Best Parmesan Rounds Recipes

PARMESAN POTATO ROUNDS

Steps:

• Pour butter into a 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. In a plastic bag, combine flour, cheese, salt and pepper. Shake a few potato slices at a time in the bag to coat with the flour mixture. Place potatoes in a single layer over the butter. Bake at 375° for 30 minutes. Turn slices and sprinkle with Italian seasoning. Bake 30 minutes more or until tender.

PARMESAN ROASTED ZUCCHINI ROUNDS

Steps:

• Line a baking tray with foil, and spray with non-stick spray. (Toaster oven works great for this if it has a baking tray).
• Arrange zucchini in a single layer and drizzle with olive oil, rub them down and turn to coat both sides with a thin coating of oil.
• Sprinkle with salt and pepper. Then top each round with a generous pinch of parmesan.
• Broil in 450 degree oven for 5-8 minutes, or until cheese is melted and golden. (Cook times may vary depending on oven, so keep an eye on it).

EASY PARMESAN POTATO ROUNDS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Butter a small baking dish.
• Place a layer of sliced potatoes in the bottom of the dish, then season with salt, pepper and a little garlic powder.
• Sprinkle with some sliced onions.
• Drizzle with a little melted butter.
• Repeat layering in the same matter ending up with a layer of potatoes.
• Drizzle the top layer of potatoes with melted butter, and then sprinkle with parmesan cheese.
• Bake uncovered for about 30 to 35 minutes, or until potatoes are tender and golden brown.
• Delicious!

PARMESAN CHEESE ROUNDS

Steps:

• Preheat the broiler to 425 degrees F.
• With a 2 1/8-inch cookie cutter, cut 2 rounds out of each slice of bread. Arrange the rounds on a baking sheet and place 5 inches from the heat source. Toast the bread on one side until they are golden brown, 3 to 5 minutes.
• Using a whisk, mix together the mayonnaise and Parmesan in a small bowl. Remove the bread from the oven and turn the rounds over to the untoasted sides. Spread each with a thin layer of mustard. Put 1 onion slice on top and cover with about 1 teaspoon of the mayonnaise mixture, spreading the mixture across the onion and bread.
• Broil until golden, about 1 minute. Never take your eyes off these; the time varies with different ovens. Work in batches of 24 rounds. Serve one batch hot while the next is cooking.

PARMESAN POTATO ROUNDS BAKE

Steps:

• Place half of the potatoes in a greased 2-qt. or 11x7-in. baking dish. Top with onion and remaining potatoes; drizzle with butter. Sprinkle with Parmesan cheese, salt, pepper and garlic powder. Bake, uncovered, at 450° for 25-30 minutes or until the potatoes are golden brown and tender.

GRILLED PORTOBELLO MUSHROOM EGGPLANT PARMESAN ROUNDS RECIPE - (3.9/5)

Steps:

• Preheat oven to 425 degrees. Salt sliced eggplant and let rest in colander for about 20 minutes while oven is heating. Rinse and pat eggplant slices dry. Brush with 1 tablespoon olive oil and arrange on baking sheet. Roast for 15 minutes, flipping after 10 minutes. Meanwhile prepare mushroom caps. Wipe caps clean and then brush both sides with remaining olive oil. Sprinkle each side with salt and pepper and place on grill pan gill side down. Grill caps for about 2 ½ minutes on each side on high heat with grill pan covered with a lid. Assemble rounds. Mix together the mozzarella and parmesan and divide mixture into two small bowls. Set aside. Spoon a tablespoon of sauce onto grill side of mushroom caps then layer eggplant and a pinch of cheese mixture from one of the bowls on top of sauce. Repeat, alternating sauce, eggplant and cheese on all caps, ending with sauce, then one slice of tomato if desired. Top each round with the remaining cheese from the second bowl. Broil in oven for about 4 to 5 minutes until cheese is bubbly.

PARMESAN POTATO ROUNDS

Steps:

• Pour butter into a 15 1/2 x 10 1/2 1 inch pan.
• In a plastic bag combine flour, cheese, salt and pepper.
• Shake a few potato slices at a time in bag to coat.
• Place potatoes in a single layer over butter.
• Bake at 375 degrees for 30 minutes.
• Turn slices and sprinkle with Italian seasoning.
• Bake 30 minutes more.

SAVORY PARMESAN SHORTBREAD ROUNDS

Steps:

• Preheat oven to 350°F. Line baking sheet with parchment paper. Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in processor. Add butter and, using on/off turns, process until dough begins to come together. Gather dough into ball. Divide dough in half. Roll each half into 12-inch log, and cut each log into 1-inch pieces. Roll each piece into ball. Arrange dough balls on prepared baking sheet, spacing about 1 1/2 inches apart. Press each ball into 2-inch-diameter round. Sprinkle remaining 2 tablespoons Parmesan cheese over.
• Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes. Transfer shortbread rounds to rack and cool completely. DO AHEAD: Shortbread rounds can be made 1 week ahead. Store rounds in airtight container at room temperature, or freeze up to 1 month.

CRISPY PARMESAN POTATO AND GREEN ONION ROUNDS

Steps:

• Set oven to 400°F (set rack to bottom position).
• Melt the butter in the microwave.
• Generously spray a 15 x 10-inch baking sheet with cooking spray, then drizzle a small amount of butter over the cooking spray (I use the non-stick heavy-duty foil for this).
• Layer the thinly sliced potatoes in the bottom of the baking sheet overlapping slightly.
• Sprinkle with lots salt, black pepper and garlic powder.
• Drizzle the melted butter over the potatoes, then evenly sprinkle with green onion.
• Sprinkle generously with grated Parmesan cheese.
• Bake uncovered for about 20-25 minutes, or until the potatoes are just fork tender (watch closely the thinner your slices are the faster they will cook!).
• Lift off using a spatula.
• Delicious!

SAVORY PARMESAN SHORTBREAD ROUNDS

Steps:

• Pre-heat oven to 350*.
• Line baking sheet with parchment paper.
• Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in food processor.
• Add butter, and using pulse, process until dough begins to come together.
• Gather dough into a ball.
• Divide dough in half. Roll each half into 12-inch log.
• Cut each log into 1-inch pieces.
• Roll each piece into a ball and arrange on baking sheet about 1 1/2 inches apart.
• Press each ball into 2-inch diameter rounds.
• Sprinkle remaining 2 Tbsp Parmesan cheese over.
• Bake shortbread rounds until tops are dry and bottoms are golden brown; about 20 minutes.
• Transfer rounds to rack and cool completely.
• NOTE: Can be made 1 week ahead and stored in airtight container at room temperature, or freeze up to 1 month.

QUICK POLENTA ROUNDS WITH SAGE BUTTER AND PARMESAN

Steps:

• Spray or spread cooking oil on the bottom and sides of a broiler-safe baking dish.
• Cut polenta in 1/4" thick disks. Place these disks on the bottom of the greased baking dish, overlapping them slightly so that there is no space in between disks.
• Sprinkle cheese evenly across the polenta.
• In a skillet, melt butter over medium heat. Add olive oil. When the butter/oil mixture is fully heated, immediately add sage, stirring constantly. Cook for no more than 30 seconds.
• Add chopped garlic and sauté very briefly, until garlic starts to perfume the oil but has not yet browned. Add a pinch of salt and pepper. Remove from heat and drizzle over polenta.
• Broil for 3-5 minutes.

PARMESAN ROUNDS

Steps:

• Using a round cookie cutter, make four 1 1/2" circles per slice of bread.
• Butter each slice on one side.
• Broil, turning once until lightly toasted.
• In a small bowl combine the remainder of ingredients until smoothly blended.
• Spread 1 tsp on the buttered side of each "toast".
• May be frozen in an airtight container at this point - do not thaw before broiling.
• Broil 4" from heat for 3-5 minutes or until golden brown.
• Serve hot.

ZUCCHINI PARMESAN ROUNDS

Steps:

• 1. Place 1 oven rack nearer the broiling element (second from top), and leave one in the middle position. Preheat oven to 425. Make sure your oven is all the way preheated before placing zucchini in.
• 2. Toss zucchini rounds with olive oil, then season with garlic powder, salt & pepper, and Italian seasoning (if using).
• 3. Place rounds on parchment-lined baking sheet and top with parmesan cheese. bake 5 minutes.
• 4. Turn oven to broil and place pan on rack nearer the broiling element. Broil for about 3 minutes, watching closely, until cheese is melted and bubbling and beginning to turn golden.
• 5. Remove from oven and serve immediately.

EASY, CRISPY PARMESAN POTATO ROUNDS

Steps:

• Heat oven to 400.
• Line a baking sheet with parchment paper.
• In a shallow bowl, combine cheese, cornstarch, garlic powder, onion powder, paprika, salt, pepper. Set aside.
• Peel the potatoes, if desired.
• Slice potatoes about ¼ inch thick.
• Press each side of a potato slice into the cheese mixture.
• Place the slice of potato onto the prepared baking sheet, leaving a little bit of space between them.
• Repeat with remaining slices.
• Spray potatoes with cooking spray.
• Place in the oven and cook for 15 minutes.
• Flip the potatoes over, spray the second side with cooking spray, and continue to cook for another 20 mins.
• Remove from the oven.
• Serve with a side of sour cream.
• Enjoy!

BETTER CHOICE PARMESAN-ONION APPETIZER ROUNDS

Steps:

• Heat broiler.
• Mix mayo, Parmesan and onions until blended.
• Spread onto crackers; place on baking sheet.
• Broil, 6 inches from heat, 2 to 3 min. or until mayo mixture is bubbly and golden brown. Serve warm.

PESTO-PARMESAN BREAD ROUNDS

Steps:

• 1. Preheat Broiler. Slice the bread into 3/4" slices on a slight diagonal. Place in one layer on baking sheet. Place under broiler and cook for up to 5 minutes until slices are golden brown and lightly toasted (*watch carefully so bread does not burn!)
• 2. Mix together Mayonnaise, Pesto, Garlic, Parmesan cheese, and Mozzarella cheese, plus salt and pepper to taste.
• 3. Remove toasted bread rounds from oven, and turn over to untoasted side.
• 4. Slather each piece with a generous amount of the mayo-pesto mixture. (Use all of the mixture equally between the slices of bread).
• 5. Turn oven to Bake (350 deg. F.). Place bread rounds in the oven and bake for about 5 to 7 minutes, until mayo-pesto mixture gets slightly puffy and "melty".
• 6. Turn broiler back on. Broil for about 2-3 minutes, until Mayo-Pesto mixture gets bubbly and golden. Remove from oven.
• 7. Serve hot from the oven or at room temperature. If desired, garnish with one of the suggested items listed above. These are delicious!

PARMESAN ZUCCHINI ROUNDS

Steps:

• Divide eggs, flour, and parmesan cheese between three medium-sized bowls. Whisk both eggs.
• Slice zucchini into round, uniformly thin slices either with a sharp knife or mandolin. Toss zucchini slices in egg, then a thin layer of flour. Then, toss in egg again, followed by parmesan cheese.
• Place vegetable oil into a large pan. Fire up pan to high heat and wait until the oil is sizzling hot. Sauté zucchini rounds 2 minutes per side. Lightly sprinkle salt and pepper on each side. Once finished, set on a paper towel to absorb oil and let cool for five minutes.

CRISPY PARMESAN ROUNDS

Steps:

• 1. Preheat oven to 300 degree. Line a large bakig sheet with parchment paper or foil. Draw eight 4-inch circles on the paper or foil, spacing at least 1-inch apart. In a small bowl, combine cheese and pepper. Divide mixture among circles, spreading evenly to edge of circle.
• 2. Bake 10 to 15 minutes or until cheese is melted and just beginning to brown on the edges. Cool on baking sheet. Carefully remove cheese rounds from parchment paper or foil.

PARMESAN POTATO ROUNDS

Steps:

• Place half of the potatoes in a greased 2 qt or 11 x 7 inch baking dish.
• Top with onion and remaining potatoes; drizzle with butter.
• Sprinkle with Parmesan cheese, salt, pepper and garlic powder.
• Bake, uncovered, at 450 degrees for 25-30 minutes or until the potatoes are golden brown and tender.

PARMESAN-WALNUT ROUNDS

Steps:

• In a large bowl, combine the cheese, flour and cayenne; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork just until moistened. Shape into two 6-in. logs. In a shallow bowl, combine walnuts and parsley. Roll each log in walnut mixture to coat edges., Cut each into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 12-15 minutes or until bottoms are lightly browned. Remove to cool wire racks to cool.