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
Carefully lift the parchment paper off the baking sheet. Working quickly, invert the Parmesan circle over the prepared pot.
Carefully remove the parchment from the Parmesan circle.