A fun and easy way to make crackers that doesn’t require a lot of effort, can be replicated and baked in an oven? Enter Pillsbury. Sliced cookies are nothing new, but to be able to roll up the dough prior to slicing and baking makes working with the dough simple and fuss-free. No more trying to slice straight lines in a pan, now bakers can take the time to smell a rose, and eat a cracker.
Keep an eye on the baking times and pull the crackers if they look on the verge of overcooking, since they continue to bake even when pulled from the oven. While they still taste amazing in their brown phase, they’re not as visually pleasing. A couple of brainless spreads (brain spreads, eww!) follow and are based on found vegetables and spices in the kitchen.
Cheesy Flax Cracker
2 cups shredded cheese*
1 cup flax seed meal
1/2 cup butter, softened
In a bowl, combine cheese, flax seed meal 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.
Makes roughly 36-48 crackers.
Nutritional Information 1/6 recipe: Calories: 383, Carb: 10, Fiber: 7 Net Carb: 3, Protein: 13, Fat: 33
Cheesy Cheese Crackers
2 cups shredded cheese*
1 cup grated Parmesan cheese
1/2 cup butter
In a bowl, combine cheeses 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.
Makes roughly 36-48 crackers.
Nutritional Information 1/6th recipe: Calories: 317, Carb: 1, Fiber: 0, Net Carb: 1, Protein: 14, Fat: 29
Confetti Spread: Mix softened cream cheese with finely chopped red and green bell peppers and carrots. Can top garnish with added, minced vegetables.
Dill Spread: Mix softened cream cheese with dill. Can add dill for extra color.
* While any cheese will work here, I used mozzarella.
Hi there, these sound great.. so any update the butter.. variations??
I haven’t made any variations of this recipe recently. I am going to have to make them again! If you don’t like butter, maybe cream cheese or ricotta?
They cut great, no problems there. It just that when baked they were very crumbly
I am going to try and make this recipe again and see what happens. Maybe they require more cheese and slightly less flax…
Neeka B. says
Hi just baked a test batch and am wondering if they are supposed to be paper thin?
They are totally thin, but they harden up as they have a chance to cool.
hey…did you ever try to make these again (per your comments)? According to reader comments these didn’t work out too well for many. Any reccommended adjustments? Thanks-
Hi, Kelly! I haven’t yet, but I plan to very soon. Thanks for the reminder… I am thinking about possible edits to the recipe, too.
I just happened to read the comments when I looked up this recipe for a friend this morning. I couldn’t believe my eyes!!! LOL I just HAD to chime in here because this has become my all time favorite recipe and everyone is always asking for them!!!!!!!!!!!! That said, I have never made the flax ones, but make a double batch of the cheese rolls at least once every two weeks and always keep a roll in the freezer to be able to quickly make fresh ones.
I have had to adjust the amount of butter on occasion, but that is because some butters have a higher moisture/water content than others. More moisture = more runniness or ‘drooling’. I have done lots of experimentation and research and know exactly which brands of butter in my area have higher moisture, so I tend to use less butter when using those brands.
The type of cheese you use can also contribute to the runniness. Drier cheeses like fresh shredded Parmegiana Reggiano/Asiago/Romano/Pecorino/Manchego work beautifully. Cheeses with a high melting point, such as Halloumi or Feta hold their shape when heated and will yield a firm cracker. Hard and Semi-Hard Cheeses like Gruyere, Jarlsberg, Swiss, and Cheddar yield wonderful crackers but may seep more grease while baking.
I love to play around with each batch and have made many, many variations. Some of our favorites have been to add any of these: garlic & parsley … rosemary … dill … chopped olives … sundried tomatoes … basil … sunflower seeds/pumpkin seeds/poppy seeds/hemp seeds/caraway seeds … pecans and chopped dried cranberries … lemon zest … toasted sesame seeds … crumbled bacon … chopped roasted red pepper.
Thank you so much for this recipe! We absolutely love it!!!!!!!!
Dee, thanks so much for sharing what works for you. I was wondering why my crackers stay solid and others’ don’t. You think there’s a moisture content difference in the butter? I hadn’t considered that! As well, your cheese experiments are pretty wonderful, too. Maybe I’ll move in with you. I can see why everyone loves you so much!
Hi there, I tried these this morning…they’re a bit crumbly but I LOVE THEM! I had cheeese slices on top of the flax crackers for breakfast because I was so excited! It’s been so long since I had cheese & crackers without guilt! Thank you!!!!
I tried the cheese ones and I love them, but there were a few thoughts I had:
* the mozzarella I used seems to be quite fatty, the crackers in the middle of the cookie sheet were swimming in grease. I might use less butter next time to adjust for that.
* I had to use two cookie sheets and placed them in the oven at the same time. The crackers on top were yellow, runny and soft after cooling, the ones underneath spread less, got more golden/brown and generally more cracker like. It seems the trapped heat worked wonders, so definitely baking these under a cookie sheet next time.
* I definitely recommend taking the crackers off the cookie sheet and draining them on kitchen towels.
These were yummy but the texture was a bit too flakey, it wouldn’t hold up to any topping. I wonder if you meant 1/2 stick of butter? (instead of 1/2 cup)
Darn, I had the same problem as Maureen (I made the flax ones). I didn’t see Maureen’s comment until after the log was chillin’. I agree that they taste good though!
I just made the cheese ones and the butter ran all over the place. They’re not very crispy right now but I hope that changes when they cool off. They’re very tasty though!! 🙂
Jenn Morandi says
Made the flaxseed and cheese crackers the other day. When I first peeked at them in the oven, my first thought was “lace cookies!”
Anyway, they’re really, really, really buttery – maybe even (dare I say it?) too buttery?
But they’re good! 🙂
Thanks for the great recipes!
Let me check the recipe again. Thanks for the heads up!
Moira–they didn’t cut nicely and bake well? Hrmmm… Let me re-try the batch. I had really good luck with them. I wonder if my altitude had something to do with it. It’s also super dry here.
Boo! No one wants drooling crackers. The kids are supposed to drool; not the food. I will look at this recipe again and consider maybe cutting the butter slightly.