These have great flavor. I ended up adding more water than suggested and baking them for almost 20 minutes (after turning them over half-way through).
Blue Cheese and Chive Straws
Make up to two days ahead, and store in an airtight container at room temperature.
Yield: 32 servings (serving size: 2 straws)
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Amount per serving
- Calories: 47
- Fat: 2.5g
- Saturated fat: 1.6g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.1g
- Protein: 1.4g
- Carbohydrate: 4.7g
- Fiber: 0.2g
- Cholesterol: 6mg
- Iron: 0.3mg
- Sodium: 78mg
- Calcium: 21mg
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/4 cup chilled butter, cut into small pieces
- 1 cup (4 ounces) crumbled blue cheese
- 1/3 cup finely chopped chives
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 to 2 tablespoons cold water
- 1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and butter in a food processor; pulse to blend. Add cheese, chives, salt, and pepper; pulse until mixture resembles coarse meal. Drizzle water into flour mixture until dough forms a ball. Roll dough into a 16 x 8-inch rectangle. Wrap dough in plastic wrap; refrigerate 4 hours or until firm.
- 2. Preheat oven to 350°.
- 3. Cut dough crosswise into 64 (1/4-inch-wide) slices. Place 1/2 inch apart on a baking sheet lined with parchment paper. Bake at 350° for 10 minutes or until the edges are lightly browned. Cool straws completely on wire racks.
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Blue Cheese and Chive Straws Recipe at a Glance
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