1/1 Photo of Pecorino and Pepper Coins
1 hr 5 mins
A nice little tidbit to have with cocktails. They melt in your mouth and are very tender.
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Units: US | Metric
- 1In 1-cup microwave-safe glass measure or bowl, heat wine in microwave on High 6 to 7 minutes or until reduced to 1 tablespoon.
- 2Cool 10 minutes in refrigerator.
- 3On waxed paper, combine flour, salt, and 1 cup Romano.
- 4In large bowl, with mixer at medium speed, beat margarine and sugar until creamy, about 2 minutes.
- 5Beat in wine.
- 6With mixer at low speed, beat in flour mixture until blended.
- 7On 16-inch-long sheet of waxed paper, mix pepper with remaining 1/2 cup Romano.
- 8Line 2 large cookie sheets with parchment paper.
- 9Divide dough into 8 equal pieces (each about heaping 1/4 cup).
- 10Roll each into 13" by 1/2" log.
- 11Roll logs in cheese mixture.
- 12Wrap each log in plastic wrap and slide onto cookie sheet for easier handling.
- 13Freeze at least 15 minutes or until dough is firm enough to slice.
- 14(Or, place dough in refrigerator about 1 hour.) Meanwhile, preheat oven to 350 degrees F.
- 15Remove 1 log from freezer at a time; discard plastic wrap.
- 16Cut log into 1/2-inch-thick coins.
- 17Arrange coins 1/2-inch apart, on prepared cookie sheet.
- 18Repeat with logs to fill 1 cookie sheet.
- 19Bake 15 to 20 minutes or until golden.
- 20Slide parchment onto wire rack; cool coins completely.
- 21Repeat with remaining logs.
- 22Store coins in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.
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Nutritional Facts for Pecorino and Pepper Coins
Serving Size: 1 (669 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 178.5
- Calories from Fat 103
- Total Fat 11.5 g
- Saturated Fat 2.3 g
- Cholesterol 0.0 mg
- Sodium 424.4 mg
- Total Carbohydrate 15.5 g
- Dietary Fiber 0.5 g
- Sugars 1.6 g
- Protein 1.9 g
The following items or measurements are not included:
pecorino romano cheese