Rosemary Romano Ribbons

By aaformby

Thaw Time: 40 minutes Cool Time: 2 minutes
Prep Time: 15 minutes Makes: 18
Bake Time: 15 minutes

Ingredients

• 1/4 cup grated Romano cheese
• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 2 tablespoons chopped fresh rosemary leaves
• 18 wooden skewers (8-inch)

Preparation

Step 1

Heat the oven to 400°F.


Sprinkle a work surface with 2 tablespoons cheese. Unfold the pastry sheet on another the work surface. Brush the pastry sheet with water. Place the pastry sheet, wet-side down, onto the cheese. Brush the pastry sheet with water. Sprinkle with the remaining cheese and rosemary. Press the cheese mixture lightly into the surface of the pastry with a rolling pin.

Cut the pastry sheet crosswise into 18 (1/2-inch) strips. Thread the pastry strips accordion-style on the skewers. Place the skewers onto 2 baking sheets.


Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on wire racks for 2 minutes. Carefully remove the skewers from the pastries.


Serving Suggestion: For a unique presentation, you can leave the pastries on the skewers and stand them in a pretty vase or glass.