Smoke and Fire Cheese Straws
Courtesy of McCormick,® mccormick.com
Makes: 18 2-piece servings
Prep Time: 30 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
2/3 cup grated Parmesan cheese
1/2 cup grated smoked Cheddar cheese
1 teaspoon McCormick® Gourmet Collection Chile Pepper, Ancho
1/2 teaspoon McCormick® Gourmet Collection Chile Pepper, Chipotle
1/2 teaspoon McCormick® Gourmet Collection Cilantro Leaves
1/2 teaspoon McCormick® Gourmet Collection Rosemary, Crushed
1/4 teaspoon McCormick® Gourmet Collection Garlic Powder
2 slices bacon, cooked and finely crumbled
1 sheet frozen puff pastry, thawed (1/2 of 17.3 ounce package)
1 egg, beaten
MIX cheeses, ancho and chipotle chili peppers, cilantro, rosemary, garlic powder and bacon in medium bowl.
ROLL pastry into a 13- x 16-inch rectangle on lightly floured surface. Brush lightly with egg. Sprinkle bottom half of dough with half the cheese mixture. Fold top half over bottom half. Roll pastry into a 13- x 16-inch rectangle again. Brush with egg. Sprinkle with remaining cheese mixture, pressing lightly with rolling pin to adhere cheese. Cut pastry in half crosswise, and then cut into 36 (3/4-inch wide) strips.
PLACE strips on large baking sheets, a few inches apart. Twist the ends of strips to create a spiral. Refrigerate 30 minutes.
PREHEAT oven to 400°F. Bake 10 to 12 minutes or until golden brown and puff ed. Cool on baking sheets 5 minutes. Serve warm or cooled.