Creamy Parmesan Bites (Edit recipe)

For the paleo flexible or our gluten free friends, it’s time for some creamy deliciousness! These crackers are made with our PIE CRUST RECIPE or PIE CRUST MIX using grass fed butter, but will work with an organic shortening if you’d prefer. We’ve added a bit of organic parmesan cheese and some herbs, the combo is truly so yummy. The topping and garnish is also one you can be flexible with and use a dairy free cream cheese, still super tasty and will be enjoyed! The possibilities are endless here for garnish! Use your favorite and enjoy every bite!!!

30 minutes

10 minutes to 12 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	30
Fat:	2 g
Carbohydrates:	1 g
Protein:	0 g
Cholesterol:	2 g
Sodium:	51 mg
Fiber:	0 g
Sugars:	0 g
Calculated for total recipe.

by Back Porch Paleo

Serves: 40-42

Ingredients

Crackers

1 Legit Grain-Free Pie Crust, and accompanying ingredients, dough made but unbaked
1/2 cup Parmesan Cheese, shredded
1 tsp Primal Palate Meat & Potatoes Seasoning
1 Egg, whisked
pinch Primal Palate Garlic & Herb Seasoning
pinch Kosher Salt

Topping

8 oz Full Fat Cream Cheese, or non-dairy cream cheese
1/4 cup Mayonnaise
1/2 tsp Primal Palate Garlic & Herb Seasoning
Salt and Pepper, to taste

Garnish

1/4 cup Roasted Red Pepper, finely diced
2 Tbsp Microgreens
Parsley, or chives, finely chopped (optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make pie crust as directed, adding parmesan cheese and seasoning to the dry ingredients. Preheat the oven to 425°F and separate dough in half, wrapping one half in plastic while you roll out the first half.
Roll out to approximately ¼” thick between two pieces of dusted parchment paper then cut out 2½” circles. Place cutouts on a parchment lined baking sheet, re-rolling scraps and cutting out crackers. Do the same with the 2nd half of the dough. You should get approximately 40-42 crackers.
Brush each cracker with whisked egg and sprinkle with garlic herb blend and a pinch of kosher salt. Using a fork, prick each cracker a few times then place in the preheated oven and bake for 10-12 minutes or until edges are golden. Remove from the oven and cool completely.
While crackers bake, whip topping ingredients in a small bowl and place in a plastic bag, pushing contents to one corner and place in the refrigerator until ready to use.
When ready to top crackers, snip one corner off the bag and pipe about 1 teaspoon on top of each cracker. Top with a dollop of bell pepper, microgreens and parsley (if using) and sprinkle a bit more garlic herb blend on top.
Serve immediately and keep any leftovers in the fridge. These are best enjoyed the day you make them.

Notes

TIP: To prep ahead of time, bake up the crackers and make the topping a day before you need them. When ready to enjoy, prep garnish then assemble and place on serving platter.