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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 28 |
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Touchdown Twists Thaw: 40 minutes Prep: 20 minutes Bake: 10 minutes Ingredients:
0.5 (17 1/3 ounce) package pepperidge farm puff pastry sheets (1 sheet) |
3/4 cup shredded cheddar cheese |
1 tablespoon butter, melted |
1/4 cup grated parmesan cheese |
1/4 teaspoon ground black pepper |
Directions:
1. Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F Lightly grease a baking sheet.
2. Unflold the pastry sheet on a lightly floured surface. Roll the sheet into a 14 x 10-inch rectangle. Cut the pastry in half lengthwise. Top 1 rectangle with the Cheddar cheese. Place the remaining rectangle over the cheese-topped rectangle. Roll gently with a rolling pin to seal.
3. Cut crosswise into 28 (12/-inch) strips. Brush the strips with melted butter then sprinkle with the Parmesan cheese and black pepper. Twist the strips and place 2 inches apart on the baking sheet, pressing down the ends.
4. Bake for 10 minutes or until golden. Serve the twists warm or at room temperature. S tore in an airtight container.
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