3 c. H-E-B Rice Squares, crushed
3/4 c. H-E-B Extra Light Olive Oil
2 c. H-E-B Fat Free or Reduced Fat 2% Shredded Cheddar Cheese
1 c. each: H-E-B The Baker's Scoop All Purpose & Whole Wheat Flour
1/2 tsp. Central Market Organics Cayenne Pepper (optional)
1/2 tsp. salt
Heat oven to 375°F. Line a baking sheet with parchment paper and s
Pour rice squares in a zipper bag and use a rolling pin to crush to a
crunchy texture; set aside.
Combine extra light olive oil and shredded cheese in a mixing bowl usi
ng an electric mixer on medium speed one minute. Add all purpose and w
hole wheat flour, cayenne pepper and salt. Beat mixture on medium spee
d one minute.
Add crushed rice squares to cheese dough and mix 10 seconds. Press dou
gh into a Tablespoon, scoop out and place on prepared baking sheet pan
1-inch apart. Gently
press with fingers to a 2-inch diameter.
Bake on the center oven rack 14 minutes.
Serving size: 1, Calories: 60, Total Fat: 3g, Saturated Fat: 0g, Chole
sterol: 0mg, Sodium: 85mg, Carbohydrates: 5g, Protein: 2g
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