Ingredients
- 1 cup unsalted butter
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon fresh herbs (thyme or parsley), chopped
- Optional: sautéed mushrooms or spinach for filling
Instructions
- Cream together butter and cheeses until well combined. Mix in flour, salt, and seasonings, kneading until smooth. Refrigerate for 30 minutes.
- Preheat oven to 375°F (190°C). Roll dough into small balls and press your thumb into the center of each ball to create a well.
- Sauté vegetables in a skillet until soft, mix with extra cheese, and fill each thumbprint with the mixture.
- Bake for 15-20 minutes until golden brown and bubbling. Serve warm.
Notes
Keep the size of the thumbprints consistent for even baking. Don’t overcrowd the baking tray.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian