PARMESAN CHEESE TWISTS

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Parmesan Cheese Twists image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 28 servings

Number Of Ingredients 6

1/2 of a 17.3-ounce package Pepperidge FarmĀ® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano leaves, crushed

Steps:

  • Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese, parsley and oregano in a small bowl.
  • Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x10-inch rectangle. Cut in half lengthwise. Brush the halves with the egg mixture. Top 1 half with the cheese mixture. Place the remaining half over the filling, egg-side down. Roll gently with a rolling pin to seal.
  • Cut the pastry crosswise into 28 (1/2-inch) strips. Twist the strips and place on a baking sheet, pressing down the ends. Brush the pastries with the egg mixture.
  • Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.
  • Tip: To make ahead, place the unbaked twists onto a baking sheet and brush with the egg mixture. Cover and freeze until firm. Remove the frozen strips from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month. Bake the frozen pastries on a baking sheet at 400 degrees F for 15 minutes or until the pastries are golden brown.

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