Serves 4 snack-size servings
Originally aired February 27, 2009
- 1 round pie dough (big enough for a 9-inch pie pan)
- Flour, as needed for rolling out the dough
- 1 cup shredded cheddar cheese, divided
- Salt and ground black pepper
Preheat oven to 400F.
Unroll the dough on a lightly floured surface. Sprinkle about 1/2 cup cheese and some salt and pepper over half of the circle. Fold the bare half over onto the cheesy half in a half moon and roll a rolling pin lightly over it to fuse the layers together.
Sprinkle the remaining cheese on top of the half moon, roll over it again very lightly to stick the cheese to the dough. Cut into 16 long wedges and transfer to a lightly greased baking sheet.
Bake the cracker wedges until golden brown and puffed, 10-12 minutes.