1. In food processor bowl process 2 cups KELLOGG'S CORN FLAKES® cereal and cheese until crumbly. Add butter. Process until combined. Add flour, salt and cayenne pepper. Process until dough forms.
2. Turn out onto lightly floured surface. Knead for 5 to 6 strokes. Shape into long rolls with 1-inch diameter. Wrap in plastic wrap. Refrigerate at least 2 hours.
3. Remove plastic wrap. Cut rolls into 1/4-inch-thick slices. Place on ungreased baking sheets. Sprinkle crushed cereal on tops. Bake at 400degreesF about 10 minutes or until lightly browned. Transfer to wire rack. Cool completely.
*Note: If desired, instead of using unsalted butter, use lightly salted butter and decrease the salt to 1/4 teaspoon.
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®, ™, © 2010 Kellogg NA Co.
Recipe courtesy of Melissa d'Arabian for Kellogg Company