CLOSE

Touchdown Twists

test

These tempting puff pastry cheese sticks are fan favorites because they are loaded with melted Cheddar and Parmesan cheeses...delish!

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 10 minutes
  • Serves: 28
1 star 2 star 3 star 4 star 5 star
4 23

Recipe

Ingredients

  • 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions

  • 3/4 cup shredded Cheddar cheese (about 3 ounces)

  • 1 tbsp. butter, melted

  • 1/4 cup grated Parmesan cheese

  • 1/4 tsp. black pepper

Directions

  1. Heat the oven to 400°F. Lightly spray 2 baking sheets with vegetable cooking spray.

  2. Unflold the pastry sheet on a lightly floured surface. Roll the sheet into a 14 x 10-inch rectangle. Cut the rectangle in half lengthwise. Top 1 rectangle with the Cheddar cheese. Place the remaining rectangle over the cheese-topped rectangle. Roll gently with a rolling pin to seal.

  3. Cut the rectangle crosswise into 28 (1/2-inch) strips. Brush the strips with melted butter then sprinkle them with the Parmesan cheese and black pepper. Twist the strips and place 2 inches apart on the baking sheets, pressing down the ends.

  4. Bake the twists for 10 minutes or until they're golden brown. Serve the twists warm or at room temperature. Store any unused portion in an airtight container.

Watch a how-to demonstration of this recipe technique.

Close

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Once Puff Pastry is thawed, work quickly while it’s still cold. You can cut it into desired shapes, then store in the fridge until you’re ready for the next step.

If you don’t have a pastry brush, you can use the tip of a rolled-up paper towel or your fingertip to apply egg wash.

Helpful Puff Pastry tools: Rolling pin, pastry board, sharp knife and/or pizza wheel to cut dough, pastry brush, baking sheets or parchment paper.

For extra-thin, crisp Puff Pastry, set a second baking sheet on top of the filled pastry before baking.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Additional comments & ratings
Show / Hide Comments

Submitted by:
Ada M.
Date: 1/3/2008

5 star rating

"I tried this with Parmesean cheese and my family ate them straight out of the oven. They did not even make it to the plate. Very easy and a perfect snacking treat."

Submitted by:
Kimberly A.
Date: 12/5/2008

5 star rating

"Fabulous! They never made it to the table."

More Recipes

  • TOOLS
  • SHARE