Cracker Spoons with Creamy Pimiento Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For less than $2, a super-cute teaspoon-shaped cookie cutter makes down-home pimiento cheese party ready. Ingredients:
1 1/2 (14.1-oz.) package refrigerated piecrusts |
1 egg white, beaten |
3/4 teaspoon seasoned salt |
parchment paper |
creamy pimiento cheese |
garnishes: diced pimiento, chopped fresh chives |
Directions:
1. Preheat oven to 400°. Unroll piecrusts; brush with egg white, and sprinkle with seasoned salt (about 1/4 tsp. per crust). Cut dough into shapes using a 4 1/2- or 5-inch teaspoon-shaped cutter. Place cutouts 1 inch apart on parchment paper-lined baking sheets.
2. Bake, in batches, at 400° for 9 to 11 minutes or until lightly browned and crisp. Remove from baking sheets to a wire rack, and cool completely (about 20 minutes). Store in an airtight container 1 day, or freeze up to 2 weeks.
3. Spoon Creamy Pimiento Cheese into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe pimiento cheese onto end of each spoon.
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