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PARMESAN CHEESE TWISTS

Made With:

Product

Pepperidge Farm® Puff Pastry Sheets (10" x 15")

Puff Pastry Dough Sheets – 10” X 15” X 1/8” prerolled and ready to use. Vegan product.

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Tip

Tip: To make ahead, place the unbaked twists onto a baking sheet and brush with the egg mixture. Cover and freeze until firm. Remove the frozen strips from the baking sheet and store in a gallon size resealable plastic bag in the freezer for up to 1 month.  Bake the frozen pastries on a baking sheet at 400°F. for 15 minutes or until the pastries are golden brown.

Nutrition Facts
Serving Size
SERVINGS ( 1 CHEESE TWIST)
Amount Per Serving
Calories 30
% Daily Value
Total Fat 1.9g
3%
Saturated Fat 0.9g
5%
Cholesterol 7mg
2%
Sodium 36mg
2%
Total Carbohydrate 2.4g
1%
Dietary Fiber 0.2g
1%
Protein 0.9g
2%
Vitamin A 1%
Vitamin C 0%
Calcium 1%
Iron 1%
Total Time

80 min.

Serving & Size

SERVINGS ( 1 CHEESE TWIST)

Yields

Twisted puff pastry strips laced with Parmesan cheese and herbs make easy and elegant appetizers...they can also be served with your main course. 

Nutrition Facts

Nutrition Facts
Serving Size
SERVINGS ( 1 CHEESE TWIST)
Amount Per Serving
Calories 30
% Daily Value
Total Fat 1.9g
3%
Saturated Fat 0.9g
5%
Cholesterol 7mg
2%
Sodium 36mg
2%
Total Carbohydrate 2.4g
1%
Dietary Fiber 0.2g
1%
Protein 0.9g
2%
Vitamin A 1%
Vitamin C 0%
Calcium 1%
Iron 1%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
all-purpose flour
Made With:

Product

Pepperidge Farm® Puff Pastry Sheets (10" x 15")

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Pepperidge Farm® Puff Pastry Sheets (10" x 15"), 12.3 ounces each, thawed 1/2  pkg.
egg, large 1  ea.
water 1  tbsp.
Parmesan cheese, grated 1/4  cups
fresh parsley, chopped 1  tbsp.
dried oregano leaves, crushed 1/2  tsp.
1. Heat the oven to 400°F.  Beat the egg and water in a bowl with a whisk.  Stir in the cheese, parsley and oregano.

2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14x10-inch rectangle. Cut in half lengthwise.  Brush the halves with the egg mixture.  Top 1 half with the cheese mixture.  Place the remaining half over the filling, egg-side down.  Roll gently with a rolling pin to seal.

3. Cut the pastry crosswise into 28 (1/2-inch) strips.  Twist the strips and place on a baking sheet, pressing down the ends. Brush the pastries with the egg mixture.

4. Bake for 10 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

CCP: Ensure final cook step reaches a minimum internal temperature of 165°F for one minute.

CCP: Hold hot at 140°F or higher for service.

5.  One serving = 1 Cheese Twist

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