| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers, Misc | 6 | Servings | |
INGREDIENTS
| 1 | 8×12" sheet puff pastry | |
| 1/4 | c | Parmesan cheese, plus |
| additional | ||
| 2 | T | Dried herbs, of your choice |
| 1 | ds | Cayenne |
INSTRUCTIONS
BAKE: 400ø Follow package directions for thawing pastry. Lay it flat on a lightly floured cutting board that will fit inside the refrigerator. Mix cheese and spices together. Sprinkle dough with cheese mixture. Fold pastry in half, pat it gently to seal the edges and middle. Roll out dough to 1/4" thick, making sure all edges and fold are sealed. Refrigerate 20 mins. Remove from refrigerator and, with a sharp knife, slice it into strips approximately 1/2" wide. Twist each strip into a corkscrew shape and place on ungreased baking sheet. Bake for 10 - 15 mins or till golden brown. Remove from oven and sprinkle with additional cheese while still warm. Allow to cool but do not refrigerate. Serve at room temperature. Recipe By : Tips From Great Chefs, 1995 Posted to Digest eat-lf.v096.n215 Date: Sun, 10 Nov 1996 18:36:26 -0500 From: Grace Wagner <wgmm@main.citynet.net> NOTES : Tips From Great Chefs, 1995
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