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Decatur, Georgia

Member since Dec 2007

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Reviewed High-Tech Crackers

Sep 25, 2012 in Food Network Community Toolbox on

I've made these numerous times, I use my pasta roller to get the dough as thin as I'd like and it goes very quickly. I do vary the toppings each time and they should be baked until they are nice and dark at the edges to get the best flavor. They are a simple wheat-y cracker and go great with cheeses or dips."

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