | 408 mg |
Reviews
I did cook them a little longer, but they were good!
Greasy and undercooked
Very tasty. You do need to add the cream very slowly though. I started adding just one tbsp at a time and ended up adding only 2 tbsp total. I also found it easier to just press the dough out with my hands instead of rolling it out. The dough seemed to stick to my rolling pin no matter how much flour I used.
These are so easy to make! The kids really enjoyed these and they are really easy to make. One thing to remember is to slowly add in that cream to make sure the dough isn’t too wet.