Cheese Croutons For Italian Wedding Soup - cooking recipe

Ingredients

12 eggs, beaten
1/4 cup romano cheese
3/4 lb provolone cheese or 3/4 lb swiss cheese, shredded
6 teaspoons baking powder
1 teaspoon salt
1/2 cup flour

Preparation

Mix all ingredients together and pour into a greased and floured jelly roll pan. Bake for 30 minutes at 350*.
When cool, cut into very small squares and serve in your soup.
These freeze well in ziploc bags.