GORGONZOLA-PARMESAN TWISTS

Gorgonzola-Parmesan Twists image

Provided by mary winecoff

Categories Breads

Time 45m

Yield 24 serving(s)

Number Of Ingredients 6

1 sheet frozen puff pastry, thawed
4 -6 prosciutto, slices thinly sliced
1/3 cup gorgonzola cheese, crumbled
2 tablespoons parmesan cheese, grated
1 1/2 teaspoons fresh thyme, chopped
1 egg, beaten to blend

Steps:

Preheat oven to 450 degrees, Line 2 large baking sheets with parchment. Roll out pastry on lightly floured surface to 12 inch square.
Arrange prosciutto in a single layer on half of pastry. Sprinkle cheeses, then thyme over. Brush egg glaze on other half of pastry and fold over onto cheese; press firmly.
Roll out pastry to 11 x 8 inch rectangle. Brush with egg glaze; sprinkle with pepper. Cut crosswise into 1/2 inch strips. Twist strips 3 times and arrange on sheets, pressing ends onto sheet to keep strips twisted. Brush twist lightly with egg glaze.
Bake until browned; about 15 minutes. Transfer to rack to cool slightly. Serve warm.

Nutrition Facts : Calories 66.4, Fat 4.6, SaturatedFat 1.4, Cholesterol 10.2, Sodium 49.9, Carbohydrate 4.8, Fiber 0.2, Sugar 0.1, Protein 1.5