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Pepperidge Farm(r) Parmesan Cheese Twist




Source of Recipe


Pepperidge Farm


Recipe Introduction


Thaw Time: 30 min. - Prep Time: 20 min. - Bake Time: 10 min.


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




List of Ingredients




1/2 pkg. Pepperidge Farm(r) 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



Recipe



THAW pastry sheet at room temperature 30 min. Preheat oven to 400 degrees F.
Mix egg and water. Mix cheese, parsley and oregano.

UNFOLD pastry on lightly floured surface. Roll into 14" x10" 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. Makes 28
appetizers.