Cheese Straws

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INGREDIENTS

1/2 c Parmesan ; Freshly-grated, (or sharp Cheddar cheese)
1 puff pastry ; Rectangle (about 9 by 12 inches)
1/8 ts Cayenne pepper
1/4 ts Salt
1 ts Paprika

Servings

INSTRUCTIONS

In a bowl combine the cheese, paprika, salt and cayenne and chill until later. Roll the rectangle out slightly larger than it is and cover right half of it with cheese and paprika. Fold left side to cover the cheese and press edges together. Roll dough out again to a rectangle which is 9 by 12 inches. Refrigerate dough on a cookie sheet while you preheat the oven to 375 degrees. Preferably with a pizza wheel cut dough into 1/2-inch wide by 12-inch long strips. Twist the strips into corkscrew shapes and set on a baking pan, pressing ends down so they stick to the pan (helps keep the shape). Bake for 20 minutes. Cut into smaller "straws". This recipe yields 36 cheese straws. Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6743 broadcast 11-25-1997) Recipe by: Michele Urvater

NOTES

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Cheese Straws

1/2 c Parmesan Freshly-grated, (or sharp Cheddar cheese)
1  puff pastry Rectangle (about 9 by 12 inches)
1/8 ts Cayenne pepper 
1/4 ts Salt 
1 ts Paprika

In a bowl combine the cheese, paprika, salt and cayenne and chill  until later. Roll the rectangle out slightly larger than it is and  cover right half of it with cheese and paprika. Fold left side to  cover the cheese and press edges together. Roll dough out again to a  rectangle which is 9 by 12 inches. Refrigerate dough on a cookie  sheet while you preheat the oven to 375 degrees. Preferably with a  pizza wheel cut dough into 1/2-inch wide by 12-inch long strips.  Twist the strips into corkscrew shapes and set on a baking pan,  pressing ends down so they stick to the pan (helps keep the shape).  Bake for 20 minutes. Cut into smaller "straws". This recipe yields 36  cheese straws.    Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the  TV FOOD NETWORK - (Show # MF-6743 broadcast 11-25-1997)    Recipe by: Michele Urvater

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Nutrition

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Serving Size: 1 Serving (108g)
Recipe Makes: 1

Calories: 513
Calories from Fat: 308 (60%)

Amt Per Serving		% DV

	Total Fat 34.2g	46 %
	Saturated Fat 13.6g	68 %
	Monounsaturated Fat 15.1g
	Polyunsanturated Fat 3.6g
Cholesterol 44mg		14 %
Sodium 891.7mg		31 %
Potassium 264mg		7 %
Total Carbohydrate 29.2g		9 %
	Dietary Fiber 3.6g	14 %
	Sugars, other 25.6g
Protein 24g		34 %
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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Calories per serving: 513

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