Parmesan Crisps with Smoked Turkey
- 1 cup finely shredded Parmesan cheese
- Freshly ground pepper
- 4 ounces low-sodium smoked turkey breast, thinly sliced
Heat a large nonstick skillet or griddle over medium-low heat. For each crisp, shape 2 tablespoons cheese to make a mound; drop it into the hot skillet. Repeat with remaining cheese for a total of 8 mounds, leaving 2 inches between each in the skillet. (Work in batches, if necessary.) Gently flatten mounds with the back of a spoon or spatula. Cook without disturbing them until they are crisp and golden, turning if necessary to cook evenly. (You may not need to turn them over, depending on how thick they are.) Carefully remove crisps from skillet; cool on waxed paper (crisps will become firm as they cool). Season to taste with pepper. Top with turkey. Serves 8.