These homemade version of the classic cheese-it cracker snack were so good. My 4 year-old and 2year-old keep asking for more because they are so yummy!
Sourdough discard Pizza cheese-it crackers
my take on homemade cheeze-its
Ingredients
- 16 oz mozzarella finely grated
- 1 bag sun dried tomatoes about 3 oz
- 8 TBS 1 stick butter, softened
- 1 cup sourdough discard
- 1 1/2 cup all purpose flour
- 1 tsp Baking powder
- 1 TBS Italian seasoning
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp oregano
- salt and pepper to taste
Instructions
- Finely grate the mozzarella using a block or rotary grater
- Using a blender of food processor finely blend the tomatos.
- Add the cheese, softened butter, and sourdough discard to a food processor and pulse a few times to blend completely then add the tomato blend (or if you are like me, mix it in a bowl or with a hand mixer)
- Mix the dry ingredients in a separate small bowl. Flour, baking powder, herbs and spices,
- Add dry ingredients and cheese mixture together until completely combined and a dough ball forms.
- Roll the dough into a ball and then flatten into a disc between two sheets of parchment paper.
- Let the dough rest for about 3o minutes and up to 24 hours in the fridge
- Preheat the oven to 350ºF (177ºC)
- Roll the dough in between two pieces of parchment paper into a large thin sheet, about 1/16″ thick, if you like them a little thicker 1/6″ is good
- Use a pizza cutter or pastry wheel to cut out 1" squares. Make a whole in the center with a small hole with the wooden dowel or I like to use a small metal straw.
- Separate the crackers, place them on a baking sheet lined with parchment paper.
- Bake one sheet at a time for 17-20 minutes or until the crackers are turning dark orange and crispy. Thinner crackers will bake faster and thicker crackers will need longer (watch them closely at the end)
- Cool on the piece of parchment or a wire cooling rack and bake the rest.
- Enjoy!
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