4 oz. Parmigiano Reggiano cheese chunk, finely shredded (1 cup), divided   

Coarsely ground black pepper  

1. Preheat oven to 400°F. Line a large baking sheet with a silicone mat.  
2. Spoon 6 heaping tablespoons of cheese 3 inches apart on prepared baking sheet; pat each mound to a 2½-inch round; sprinkle with black pepper.  
3. Bake for 5 to 7 minutes or until melted and lightly golden brown. Cool on baking sheet for 30 to 40 seconds. Using a wide spatula, carefully remove and drape, pepper sides up, over a rolling pin; cool completely. 
4. Repeat with remaining cheese and black pepper. Store in an airtight container in the refrigerator for up to 3 days.  

Each serving contains: 35 calories, 2.5 g fat, 2 g saturated fat, 0 g trans fat, 10 mg cholesterol, 60 mg sodium, 0 g carbohydrates, 0 g fiber, 0 g sugar, 3 g protein. Daily values: 0% vitamin D, 6% calcium, 0% iron, 0% potassium.