Cheese Sticks
Ingredients
- 17.3 ounces Frozen puff pastry sheets
- 2 teaspoons Olive oil
- 1 pinch Salt to taste
- 1 pinch Black pepper to taste
- 1 pinch Cayenne Pepper to taste
- 1/4 cup Shredded sharp white cheddar cheese
- 5 tablespoons Parmigiano-Regianno cheese freshly shredded
- 1 each Parchment paper
Instructions
- 1. Thaw pastry at room temperature just until it can be unfolded, about 20 minutes. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- 2. Unfold pastry on a lightly floured surface and brush top side with oil. Sprinle evenly with salt, black pepper, cayenne, cheddar, and 4 tablespoons Parmigiano-Reggiano.
- 3. Top with plastic wrap; lay a baking sheet on top, and press cheese and seasonings firmly into dough. Remove sheet and plasitc. Cut dough into thirds along seam lines, using a pizza cutter. Cut each third lengthwise into thirds for a total of 9 strips. Cut strips in half crosswise, for a total of 18 sticks.
- 4. Put a stick, seasoned side down, on work surface. Grasp an end in each hand and twist several times to make a twist seasoned side out. Trasfer to prepared baking sheet, pressing ends into parchment to keep twists from unrolling. Repeat with remaining sticks.
- 5. Sprinkle remaining tablespoon Parmigiano-Reggiano cheese over sticks. Roll sticks gently to pick up and press in any dropped cheese. Twist and stretch as needed to make the similar in length.
- 6. Bake 10 minutes; flip once, and continue baking until browned and crips, 15 to 20 minutes more. (If stick droops when you pick it up by one end, it’s not done.) Serve warm.
