Looking for an easy savory snack to make for a party or a lazy weekend afternoon? These buttery and flaky pie crust crackers are studded with earthy mushrooms, fragrant rosemary, and nutty parmesan cheese! Great for eating with cheese and olives or all by themselves!
Do you ever have leftover pie crust? I don’t usually because I but the pre-made refrigerated crusts that are already in the perfect round shape for my pie or tart.
Occasionally I make my own dough from scratch. When I do, I make a few and wrap them tightly for a nap in the freezer.
Homemade is always best but I love a great shortcut that I know is affordable, saves time, and most importantly, tastes great.
If you find yourself with some leftover pie crust scraps after making your recipe, or if you are looking for a new and easy snack, these savory and earthy pie crust crackers are just the thing you need!
USES FOR LEFTOVER PIE CRUST
There are plenty of uses for leftover pie crusts or crust scraps so don’t feel like you need to throw them away. You can make a few different items to snack on like:
- crunchy soup toppings
- toppings for a salad
- toast and crush for bread crumbs
- breakfast pastries if you have enough leftover
My favorite by far are cookies and crackers. There are so many possibilities, flavor combinations, and you don’t need a lot of crust dough to make them work.
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INGREDIENTS FOR PIE CRUST CRACKERS
- refrigerated pie crust
- parmesan cheese
- dried mushrooms
- salt & pepper (if desired)
HOW TO MAKE PIE CRUST CRACKERS
ONE: Preheat oven to 425F Unroll one pie crust or roll out a homemade dough.
TWO: Sprinkle with cheese, mushrooms, and rosemary. Cover with second dough round.
THREE: Roll with a rolling pin to “smash” the ingredients into the two crusts, forming one crust. Cut into shapes with cookie cutter or knife.
FOUR: Place on a parchment-lined baking sheet. Brush with egg wash (egg beaten completely with a little water added). Bake for 12 minutes, rotating half thru, until golden brown.
FIVE: Remove from oven and let cool completely. Store in an airtight container for up to a week. Enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Using a pre-made pie crust makes this recipe even easier. I love that the package contains 2 crusts because that gives me 2 options to make.
Check out all these items that you can add to your pie crusts to make amazing savory pie crust crackers.
PIE CRUST CRACKER FLAVOR OPTIONS:
- parmesan cheese
- Manchego cheese
- sharp cheddar cheese
Any combination of these items is sure to result in a delicious cracker or cookie! My next pie crust cracker is surely going to have dill and onion in it!
HOW TO STORE PIE CRUST CRACKERS
These crackers will last for up to 4 days if stored at room temperature in an air tight container.
I do not recommend freezing these as any condensation can make them soggy.
CAN I USE FRESH MUSHROOMS?
You can but I would make sure that they are thoroughly cooked, drained, and chopped fine. I would not recommend using canned or pickled mushrooms.
CAN I USE DIFFERENT HERBS?
Feel free to use any herb you like. I just happen to have a hedge of rosemary bushes out my front door so I like to use it a lot.
WHAT IS THE BEST CHEESE TO USE?
Because you want to keep the moisture level as low as possible, I would recommend a harder cheese like parmesan, Romano, asiago, or a Manchego and grate it fine.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
MORE EASY PARTY SNACKS
- Garlic Butter Mushrooms
- Stuffed Mushrooms
- Grapefruit Rosemary Punch
- Garlic Parmesan Chicken Wings
- Rosemary Pepitas
- 2 pie crusts (room temperature)
- 1/3 cup Parmesan cheese (grated)
- 1 tablespoon fresh rosemary (chopped fine)
- 1/4 cup dried mushrooms (chopped small)
- 1 egg for egg wash
- Preheat oven to 425F
- Unroll one pie crust or roll out a homemade dough.
- Sprinkle with cheese, mushrooms, and rosemary.
- Cover with second dough round.
- Roll with a rolling pin to "smash" the ingredients into the two crusts, forming one crust.
- Cut into shapes with cookie cutter or knife.
- Place on a parchment-lined baking sheet.
- Brush with egg wash (egg beaten completely with a little water added)
- Bake for 12 minutes, rotating half thru, until golden brown.
- Remove from oven and let cool completely.
- Store in an airtight container for up to a week.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 20 Serving Size: 2 crackers
Amount Per Serving: Calories: 101Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 109mgCarbohydrates: 11gFiber: 1gSugar: 1gProtein: 2g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
This recipe adapted from the original here.
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