lb parmesan cheese, and romano cheese blend (1 slightly teaspoon per cracker)
lb bacon, rashers cut in 1/2 (thin-sliced bacon, this will probably be more than you need)
Serving Size: 1 (75) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 295 g70 %
Total Fat 32.8 g50 %
Saturated Fat 12 g59 %
Cholesterol 50.8 mg
Sodium 921.4 mg
Dietary Fiber 0.5 g1 %
Sugars 1.9 g7 %
Protein 15.5 g
Begin by laying crackers on a cookie sheet, face up.
Now just spoon 1 teaspoon of cheese over each cracker. Repeat on each cracker until they're all covered.
Now it’s time to assemble! Wrap 1/2 piece of bacon around each cracker -- being careful to completely cover the cracker. You want it to fit snugly, but don’t stretch it too tight as you wrap (try not to have exposed ends).
Place the little delights on a baking sheet with a rack, and place the pan in a 250-degree oven for around 2 hours (yes, that's right! This is not a misprint! - anywhere from 1 1/2 hours to 2 hours is good - you want them to be quite 'dry').
Note: According to the Pioneer Woman - They’re flavorful, crispy, and delicious. And the great thing about these is, you can make them way ahead of time, then store them in a large Ziploc in the freezer. Then, when you’re ready to serve them, just thaw and warm in the oven for about 10 minutes.
Now I admit, there’s really nothing nutritionally redemptive about these appetizers. The bacon fat seeps into both the cheese and the cracker, and they’re positively loaded with calories.