Parmesan Sun Dried Tomato Crackers

Our classic homemade Cheez-Its are consistently one of the most popular recipes on our website (so popular that they made it into our cookbook!). We decided to experiment with some new flavors, and landed on these Sun Dried Tomato and Parmesan crackers, which we call "pizza cheez-its" at our house! They're super crisp, cheesy, salty and surprisingly quick and easy to make.

If you took all of the flavors of pizza and put them into a cracker, it would be these. They're packed with tomato flavor (sun dried tomatoes pack a big punch!), plus oregano, lots of cheese, and red pepper flakes for a hint of spice.

Store-bought cheez-its are good, but we promise our homemade ones are even better! They're cheesier, taste better and they're really not too challenging to make. This recipe is always a huge hit with our whole family!

We originally tried making these as slice and bake crackers with feta instead of parmesan, similar to our slice & bake cheddar cheese coins. The feta tasted good, but was too moist, so the crackers didn't get crisp enough.

Parmesan was an excellent alternative, and made them taste more like pizza versus a Mediterranean-inspired flavor profile. Rolling them into a sheet and cutting into square crackers was also much easier, so that's what we went with! We know you'll love these as much as we do.

If you love making homemade crackers as much as we do, check our our Homemade Rosemary Olive Oil Crackers or these copycat Raincoast Crisps next.

Jump to:

• What You'll Need to Make this Recipe
• How to Make this Recipe
• Storage
• Lexi and Beth's Best Tips and Tricks
• More Homemade Cracker Recipes
• 📖 Recipe
• 💬 Reviews

What You'll Need to Make this Recipe

• Parmesan cheese: Be sure to use freshly grated parmesan, not the granular stuff from the container, this will help to ensure the crackers have the right amount of moisture.
• White cheddar: We used white cheddar to allow the color of the sun dried tomatoes to come through, but you could also use yellow cheddar or mozzarella.
• Sun-dried tomatoes: Be sure to thoroughly drain off the oil on these and pat them dry a bit with a paper towel.
• Milk: You can use regular milk or oat milk in this recipe. If you crackers seem too dry and crumbly, use a little more than is recommended in the recipe card below.
• All-purpose flour
• Unsalted butter
• Kosher salt, red pepper flakes, oregano

How to Make this Recipe

Preheat your oven to 375˚F / 190˚C.

To the bowl of a food processor, add the cheeses, kosher salt, oregano, red pepper flakes, flour, butter, and sun dried tomatoes. Pulse until the butter is broken down into lentil-sized pieces.

Add in the milk and pulse until incorporated. The dough should stick together when pressed between your fingers. Then turn the dough out onto a lightly floured work surface and knead briefly until you can form a solid block of dough.

Lightly flour a work surface and roll out the dough on top of it until you achieve a roughly 20"x15" (50x40-cm) rectangle.

Using a knife or fluted pastry cutter, cut the sheet of dough into ¾" rectangles. Use a wooden dowel to dock a hole into the center of each cracker, then sprinkle with kosher salt.

Move to a parchment-lined sheet pan and bake for roughly 15-20 minutes, until the bottoms of the crackers are just starting to brown. Move to a wire baking rack and let them cool completely before enjoying.

Storage

To keep these crackers crisp, move them to an airtight container once they're completely cooled. They should keep for a week, but we bet you they won't last that long!

Lexi and Beth's Best Tips and Tricks

• We'd recommend using a food processor for bringing the dough together. If you don't have a food processor, you can use your hands, a stand mixer, or a hand mixer.
• If the dough looks super crumbly and dry after processing/mixing, add milk until you can smush the crumbs together and a soft and pliable dough forms. It should look and feel like a dense play-doh.
• You'll want to roll the dough fairly thin - somewhere between ⅛" and 1/16" should be perfect.
• These cooking time on these will vary depending on how thick they're rolled, so be sure to keep an eye on them. Check after 12 minutes and then every 2 minutes after that.
• Use a fluted pastry cutter to get those trademark edges.
• Add salt before cooking in the oven. The salt won't stick if you add it afterwards!

More Homemade Cracker Recipes

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