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Parmesan Cheese Straws
- Prep Time: 20 Minutes (Total Time 32 Minutes)
- Serving Size: 9
- 1 Eggs
- 1 tablespoon Water
- 1 Frozen Puff Pastry Sheet, Thawed (Half Of 17.25 Ounces Package)
- 1/2 cup KRAFT 100 Percent Grated Parmesan Cheese, Divided
- 1/2 teaspoon Ground Red Pepper (cayenne), Divided
PREHEAT oven to 400°F. Beat egg and water with wire whisk until well blended; set aside. Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle; cut in half lengthwise. Brush both pastry halves lightly with some of the egg mixture. Sprinkle 1/4 cup of the cheese and 1/4 tsp. of the pepper evenly over one of the pastry pieces; cover with remaining pastry piece, egg-side down. Roll gently with rolling pin to seal two pastry pieces together.
CUT crosswise into 18 (3/4-inch-wide) strips. Twist each strip, then place, 2 inches apart, on greased baking sheets, pressing down ends of pastry strips to baking sheet to secure. Brush with remaining egg mixture; sprinkle evenly with remaining 1/4 cup cheese and remaining 1/4 tsp. pepper.
BAKE 10 to 12 min. or until golden brown. Serve warm or cooled to room temperature.
KRAFT KITCHENS TIPS
Freeze unbaked cheese straws on baking sheet 1 hour or until frozen. Transfer to resealable plastic bag. Seal bag and freeze up to 1 month. Bake unthawed cheese straws 15 min. or until golden brown.
Great SubstituteSubstitute 1 cup KRAFT Shredded Cheddar Cheese for the Parmesan Cheese.
RECIPE COURTESY OF KRAFT FOODS