You'll love the easy, four ingredient preparation for this kid-favorite cheese straw bread recipe.
Recipe from Better Homes and Gardens
1 17 1/4 ounce package frozen puff pastry, thawed (2 sheets)
1 slightly beaten egg white
1 teaspoon cracked black pepper
1 1/2 cups finely shredded white cheddar, dill Havarti, or Monterey Jack with jalapeno peppers
Line a baking sheet with parchment paper; set aside. Unfold pastry on a lightly floured surface; brush lightly with egg white. Sprinkle lightly with half of the pepper. Sprinkle with half of the cheese. Top with second sheet of puff pastry. Brush with egg white and sprinkle with remaining pepper and cheese. With a rolling pin, roll puff pastry to seal the sheets together and press cheese into the pastry.
Cut the pastry into long strips, 1/2 inch wide. Gently twist each strip several times. Halve, if desired. Transfer to prepared baking sheet, pressing down ends. Bake in a 375 degree F oven for 18 to 20 minutes or until golden. Transfer to a wire rack and let cool. Makes about 20 straws.
Per Serving: cal. (kcal) 142, Fat, total (g) 10, chol. (mg) 9, sat. fat (g) 2, carb. (g) 9, Monosaturated fat (g) 1, pro. (g) 3, vit. A (IU) 97, sodium (mg) 147, calcium (mg) 61, Percent Daily Values are based on a 2,000 calorie diet
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