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Pimento Cheese Crisps

May 13, 2012 by The Runaway Spoon 37 Comments

You’ve had pimento cheese on a cracker, now you can have pimento cheese in your cracker. In my on-going quest to eat as much pimento cheese as possible, I arrive at these little gems. They are a hybrid of two Southern party classics – pimento cheese, the pate of the South, and the classic cheese straw. Crumbly and cheesy, with the tang of pimentos and the crunch of pecans, these are the perfect nibble with tall glass of ice tea (or short glass of bourbon). They are wonderful packed up in your heirloom Tupperware for a weekend at the lake or displayed on your heirloom silver for shower or a cocktail party. They are a marvelous standby, as you can keep the rolls in the freezer for emergencies and they make a lovely gift, wrapped up with a ribbon.

And yes, to answer the obvious question, I would serve pimento cheese crisps and pimento cheese sandwiches at the same time.

[yumprint-recipe id=’61’]Pimento Cheese: The Cookbook

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Filed Under: Breakfast And Brunch, Snacks And Starters, Southern Specialties Tagged With: cheddar, cheese, pimento cheese, pimentos, Snacks

Reader Interactions

Comments

  1. Joan@Chocolateandmore says

    May 17, 2012 at 9:27 am

    what a great idea, Pimento cheese is a staple around here, can’t wait to give this a try!

  2. Joyce Pinson says

    May 19, 2012 at 7:57 am

    These are cute! I do a cheddar cheese cracker with pecans that is very similiar. And I agree…you can’t never have too much pimento cheese! Giggles

    It was great meeting you at the Southern Food Writers conference. Get to work on that book!

  3. Jackie @Syrup and Biscuits says

    May 19, 2012 at 10:55 am

    If you’re going to pare two Southern culinary classics, nothing seems more perfectly matched than cheese straw and pimmenocheese! Genius!

  4. Meme says

    May 21, 2012 at 9:31 am

    these look soo good and perfect finger food

  5. Ashley says

    July 22, 2012 at 9:33 am

    These look delicious! I buy pimento cheese from central market and its wonderful…how would you suggest making these crisps with store bought pimento cheese?

  6. The Runaway Spoon says

    July 22, 2012 at 12:14 pm

    You can’t make these with store bought pimento cheese – the mayonaise base would be to creamy.

  7. Lauren says

    July 26, 2012 at 6:32 pm

    Can you make these without a food processor???

  8. The Runaway Spoon says

    July 26, 2012 at 6:39 pm

    Yes, mix the butter and cheese together, then cut it into the flour with two knives or a pastry blender (like you would with biscuits). Blend until it forms a soft dough, using your hands if needed. Carefully add the pimentos nd knead together.

  9. Lauren says

    July 26, 2012 at 10:16 pm

    Thanks! I made the dough tonight without the food processor.. I’m using them as an appetizer for a cookout this weekend. I baked a few off tonight for “quality control” and they were delicious! Thanks for sharing!

  10. Sue says

    August 12, 2012 at 2:28 pm

    Can you double this recipe?

  11. The Runaway Spoon says

    August 12, 2012 at 3:58 pm

    If your food processor is big enough. I frequently make 2 or 3 batches back-to-back, wiping out the bowl between them.

  12. Sue says

    August 13, 2012 at 1:27 pm

    Many thanks! I plan to try this soon.

  13. Jeanne says

    August 20, 2012 at 10:02 am

    Thank you can’t wait to try!

  14. Wanda says

    September 8, 2012 at 9:32 pm

    Is the flour all-purpose or self-rising?

  15. The Runaway Spoon says

    September 9, 2012 at 11:57 am

    All-purpose, unless otherwise specified. Enhjoy!

  16. Emily says

    September 13, 2012 at 8:38 am

    We have a nut allergy in our house. Can these be made without the pecans?

  17. The Runaway Spoon says

    September 13, 2012 at 11:47 am

    Emily – absolutely!

  18. Sue says

    October 6, 2012 at 2:56 pm

    Just took these out of the oven, may never make my bland cheese wafers again!! Wow!!

  19. Stacy says

    October 8, 2012 at 2:07 pm

    What do you mean by “scraping out all the pimento cheese pieces.” Do you not use them in the final product?

  20. The Runaway Spoon says

    October 9, 2012 at 12:37 pm

    Some of the pimento pieces tend to stick to the side of the bowl, so you want to scrape them out and add them back to the dough.

  21. AmstaffMom says

    October 28, 2012 at 7:56 pm

    I made these tonight! They were fantastic. I am wondering how to store these. Do they need to be refrigerated?

    Thanks!

  22. The Runaway Spoon says

    October 29, 2012 at 4:01 pm

    No refrigeration – just store them in an aoirthight container!

  23. LauraJ says

    October 29, 2012 at 8:30 pm

    If you freeze them, do they need to thaw out in the refrigerator before baking them or can you slice them frozen and bake them?

  24. The Runaway Spoon says

    October 29, 2012 at 11:45 pm

    Don’t thaw them completely, just leave on the counter for several minutes until you can cut slices and bake right away.

  25. Deanna says

    May 5, 2015 at 8:12 am

    My fave pimento cheese recipe uses roasted red bell pepper instead of pimentos. Do you think that would work in this? (*smile* want to make these now and not have to run to the store for a jar of pimentos)

  26. Caroline says

    September 26, 2016 at 11:09 am

    Approximately how many wafers will this recipe make assuming each wafer is 1/4″ thick?

  27. The Runaway Spoon says

    September 28, 2016 at 9:50 am

    about 3 dozen

  28. DAWNE FINEBERG says

    February 1, 2019 at 8:29 am

    sounds delish cant wait to try

  29. Neelly says

    October 14, 2019 at 12:51 pm

    Would this work with cutting with a cookie cutter instead of a log??

  30. The Runaway Spoon says

    October 15, 2019 at 5:30 pm

    Honestly, I’ve never tried. The dough is not particularly flexible and benefits from being rolled tightly and chilled.

Trackbacks

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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