Sweet and Spicy Rosemary Cheddar + Gorgonzola Pumpkin Crackers

Instructions

1. Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat or sheet of parchment paper.
2. To the bowl of a food processor, add the cheddar cheese, butter, pumpkin puree, whole wheat flour, rye flour, brown sugar, salt, rosemary, chili powder and cayenne. Pulse until the mixture is combined. Add the milk and pulse for about 30 seconds, until the dough forms a ball.
3. Add the gorgonzola cheese and pulse two to three times more. You do not want puree the cheese, you want chunks of gorgonzola throughout the dough.
4. On a lightly floured piece of parchment paper, using a floured rolling pin, roll the dough to 1/8-inch thickness. Using a pasta cutter or a pizza cutter, cut roughly 1 by 1-inch squares.
5. Transfer the crackers to the prepared baking sheet. Using the end of a sharp knife, chopstick or skewer, poke 1 hole into the middle of each cracker.
6. In a small bowl combine the pumpkin seeds, maple syrup, soy sauce, 3/4 teaspoon dried rosemary, 3/4 teaspoon chili powder and 1/4 teaspoon cayenne pepper. Toss well.
7. Divide the seeds among each cracker, sprinkle with flakey sea salt.
8. Bake for 12 to 15 minutes, or until the ends are lightly browned. Allow to cool on the baking sheet. Serve or store in an airtight container for up two weeks.