Parmesan Cheese Twists Recipe - Allrecipes.com
Parmesan Cheese Twists Recipe
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Parmesan Cheese Twists
These cheesy Pepperidge Farm® Puff Pastry strips are so easy to make! See more
  • READY IN 1 hr

Parmesan Cheese Twists

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 28 twists Change Servings
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  • PREP

    50 mins
  • COOK

    10 mins
  • READY IN

    1 hr

Directions

  1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water. Mix cheese, parsley and oregano.
  2. 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.
  3. 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.
  4. Bake 10 minutes or until golden. Serve warm or at room temperature. Makes 28 appetizers.
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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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2009

This is the easiest recipe ever and the results are delicious! Here are my changes and substitutions: I didn't have any parsley, so I substituted French thyme. I also experimented with different toppings once the twists were on the cookie sheet and glazed with egg white. I sprinkled some with sesame seeds, some with poppy seeds and some with garlic salt. And some with a combination. Our favorite was with the sesame seeds with a pinch of garlic salt. I also experimented with the size of the twists, and truthfully, all were delightful! Perhaps the largest ones were a tad doughy, but still quite good. One extra note - we didn't care for these once they cooled off, they became somewhat flaccid. But a quick pop into the toaster oven (less than one cycle through on medium "toast") made them even crunchier and we actually preferred them reheated. Next time I make these, I will make them an hour or so before my guests arrive and then re-toast them before serving. That should buy me some time to make the main course. Thanks for posting this recipe - it's a winner!

 
Most Helpful Critical Review
Nov 24, 2008

These were delicious when made fresh, but not as good when made from frozen. I used dried parsley.

 
Sep 09, 2010

Very good. I made one batch as the recipe stated. For the second batch instead of using the cheese, I used cinnamon and sugar. Did everything else the same. Wow, great either way.

 
Sep 09, 2008

We LOVE these!!! I didn't know that this recipe was on AR (I first tried them after reading the little recipe card that came in the puff pastry box.) So, I was glad to see it here so I could review them...really - try these (and make no changes!)

 
Dec 31, 2007

This recipe saved me! I needed something quick and yummy for a Christmas party. I had puff pastry on hand and all the other ingredients. I added 1/2 tsp garlic powder to the cheese mixture simply because I love garlic. They were a hit with my family...especially all the little ones. Wonderful!

 
Feb 23, 2008

These were very good. My husband and kids loved them. I used garlic powder, salt and pepper instead of the herbs, which still gave good flavor.

 
May 17, 2010

Pretty, delicious, light and flaky. I liked the addition of the oregano, which adds great flavor, although any number of herbs or spices would be very good. I also added garlic powder, which seemed a natural for this.

 
Dec 21, 2009

Loved it! I modified recipe a little- added 1/8 cup of shredded cheddar and mozarella mix plus fresh herbs I had left from Thanksgiving, rosemary and thyme, garlic powder. The result is delicious. Going to make them for Christmas as an appetizer.

 

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