Cheddar Rosemary Straws
Recipe courtesy Arzu Yilmaz

Makes 28 appetizers

½ pkg. Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
1 egg white
1 Tbsp. water
¼ cup shredded Cheddar cheese
1 Tbsp. chopped fresh parsley
½ tsp. dried rosemary leaves

Thaw pastry sheet at room temperature30 min.  Preheat oven 400 F.  Mix egg white and water.  Mix cheese, parsley and rosemary.

Unfold pastry on lightly floured surface.  Roll into 14”x10” rectangle.  Cut in half lengthwise.  Brush both halves with egg white mixture.  Top 1 rectangle with cheese mixture.  Place remaining rectangle over cheese-topped rectangle, egg white-side down.
Roll gently with rolling pin to seal.

Cut crosswise into 28 (1/2 “) strips.  Twist strips and place 2” apart on greased baking sheet, pressing down ends.  Brush with egg white mixture.

Bake 10 min. or until golden brown.  Serve warm or at room temperature.