• 1 package (17.3 ounces) frozen puff pastry sheets, thawed
• 1 large Dierbergs egg, beaten with 1 tablespoon water
• 1 wedge (8 ounces) smoked gouda cheese, shredded (2 cups) (divided)
• ½ cup grated parmesan cheese (divided)
• ½ teaspoon crushed red pepper flakes (divided)
• Coarse salt

On lightly floured surface, roll one pastry sheet into 10 x 12-inch rectangle. Brush with egg mixture; sprinkle half of the gouda, parmesan, and red pepper flakes over one half of pastry.

 

Fold pastry in half to enclose filling; firmly roll into 7 x 14-inch rectangle. Cut pastry crosswise into ½-inch strips (total of 20 to 22 strips).

 

Twist strips and place on parchment-lined baking sheet, pressing down ends.

 

Brush tops with egg mixture; sprinkle coarse salt over top. Repeat with remaining pastry sheet and ingredients.

 

Bake in 400°F. oven until pastry is golden brown and puffed, about 10 to 12 minutes.

 

Cool completely on wire racks. Store in airtight container at room temperature.

Servings: Approx. 42
Serving Size: 1 cheese straw

Per Serving
Calories: 86
Cholesterol: 7 mg
Fat: 6 g
Sodium: 149 mg
Carbohydrates: 6 g
Protein: 3 g
Fiber:
Saturated Fat: N/A