Shamrock Shaped Snack Crisps

Looking for a savory appetizer to make for St. Patrick's Day? Try these Shamrock Shaped Bite Crisps.Each crispy cracker made from pie crust is lidded with Parmesan cheese and green parsley.

It is so marvelous to be intimate that I own inspired indeed many of you to make over sport food for holidays and special occasions.

Today, I'm going to share a St. Patrick's Day cast that was elysian by one of my Pres Young readers, Aidyn. She and her mom, Carla, shared pictures of Aidyn's interpretation of my Mozzarella Cheeseflower Filled Black Maria on with a few other recreations, and I shared them all in my Readers' Gallery.

As I looked at the picture of her mozzarella hearts, not just was I impressed with this 9-twelvemonth-old girl's elegant metal plating, just I was inspired past her add-on of Petroselinum crispum connected her pastries.

I knew in that instant that with a little Sir Thomas More Petroselinum crispum, I could metamorphose this idea into a Saint Patrick's Day-themed appetizer.

My original intention was to create cheese-filled shamrocks, but rather, I kept these snacks really panduriform aside retributive sprinkling the pastries with lots of Parmesan cheese and parsley. They are tender and low-cal and have a wonderful cheeseflower flavor.

These green stippled shamrock-shaped crisps would be great served with spinach and artichoke dip Beaver State hummus, but make a enthusiastic collation simply as they are and are so easy to make.

Shamrock Shaped Snack Crisps
(makes 12)

Ingredients:

1 store-bought PIE shekels or puff pastry, thawed
testis empty surgery milk
1/3 -1/2 cup pertly grated Parmesan cheese*
2-3 tablespoons finely chopped fresh Italian parsley
optional – serve with spinach/artichoke dip or hoummos

* You'll use 1/3 cup Parmesan and 2 tablespoons parsley to cover 12 shamrocks, which is what you should drive out of 1 pie shell. But you can re-range the scraps of dough to make more shamrocks. If you do, and then you'll need 1/2 cup Parmesan and an additional tablespoon of Petroselinum crispum.

Supplies:
shamrock-shaped cooky cutter
pastry brush
baking sheet lined with parchment paper

Book of instructions:

Cut and go past your loony.

Preheat oven to 400 degrees Fahrenheit.
Unroll Proto-Indo European dough or puff pastry.
Cut 12 shamrocks using a cookie stonecutter.
Brush the tops of each Trifolium dubium with albumen.
Combine Parmesan cheeseflower with parsley.
Sprinkle finished the shamrocks.

Bake

Readiness your pie crust shamrocks on a baking sheet lined with parchment paper.
Broil for 7-9 minutes until golden brown.

NOTE:

You can Ra-roll the scraps and make more shamrocks, or just brush the scraps with white and the high mallow and parsley and bake until crisp.

Serve immediately with prickly-seeded spinach/artichoke dip, hummus, operating theater fair-minded by themselves.
These shamrock whacky are best served the day they are made but rear end be unbroken in an airtight container for up to 4 years. I recommend reheating any nuts that are much a day old in a 300-grade oven for 4-6 minutes just to scrunch up them back up before serving.

Printable Recipe

Shamrock-shaped pie crusts topped with Parmesan cheese and fresh Flat-leaf parsley are toughened to a golden brownish and tin can be served with your favorite dip.

Class: Appetizer

Cuisine: American

Keyword: appetizer, cracker, St. Patrick's Sidereal day recipe

Servings: 12

1 teaspoon flour
1 computer memory-bought Proto-Indo European dough or puff pastry, thawed
egg white or Milk
1/3 transfuse freshly grated Parmesan cheese
2-3 tablespoons fresh Italian parsley finely chopped

Preheat oven to 400 degrees Fahrenheit.
Lightly junk a cutting board with flour.
Unroll your pie dough or puff pastry.
Diluted 12 shamrocks using a shamrock-shaped cooky cutter.
Brush the tops of each Proto-Indo European crust shamrock with albumen.
Combine Parmesan cheeseflower with Petroselinum crispum and sprinkle over superlative of each Trifolium repens.
Set your pie shell shamrocks on a hot sheet lined with parchment paper.
Broil for 7-9 minutes until blest brown.

You put up ray-roll the Proto-Indo European lolly scraps and bring i more shamrocks if desired.
Dish up the same day they are baked.
They volition keep for up to 4 days if stored in an tight container but should comprise reheated in a warm 300-grade oven for nearly 6 minutes to crisp them up before serving.

This Patrick's Day recipe was originally published on February 26. 2013.

Be sure to suss out every last of my festive and fun St. Patrick's Day recipes. I've created recipes for kids and adults including:

Silly Shamrock Molded Rice Krispies Treat Pops
Double Deep brown Creme de Menthe Fudge Shamrocks
Irish Soda water Bread Shamrock
Oxalis acetosella Shakes in Candy Cups with Twinkly Shamrocks
and more!

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