Asiago Bat Crackers

These Halloween party crackers are flavored with asiago cheese and smoked paprika. Serve them on their own or with a dip. Either way, they’ll fly off your table!

Wisconsin Cheese Asiago Bat Crackers Recipe
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Active Time
40 Minutes
3 Dozen Crackers



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Asiago can be used in this recipe.


  1. Place the flour, paprika, salt and cayenne pepper into a food processor; cover and pulse until blended. Add asiago and butter; cover and pulse until mixture resembles coarse sand. Add ice water, a tablespoon at a time, pulsing after each addition until dough just holds together when pinched.
  2. Divide dough in half. Shape into two disks; wrap each in plastic wrap. Refrigerate for at least 30 minutes.
  3. Heat oven to 375°F.
  4. Roll out one disk of dough on a lightly floured surface to 1/8-inch thick. Cut with a floured bat-shaped cookie cutter. Place 1 inch apart on a parchment-lined baking sheet. Using a wooden skewer, poke two holes for eyes into each bat. Refrigerate on baking sheet for 10 minutes.
  5. Bake for 12-15 minutes or until golden brown. Cool for 5 minutes before removing to a wire rack. Cool completely. Repeat steps with remaining dough. Store crackers in an airtight container for up to 3 days.

Recipe Tip

A Wisconsin parmesan could be substituted for the asiago cheese.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Each handcrafted wheel of BelGioioso Asiago cheese is aged over five months, producing a sweet, nutty cheese with sharp flavor. It is great for baked goods, because the asiago flavor remains after baking.

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