Cheddar Pepper Straws

I made these this morning for a teacher's luncheon at my daughter's school. I wanted to share the recipe. Consider variations; cheddar and course ground pepper (which is what I made above), Cinnamon and sugar and you could also add some apple jelly or apple butter with the cinnamon and sugar (yum!), pepperoni and mozzarella cheese, or how about cheddar and crumbled bacon with some basil. There are so many ways to make them. The basic recipe from Pepperidge Farms is below. Enjoy!

Parmesan Cheese Twists

Thaw: 30 minutes
Prep: 20 minutes
Bake: 10 minutes

Twisted Pepperidge Farm® Puff Pastry strips laced with Parmesan cheese, parsley and oregano are easy to make for dinner to accompany a steak and Caesar's salad. Make ahead and freeze; remove directly from freezer to oven to bake.

ingredients

1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1/4 cup grated Parmesan cheese
1 tbsp. chopped fresh parsley
1/2 tsp. dried oregano leaves, crushed

directions

THAW pastry sheet at room temperature 30 min. Preheat oven to 400°F. Mix egg and water. Mix cheese, parsley and oregano.

UNFOLD pastry on lightly floured surface. Roll into 14"x10" rectangle. Cut in half lengthwise. Brush both halves with egg mixture. Top 1 rectangle with cheese mixture. Place remaining rectangle over cheese-topped rectangle, egg-side down. Roll gently with rolling pin to seal.

CUT crosswise into 28 (1/2") strips. Twist strips and place 2" apart on greased baking sheet, pressing down ends. Brush with egg mixture.

BAKE 10 min. or until golden. Serve warm or at room temperature.

Makes 28 appetizers.


TIP: To make ahead, twist strips. Place on baking sheet and brush with egg mixture. Freeze. When frozen, store in plastic bag for up to 1 month. To bake, preheat oven to 400°F. Place frozen strips on greased baking sheet. Bake 15 min. or until golden.

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Be Inspired! -Karol :0)