Parmesan-Paprika Twists

1. 1

   Heat oven to 375.

2. 2

   In a small bowl, toss the Parmesan cheese, paprika, salt, and cayenne pepper together.

3. 3

   On a lightly floured surface, roll the pastry sheet into a 10 x 12 inch rectangle; cut it lengthwise to make two 5x12 inch strips.

4. 4

   Brush the strips evenly with the beaten egg and spread the filling over both strips, making sure you come to the edges.

5. 5

   Lightly press the filling into the sticks onto the pastry.

6. 6

   With a large chefs knife or a pizza cutter, cut each strip crosswise into twenty-four 1/2-inch strips.

7. 7

   Pick up a strip, twist it two times, and lay it on a baking sheet, pressing the ends lightly into the sheet to keep it from untwisting.

8. 8

   Continue with all the strips; if any cheese falls off, scoop it up and sprinkle over the twists.

9. 9

   Bake until the twists are puffed, light brown, and no longer dough, about 15 minutes (taste to make sure it is dry all the way through); let cool on a rack and serve within an hour or two.

* Per serving · 4 servings · Values may vary.

No additional tips available.