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Cheese Twists

Jim Franco
Yield Makes about 3 dozen (12- to 14-inch) twists
You can prepare these ahead of time. Place frozen twists, covered loosely with foil, on a baking sheet, and reheat in a preheated 350° oven for 10 to 12 minutes or until heated through. Prep: 45 minutes, Bake: 15 minutes.


  • 1 1/2 cups grated Parmesan cheese
  • 2 teaspoons paprika
  • 1/4 teaspoon cayenne pepper, or to taste
  • 2 batches Faux Puff Pastry
  • 1 large egg, beaten with 1 tablespoon water
  • Salt, to taste

How to Make It

  1. Preheat oven to 400°. Combine first 3 ingredients in a medium bowl. Divide Faux Puff Pastry dough in half. Roll 1 half into a 12- x 24-inch rectangle, 1/8 inch thick; brush surface with some of the egg mixture. Sprinkle half of Parmesan mixture evenly over half of the rectangle. Fold other side over to make a 12-inch square. Roll lengthwise until the 2 halves stick together. (You should have a 12- x 13-inch rectangle.) Repeat process with remaining half of dough.

  2. Cut rectangles crosswise, using a pizza cutter or sharp knife, into 3/4-inch-wide x 12-inch-long strips. Twist ends of each strip in opposite directions to make a spiral. Place twists on a lightly greased or parchment-lined baking sheet. Brush tops lightly with egg mixture, then sprinkle with salt. Bake twists at 400° for 15 to 18 minutes or until golden brown. Cool on wire rack.