Parmesan Cheese Twists

SUBMITTED BY: Campbell's Kitchen

"Twisted Pepperidge Farm® Puff Pastry strips laced with Parmesan cheese, parsley and oregano are easy to make for dinner to accompany a steak and Caesar salad. Make ahead and freeze; remove directly from freezer to oven to bake."

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PREP TIME	50 Min
COOK TIME	10 Min
READY IN	1 Hr
Original recipe yield 28 twists

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 sheet Pepperidge Farm® Puff Pastry
1 egg
1 tablespoon water
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano leaves, crushed

DIRECTIONS

Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water. Mix cheese, parsley and oregano.
Unfold pastry on lightly floured surface. Roll into 14x10-inch 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-inch) strips. Twist strips and place 2 inches apart on greased baking sheet, pressing down ends. Brush with egg mixture.
Bake 10 minutes or until golden. Serve warm or at room temperature. Makes 28 appetizers.

FOOTNOTES

TIP
To make ahead, twist strips and 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 degrees F. Place frozen strips on greased baking sheet. Bake 15 minutes or until golden.