Parmesan Cheese Rounds Recipes

PARMESAN ROUNDS

Steps:

• Using a round cookie cutter, make four 1 1/2" circles per slice of bread.
• Butter each slice on one side.
• Broil, turning once until lightly toasted.
• In a small bowl combine the remainder of ingredients until smoothly blended.
• Spread 1 tsp on the buttered side of each "toast".
• May be frozen in an airtight container at this point - do not thaw before broiling.
• Broil 4" from heat for 3-5 minutes or until golden brown.
• Serve hot.

PARMESAN CHEESE ROUNDS

Steps:

• Preheat the broiler to 425 degrees F.
• With a 2 1/8-inch cookie cutter, cut 2 rounds out of each slice of bread. Arrange the rounds on a baking sheet and place 5 inches from the heat source. Toast the bread on one side until they are golden brown, 3 to 5 minutes.
• Using a whisk, mix together the mayonnaise and Parmesan in a small bowl. Remove the bread from the oven and turn the rounds over to the untoasted sides. Spread each with a thin layer of mustard. Put 1 onion slice on top and cover with about 1 teaspoon of the mayonnaise mixture, spreading the mixture across the onion and bread.
• Broil until golden, about 1 minute. Never take your eyes off these; the time varies with different ovens. Work in batches of 24 rounds. Serve one batch hot while the next is cooking.

PARMESAN POTATO ROUNDS

Steps:

• Pour butter into a 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. In a plastic bag, combine flour, cheese, salt and pepper. Shake a few potato slices at a time in the bag to coat with the flour mixture. Place potatoes in a single layer over the butter. Bake at 375° for 30 minutes. Turn slices and sprinkle with Italian seasoning. Bake 30 minutes more or until tender.

PARMESAN POTATO ROUNDS BAKE

Steps:

• Place half of the potatoes in a greased 2-qt. or 11x7-in. baking dish. Top with onion and remaining potatoes; drizzle with butter. Sprinkle with Parmesan cheese, salt, pepper and garlic powder. Bake, uncovered, at 450° for 25-30 minutes or until the potatoes are golden brown and tender.

EASY PARMESAN POTATO ROUNDS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Butter a small baking dish.
• Place a layer of sliced potatoes in the bottom of the dish, then season with salt, pepper and a little garlic powder.
• Sprinkle with some sliced onions.
• Drizzle with a little melted butter.
• Repeat layering in the same matter ending up with a layer of potatoes.
• Drizzle the top layer of potatoes with melted butter, and then sprinkle with parmesan cheese.
• Bake uncovered for about 30 to 35 minutes, or until potatoes are tender and golden brown.
• Delicious!

PARMESAN-TOMATO ROUNDS

Steps:

• In food processor bowl, pulse cheese, butter and tomato paste 2 to 3 minutes or until well mixed. Add flour, basil, salt and red pepper and pulse until well combined. Dough should be firm but not dry. If dry, add water, 1 tablespoon at a time and pulsing 30 seconds after each addition, until mixture holds together and a soft, clay-like dough is formed.
• Wet a paper towel and rub it over work surface. Place 12-inch piece of plastic wrap on dampened surface (the dampness helps plastic wrap stick to work surface). Scoop half of dough onto plastic wrap and form into a rough log shape. Roll log in plastic wrap and seal ends (log should be about 12 inches long and 1 1/4 inches in diameter). Repeat with remaining half of dough. Refrigerate logs at least 2 hours or until firm. (Dough can be refrigerated 3 days or wrapped in foil and frozen 3 months. Thaw in refrigerator 2 hours before cutting.)
• Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper.
• Remove 1 log from refrigerator and remove plastic wrap. Use serrated knife to cut 1/4-inch slices from log. Place rounds about 1/2 inch apart on cookie sheets.
• Bake 10 to 12 minutes or until lightly browned around edges. Remove cookie sheets from oven and cool 2 minutes. Remove rounds from cookie sheet to wire rack. Repeat with remaining dough. Serve warm or at room temperature. Store in airtight container.

PARMESAN-ONION APPETIZER ROUNDS

Steps:

• Heat broiler.
• Mix mayo, Parmesan and onions until well blended.
• Spread onto crackers; place on baking sheet.
• Broil, 6 inches from heat, 2 to 3 min. or until mayo mixture is bubbly and golden brown. Serve warm.