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Kraft Shredded Parmesan CheeseParmesan Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes), Cellulose Powder to prevent Caking, Potassium Sorbate to protect Flavor.Keep refrigerated. Parmesan Crisps. Combine 1 cup Kraft shredded Parmesan cheese and 2 tsp. finely chopped fresh rosemary. Spoon 1 Tbsp. onto baking sheet sprayed with cooking spray; spread to flatten. Repeat to make 16 crisps. Bake 6 min. or until golden brown, turning after 5 min. Cool. Makes 8 servings. Best when used by date shown on bottom. Package contains 7 ounces, product may settle. Kraft Shredded Parmesan Cheese. Natural cheese. Per 1/4 Cup. 110 Calories. 4. 5g sat fat, 23% DV. 400mg sodium, 17% DV. 0g sugars.Long Description
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