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Parmesan Or Romano Cheese Twists Recipe
|Puff pastry sheet||1 (Pepperidge Farm)|
|Flour||1 Cup (16 tbs) (As Needed)|
|Parmesan cheese/Romano cheese||1 Tablespoon|
|Egg whites||2 (Reserved From Filling Recipe)|
Serving size: Complete recipe
Calories 1555 Calories from Fat 641
% Daily Value*
Total Fat 71 g108.9%
Saturated Fat 20.5 g102.7%
Trans Fat 0 g
Cholesterol 10.2 mg
Sodium 1531.1 mg63.8%
Total Carbohydrates 180 g59.9%
Dietary Fiber 9.3 g37.3%
Sugars 6.8 g
Protein 42 g85%
Vitamin A 1.2% Vitamin C
Calcium 20% Iron 33.2%
*Based on a 2000 Calorie diet
Spread the cheese filling on the lower half of the dough, leaving 1/2 inch border on the very bottom.
Brush this border with egg whites.
Fold the upper half down over the lower half and press the bottom edge evenly across to seal the edges together.
Roll out again slightly (7 x 18 inches) and cut into 1/2 inch strips.
Cut parchment paper the size of the baking sheet, take one of the pastry strips and twist it around a few times.
Lay the twist on the sheet and mark where the top and bottom will be.
Brush a strip of egg white 1/2 inch wide, the length of the parchment paper where you have marked the top and bottom.
Twist the strips one by one and lay on the sheet 1/2 inch apart.
Press down the ends to "glue" them to the paper.
(If this is not done, the twists will shrink and unravel during baking.) Bake at 400° for 10 to 15 minutes or until golden brown.