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Nutrition Facts
Serving Size 67 g
(Approx. 8 Servings)
Amount Per Serving
Calories 250 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 260 mg 11%
Total Carbohydrate 20 g 7%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 8 g
Vitamin A 4% Iron 25%
Vitamin C 0% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cacio e Pepe Cookies with Orange Chili Marmalade
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 The Texas Pie Company Original Pie Dough Puck, thawed and set at room temperature
1 1/2 cup(s) Pecorino Romano, grated
1 Tbsp cracked black pepper, plus more as needed for topping
1/3 cup(s) Vela Farms Orange Chili Marmalade, plus more as needed for topping
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Instructions

1
Preheat oven to 350°F.
2
Roll out dough puck to 10-12 inch circle. Using a circular cookie cutter cut out approximately 24 cookies. Re-roll dough and re-cut until all dough is used.
3
Place cut out dough onto a sheet pan lined with parchment paper. Press grated pecorino into each cookie to cover the top of each evenly. Make sure cheese is pressed into dough to help it adhere during baking.
4
Top each cookie with cracked pepper and bake for 25-30 minutes or until cookies are just lightly browned. Allow to cool and top each with chili marmalade.

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