Heat oven to 425. Remove 1 crust from pouch, place on work surface. Spread crust evenly with cream cheese, sprinkle w/ rosemary and cheese. Remove remaining crust from pouch, place over filling. Press firmly over entire crust.
Cut into 24 ( 1/2") strips. Cut middle 20 srips in half; leave 2 uncut strips on each side. Twist each strip 4 to 5 times; place 1" apart on ungreased cookie sheets, pressing ends to secure.
Bake 9 to 11 minutes or until golden brown. Serve warm or cool.
* Using fresh chives, tie a few pastry straws into a bundle, and garnish with fresh rosemary and currants for a nice small gift.
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