Pepperoni and Fontina crackers from Italian American: Red Sauce Classics and New Essentials (page 44) by Angie Rito and Scott Tacinelli and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • thebingelife on October 05, 2025

    Unfortunately these were just not good. They took a long time to make but were too cheesy, salty and not crispy enough. We ended up tossing out after a few days. Maybe you’ll have better luck if you keep them in the oven longer. I won’t be attempting again though.

  • EmilyR on October 27, 2021

    Dangerously snackable and would be a great accompaniment to a crudité / charcuterie platter.

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