Ham And Pepper Cracker Pizza. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! It uses cheddar, chili pepper, onion, cream cheese, cracker, ham. Welcome to HOUSE of FIVE, our family vlog!
Our RITZ Ham, Cheese & Cranberry Toppers bring together the great tastes of deli ham, pepper jack cheese and whole berry cranberry sauce like never before. Make these amazing Pizza Crackers for your next Big Game and you’ll be sure to have happy friends and family with full bellies. These savory, peppery crackers will wake up your taste buds. You can cook Ham And Pepper Cracker Pizza using 8 ingredients and 5 steps. Here is how you cook it.
Ingredients of Ham And Pepper Cracker Pizza
- You need of CRACKER PIZZA.
- It’s 4 slice of cream cracker biscuit or any biscuit.
- Prepare 1 cup of mix cheese ( mozarella, chedder and parmesan cheese ).
- Prepare 2 of strip thinly cured ham.
- It’s 1/2 cup of dice mix pepper.
- It’s of SPICY BUTTERY DRESSING.
- Prepare 2 tbsp of butter.
- It’s 1 tsp of fine chili powder.
They make a tasty snack paired with cheese, nuts, or fruit, and are a great addition to an appetizer platter of sliced meats, olives, and cheeses. Mix cream cheese and sour. extra vegetables and crackers. Delicious as snack or great with soups. Cut the roasted peppers into thick strips and arrange on the toasted bread with the strips of Parma ham.
Ham And Pepper Cracker Pizza step by step
- BISCUIT PIZZA.
- dice mix pepper and mix up with cheese.
- put cheesy pepper and ham strip on biscuit and broil for 10 minute till cheese melted.
- SPICY BUTTERY DRESSING.
- melt butter on pan then add fine chili powder and mix well off heat.
Thinly slice the m ozzarella and arrange on top, then grind over plenty of black. You can use any of your favorite pizza toppings on these crackers. Try diced deli ham, chopped bell pepper, or pineapple chunks. Top with bell pepper strips, sliced mozzarella and ham slices and drizzle with a little olive oil. Sprinkle with oregano leaves before serving.