Pizza Tuiles

Author: Canadian Living

Drain olives and sun-dried tomatoes, then pat dry before chopping. Store tuiles uncovered on rack to keep them crisp.

  • Portion size 30 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2010

Ingredients

  • 1/2 cup finely grated Parmesan cheese
  • 1/4 cup unsalted butter softened
  • 2 tablespoons finely chopped oil-cured black olives
  • 2 tablespoons finely chopped oil-packed sun-dried tomatoes
  • 1 teaspoon dried oregano
  • 2 egg whites
  • 3 tablespoons all-purpose flour

Method

In bowl, combine cheese, butter, olives, tomatoes and oregano; stir in egg whites. Stir in flour to make thick paste.

Using 2-1/2-inch (6 cm) round cutter as guide, draw 8 circles on parchment paper. Turn paper over and place on baking sheet.

Place heaping 1 tsp (5 mL) batter in centre of each circle. Using palette knife, spread thinly to fill circle.

Bake in 325°F (160°C) oven until golden and bubbly on edges, about 8 minutes. Transfer to rack and let cool. Wipe off paper template and repeat with remaining batter.

Nutritional facts Per cookie: about

  • Sodium 47 mg
  • Protein 1 g
  • Calories 27.0
  • Total fat 2 g
  • Potassium 14 mg
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pizza Tuiles

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