You can bake these a day ahead, and store them in individual zip-top plastic bags. You’ll need to move quickly to shape them when they come out of the oven, so make them one at a time.
Photo by: Tina Cornett
Place a 12-inch square of parchment paper on a baking sheet. spread 1/2 cup shredded Parmesan cheese onto the parchment paper, patting it into an 8 1/2-inch circle.
Note: Don’t use grated cheese in this recipe—only shredded will work.