Serve these clever little appetizers instead of bread at lunchtime or for supper.
Yield: makes about 24 14" straws
- 3⁄4 cup grated parmigiano-reggiano
- 1 package frozen puff pastry, thawed
- Preheat oven to 375°. Dust work surface with 1⁄4 cup of the parmigiano-reggiano. Lay unfolded sheet of puff pastry on top of cheese, then sprinkle with 1⁄4 cup more grated cheese. Gently roll dough out with a rolling pin, pressing cheese into dough, to a thickness of about 1⁄8". Dust with more cheese as needed.
- Cut pastry into long 1⁄2"-wide strips. Give each strip several twists, then lay 1⁄2" apart on a parchment-lined baking sheet. Bake until golden, about 10 minutes. Allow to cool slightly, then remove from paper and serve.