Cheese Twists

Yesterday while I was baking in the kitchen, I happened to turn on the tv. Pioneer Woman had a whole show focusing on Puff Pastry and using it for appetizers and desserts. I ran (ok, maybe I took the car) to the store and bought a box of the Puff Pastry Sheets and came home and made the cheese straws that I watched her make. They were delicious! We took them to our kids house last night since Jodi was having us over for lasagna. I did change up her recipe just a bit. I added some Italian seasoning and garlic. All of us thought they were so good that I will be making them and serving them with olive tapenade for bunco next month.

1 sheet of Pepperidge Farm Puff Pastry, thawed (follow directions on box for thawing)

When the sheet is thawed and you are able to unfold it, lay it out on a piece of lightly floured wax paper. Using a rolling pin, roll out the sheet a little to where it becomes a little thinner and larger  rectangle.

Using softened butter or olive oil, (i used butter) spread the butter or oil all over the puff pastry. I sprinkled some garlic powder over the butter. Spread about 1 cup of parmesan cheese over the sheet. Then using about 1 cup cheddar cheese, sprinkle that over the parmesan.  Shake some Italian seasoning over the cheeses. Then using the rolling pin, roll the cheese into the pastry sheet, so that the cheese sticks to the pastry more. Cut the sheet in half vertically, then horizontally until you get 12 strips. Twist each strip and place on a lightly greased baking sheet. Using an egg wash, (that is just taking an egg, add about 1 table water and stir until egg is blended with water) rub egg wash over the twist with a pastry brush to give the pastry a golden brown color.

Place in a preheated 425 oven for about 12 minutes or until each twist is golden brown.

Place on wire rack to cool and serve along side olive tapenade, or salad sticks or just plain as an appetizer.


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