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How to Make Cheese Sticks

"These super-simple breadsticks are easy, cheesy, and there's no dough to make because we're going to use frozen puff pastry for this. They're very cool for entertaining."

Ingredients :

• 1/2 (17.5 ounce) package frozen puff pastry
• 2 teaspoons olive oil (preferably drained from a tin of anchovies)
• 1 pinch salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1/4 cup shredded sharp white Cheddar cheese
• 5 tablespoons freshly shredded Parmigiano-Reggiano cheese, divided

Instructions :

Prep : 25M	Cook : 9M	Ready in : 1H

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Place a sheet of frozen puff pastry dough onto a floured work surface and allow dough to thaw just until it can be unfolded. Unfold dough into a flat sheet; brush top of puff pastry dough with olive oil. Season with salt, black pepper, and cayenne pepper.
• Sprinkle white Cheddar cheese and 1/4 cup Parmigiano-Reggiano cheese onto the dough, covering the surface. Top with a piece of plastic wrap; press cheese and seasonings firmly into the dough with your fingers or by laying a sheet pan onto the dough over the plastic and pressing it down.
• Remove plastic and use a pizza cutter or sharp knife to cut the dough down the seam lines into thirds; cut each third lengthwise into thirds for a total of 9 breadsticks.
• Pick up a dough strip, place it seasoned side down on the work surface, and twist from both ends 8 or 9 times to make a rolled tube of dough with the seasoned side out. Place breadsticks onto prepared baking sheet.
• Sprinkle remaining 1 tablespoon Parmigiano-Reggiano cheese over the sticks. Roll the sticks lightly to even up their shapes and pick up and press any dropped cheese onto the surfaces.
• Bake in the preheated oven for about 10 minutes; flip and continue baking until breadsticks are browned and crisp, 10 to 20 more minutes. If you pick up a stick by one end and it droops, bake for several more minutes. Cool on a wire rack before serving.

Notes :

• You can put all kinds of dried herbs and spices, curry powders, smoked paprika, and things like that. I am showing my basic formula and then you will adapt.
• The wider the strips, the more bread-like the cheese sticks will be. The tighter you twist them, the more dense and crisp they will be. A loose twist will result in a softer, breadier stick.
• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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