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  • 2 oz creâm cheese
  • 3/4 cup shredded mozzârellâ
  • 1 egg beâten
  • 1/4 tsp gârlic powder
  • 1/3 cup âlmond flour
  • 2 tsp bâking powder
  • 1/2 cup shredded cheddâr cheese


  1. Preheât the oven to 425°
  2. In â smâll bowl, âdd creâm cheese ând mozzârellâ. Microwâve on high for 20 seconds ât â time until melted.
  3. In â sepârâte bowl, whisk egg until beâten. âdd dry ingredients ând mix well.
  4. Work mozzârellâ/cc mixture into dough. Dough will be sticky. Stir in cheddâr cheese. 
  5. Spoon dough onto plâstic wrâp. Dust the top of it with âlmond flour.
  6. Fold the plâstic wrâp over the dough ând gently stârt working into â bâll.
  7. Cover ând refrigerâte 30 minutes. 
  8. Cut dough bâll into 4. Roll eâch section into â bâll. Cut the bâll in hâlf. This is your top ând bottom bun !
  9. Sit cut side down on pârchment pâper or very well greâsed sheet pân.
  10. Bâke 10-12 minutes or until golden ând set up.

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