PARMESAN CHEESE TWISTS

 

  • Cooking Time:
  • Servings: 25
  • Preparation Time:

Ingredients

  • 1/2 pkg Pepperidge Farm Frozen 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 (i prefer italian seasoning and some garlic powder

Directions

  • Thaw pastry sheet at room temperature for 30 min. Preheat oven to 400'. Mix egg and water. Mix cheese, parsley and oregano.
  • Unfold pastry on a lightly floured surface. Roll into 14" x 10" 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 dow ends. Brush with egg mixture.
  • Bake 10 min or until golden. Serve warm or at room temperature. Makes 28 appetizers.

Notes

I found this recipe on an insert in the Pepperidge Farm Puff Pastry box

Categories: Appetizer  Bread  It's Complicated 
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