Cheddar-Pepper Straws

Cheddar-Pepper Straws
Yield: 28 straws Prep 30 mins Bake 400°F 10 mins Bake 300°F 8 mins to 10 mins


  • 2 ounces finely shredded Cheddar cheese
  • 2 tablespoons butter, melted
  • 1 1/2 teaspoons cracked black pepper
  • 3/4 teaspoon celery salt
  • 1 sheet (1/2 of 17.3-ounce package) frozen puff pastry, thawed following package directions
  • 1 egg
  • 1 tablespoon water

Make It

1. Heat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.

2. Stir together cheese, butter, pepper and celery salt in a bowl.

3. Unfold pastry on lightly floured surface. Roll into 14 x 10-inch rectangle. With a sharp knife, cut pastry in half lengthwise, pressing straight down through pastry without dragging, to make two 14 x 5-inch rectangles. Cover 1 rectangle with cheese mixture. Place other half of pastry on top of cheese-covered pastry. Roll with rolling pin to seal and flatten.

4. Cut pastry crosswise into twenty-eight 1/2-inch-wide strips, 5 inches long. Twist each strip; place 1 inch apart on prepared sheets; press ends to seal.

5. Beat egg and water in small bowl. Brush twists with egg mixture.

6. Bake in 400 degrees F oven 10 minutes. Lower heat to 300 degrees F. Bake 8 to 10 minutes, until golden and crisp. Remove straws to rack to cool.

Nutrition Facts

Amount Per Serving: cal. (kcal): 61, Fat, total (g): 4, chol. (mg): 12, sat. fat (g): 2, carb. (g): 5, fiber (g): 1, pro. (g): 1, sodium (mg): 75, Percent Daily Values are based on a 2,000 calorie diet.