puff pastry
Photo: James Worrell
1 cup grated Asiago cheese
¼ cup grated Parmesan cheese
¼ teaspoon cayenne pepper
2 sheets (one 17.3-ounce box) frozen puff pastry, defrosted overnight in the fridge
1 tablespoon chopped fresh rosemary leaves
1 teaspoon crushed fennel seed
1. Heat oven to 375° F. In a small bowl, mix together cheeses and cayenne pepper. Sprinkle cheese mixture on work surface; top with puff pastry and roll out into two 10x13-inch rectangles, pressing dough into cheese to adhere.
2. Sprinkle one sheet of dough with the rosemary and the other with the fennel seed; press gently with a rolling pin to adhere.
3. Using a pastry cutter, trim sides to form two 9x12-inch rectangles. Cut puff pastry in ¾-inch-thick strips. Twist each strip and arrange on baking sheets lined with parchment paper.
4. Bake for 22 to 25 minutes, until golden and puffed. Cool on a wire rack and serve at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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