red pepper straws

yummy just like cheese straws only spicy


No servings information available


1 shallot, finely chopped ⅔ cup chopped marinated roasted red pepper 1 tablespoon olive oil 1⅓ cups grated Parmigiano-Reggiano, plus more for sprinkling 2 sheets thawed frozen puff pastry

Nutritional information

No nutrition information available


Preheat oven to 400 degrees F. Sauté shallot and roasted red pepper in olive oil, 4 to 5 minutes. Let cool. Stir in grated Parmigiano-Reggiano. Roll 1 sheet puff pastry to 1/16-inch thickness. Trim to about a 16- by 8-inch rectangle. Spread red-pepper mixture over dough. Roll out the other sheet to same dimensions and place over first sheet. Press slightly to seal. Lightly brush with water and sprinkle with more grated cheese. Cut dough into 24 eight-inch-long strips. Twist each strip and transfer to 2 parchment-lined baking pans. Chill for 20 minutes. Bake for 15 minutes.