This rec came from the gal that came up with the cauliflower crust for pizza.. one more thing we can have.
Looking for more ways to get your crunch on? Vegetables do not have to be roasted to bring out their robust flavors, but roasting does add an extra complexity to the flavor.
Roasted vegetable and cheese crackers
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1/4 cup roasted, minced vegetables*
1/2 cup butter
In a bowl, combine cheeses, vegetables and butter. Mix until mixture forms a ball. Roll into a 1-1/2″ cylinder; wrap in waxed paper and store in the refrigerator for 30 minutes until firm. Using a sharp knife, slice cylinder into 1/8″-1/4″ segments and place 3″ apart on ungreased cookie sheet. Bake in 400 degree oven for 6 minutes. Let rest for a minute or two on the pan if too difficult to move. Cool on a rack. Store in a bag on the counter.
*(I used green bell pepper, red bell pepper and onion)
Nutritional Information 1/6th recipe: Calories: 317, Carb: 2, Fiber: 1, Net Carb: 1, Protein: 14, Fat: 29
| Pounds lost: 50.0