Recipe from Sargento
1 1/2 Cups all-purpose flour
1/2 Cup butter, room temperature
1/2 tsp. kosher salt
2 Cups (8 oz.) Sargento® Fancy Shredded Mozzarella Cheese
1/4 Cup (1 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese
3 Tbsp. fresh rosemary (about 4 full sprigs)
1/2 tsp. freshly ground black pepper
3 Tbsp. half and half or milk
Garlic Salt and more freshly ground black pepper for garnish (optional)
Make sure your butter is room temperature – the dough will not easily come together if it isn’t.
In the bowl of a food processor, pulse the flour, butter, and kosher salt until they come together in a shaggy dough.
Add mozzarella and parmesan, fresh rosemary, black pepper, and milk. Pulse again until you have a smooth dough – about 2 minutes.
Remove dough to a large sheet of wax or parchment paper and roll into a long tube-shape. Refrigerate for at least 2 hours (I left it overnight).
When the dough has been chilled for long enough, preheat the oven to 350°F.
Remove the dough from the refrigerator and unwrap it from the wax paper. With a sharp knife, cut the dough into very thin slices – no more than 1/8″. Any thicker and the biscuits will not crisp up when baked.
Line a baking sheet with parchment paper or silpat, then place the dough slices in even rows. No need to space them out much, they barely puff up, if at all.
Once the baking sheet is filled, sprinkle the dough with garlic salt and grind fresh black pepper over it all – to your tastes. Neither is required, and the crisps taste okay without them if you want to leave them out.
Bake for 6 minutes, then flip over each crisp. Bake for at least another 6 minutes on the 2nd side. I found that my oven took about 9 minutes on the second side to get to a golden brown.
Just watch for that golden brown color, and start with your timer set to 6 minutes on each side.
Allow to cool on a wire rack, then place in an airtight container or ziploc for storage.