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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 6 |
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These are addictive! Serve with soup or make them smaller and serve with a glass of wine. Ingredients:
1 cup unsalted butter |
1/2 cup granulated sugar |
4 eggs |
3 cups all-purpose flour |
1 cup cornmeal |
2 teaspoons baking powder |
1 teaspoon cayenne |
1 teaspoon black pepper |
1 tablespoon fresh rosemary leaf, chopped |
4 cups italian cheese blend, grated fontina, mozzarella, asiago, provolone |
1/2 cup sunflower seeds |
1/2 cup pumpkin seeds |
Directions:
1. Cream together the butter and sugar in a large bowl.
2. Add the eggs and mix well.
3. In a separate bowl, combine the flour, cornmeal, baking powder, cayenne, pepper, rosemary, cheese, and both seeds. Add the dry ingredients to the butter mixture, mixing just enough to combine.
4. On a parchment-lined baking sheet, shape into a 5-by-16 rectangle, about 1 thick.
5. Bake in a preheated 275 F oven for 40 minutes until firm and golden.
6. Remove from oven, allow to cool at least 15 minutes, and then cut diagonally at 1 intervals using a serrated knife.
7. Bake for an additional 10 minutes.
8. Dishing - Calgary Women Cook.
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