PARMESAN CHEESE STRAWS

PARMESAN CHEESE STRAWS image

Yield 28 pieces

Number Of Ingredients 6

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Ingredients1/2 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

Steps:

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.