Olive and Roasted Red Pepper Crackers
Homemade crackers are an impressive (and easy) recipe for holiday entertaining. These Olive and Roasted Red Pepper Crackers are one of my favorites!
Servings: 6 servings
Calories: 241kcal
Ingredients
- 2 cups all-purpose flour or ½ all-purpose and ½ whole-wheat
- 1 tsp sugar
- 1 tsp salt
- 1 tsp dried oregano
- 4 Tbsp cold unsalted butter, cut into ¼” cubes
- 3 Tbsp green olives finely minced
- 2 Tbsp roasted red peppers finely minced
- ½ cup + 2 Tbsp milk
- olive oil and sea salt for topping crackers
Instructions
- Preheat oven to 375°F.
- Line 2 baking sheets with parchment paper; set aside.
- Using a medium bowl, add the flour, sugar, salt and oregano; whisk until well combined.
- Using a pastry cutter (or 2 forks), cut in the butter into the dry ingredients until no large pieces remain.
- Add the remaining ingredients (minced green olives, minced roasted red peppers, and milk) to the bowl; stir until evenly mixed.
- Turn the dough out onto a well-floured countertop. Roll dough to about ¼” thickness. Using a knife or pizza cutter, cut the dough into 2”x2” squares. (Tip: I prefer to make these crackers as thin as possible so that they become crispier when baked. Just watch them closely to ensure they don't burn!)
- Using a large spatula, transfer the crackers onto the parchment-lined baking sheets. Using a small fork, prick the top of each cracker 1-2 times.
- Lightly brush tops of crackers with olive oil and sprinkle with a small amount of additional sea salt.
- Bake at 375°F for 24-26 minutes, or until crackers are golden brown. Let crackers cool completely before serving.
Nutrition
Calories: 241kcal | Carbohydrates: 34g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 528mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg
