Mozzarella/Dill Home-Made Cheez-It's

At my house, on average we have between two and ten boxes of cheez-its.  We never run out.  Jeff eats them all the time and now Noah is getting into them as well.  They aren't the worst thing for you, but it's not the healthiest either.  Store bought crackers and chips always have so many ingredients, it's really hard to really know what you're eating sometimes.  I figured as much as the boys are eating these cheez-its I may as well try my hand at making some myself.  This way, I know what's in them and I can feel a little better when they do eat them.

This recipe is actually pretty simple and quick.  You can make the dough ahead of time and have it ready when you need more. The cooking time is minimal so you can whip them up whenever you so desire and they are the best when eaten warm too.

Ingredients:
8oz shredded mozzarella
4 T unsalted butter (room temperature)
1/2 t salt
1 cup flour
3 T ice water
2 T dill (chopped)
1 T garlic powder

Directions:
1. Mix cheese, salt, dill, garlic powder and butter.  Either with a hand or a stand mixer.  Both would do fine. Add flower and ice water.  Dough should be crumbly and will come together when you touch it with your hands.
2. Divide dough in two and make into balls.  Flatten the balls into disks and wrap in plastic wrap.  Refrigerate for at least a half hour.

3. Preheat the oven to 375 degrees.  Take your disks out of fridge and dust your work area and your rolling pin with flour.  Roll out to about an eight of an inch and cut into cheez-it shape and size.  I cut mine with a pasta cutter to look like cheez-its but you could use a pizza cutter as well.  You can use a toothpick to get the dot in the middle.  Put the crackers on a sheet pan.  They can be pretty close as they don't stick to each other much.

4. Bake 10-15 minutes until golden brown but be sure not to over brown them.  I put mine in for 12 minutes. Once slightly cooled you can move them onto your serving tray or store them in a ziplock bag right in front of the real cheez-its since they wont even want them anymore.  This recipe will make about seven dozen crackers but will only last about 24 hours before they're gone so make sure you sneak some while they're warm and still in your house.