Parmesan Cheese Twists

By wpolumbo

Bread and cheese is a can't-miss combination!

Ingredients

• 1/2 pkg. Pepperidge Farm Frozen 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

Details

Servings 28

Preparation

Step 1

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" x 10" 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.

Tip: Crisps can be stored in airtight container up to 1 week.

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 over to 400°F. Place frozen strips on greased baking sheet. Bake 15 min. or until golden.