Preheat the oven to 325 convection bake.
In a food processor, combine the cheese, butter, flour, salt and red pepper. Process in five 5-second pulses until the mixture resembles coarse crumbs. Add the half and half and process until the dough forms a ball, about 10 seconds.
On a lightly floured surface, using a lightly floured rolling pin, roll the dough int an 8x10 rectangle that is 1/8” thick. With a sharp knife, cut the dough into long, thin strips, 1/4 to 1/3 “ wide ( dipping knife in flour after every few inches ensures a clean cut). Or use Pasta Bake roller. Gently transfer the strips to an untreated cookie sheet, leaving at least 1/4 “ between them. The dough will sag and may break occasionally in the transfer, but don’t be concerned. The straws can be any length from 2 to 10 inches.
Bake the straws on the middle rack for 12 minutes, or until the ends are barely browned. Remove from the oven and se the cookie sheet on a rack to cool. Straws will keep in the refrigerator, in a sealed container, for 2 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (6g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 15 (56%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 4.4mg||1 %|
|Sodium 20.9mg||1 %|
|Potassium 7.5mg||0 %|
|Total Carbohydrate 2.5g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.4g|
|Protein 0.4g||1 %|
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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.
Calories per serving: 27
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